Mexican Chicken Breast Casserole
Easy to assemble and bursting with flavor, this casserole is ideal for those who love a cheesy, oven-baked delight with a delightful Mexican twist. It's not just a meal; it's a fiesta of taste, guaranteed to be a people pleaser. .
Ingredients
- 2 tablespoons olive oil we use extra virgin
- ½ finely diced white onion diced
- 1 full boneless skinless chicken breast cut into small (bite size) pieces
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 2 cloves of garlic minced
- 1 cup long grain white rice uncooked
- 1 10 oz can red enchilada sauce (we use Old El Paso
- 1 10 oz can diced tomatoes don't drain
- 14 oz can green chilies don't drain
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup shredded Mexican-blend cheese
- Top off with diced avocado sour cream, cilantro, sliced, fresh jalapeno peppers, fresh tomatoes (optional)
Instructions
- Saute onions over medium heat in a large pan or skillet in two tablespoons of olive oil.
- Season chicken breasts with salt and pepper.
- Once the onions have softened, increase heat to medium high and add chicken breasts and brown.
- Add the garlic and cook for an addition minute or two.
- Push chicken breasts to one side in the pan and add a tablespoon of olive oil to other side.
- Add the uncooked rice to the olive oil and saute it for 2 to 3 f minutes.
- Add the enchilada sauce, cumin, diced tomatoes and water. Stir to combine.
- Bring to a boil then lower to simmer, covering the pan with a snug fitting lid.
- Cook for approximately 15 minutes or until the rice is tender and liquid absorbed, stirring occasionally.
- Sprinkle with cheese, cover again, and let sit for 2 minute, or until the cheese melts.
- Top with your favorite toppings and enjoy!
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