@chicobelle23: 🌶️ Dump-and-Bake Chicken Enchilada Rice An easy, cheesy one-pan dinner with barely any prep! Everything goes straight into the baking dish—no cooking the rice or chicken ahead of time. Perfect for a busy weeknight. Ingredients * 1 cup uncooked rice * 10 oz red enchilada sauce * 2 cups chicken broth * 1 (4 oz) can diced green chiles * 1 cup corn, drained * 1 cup black beans, rinsed and drained * 1 red bell pepper, chopped * 1 medium onion, chopped * 2 cloves garlic, minced * 3 chicken breasts, cut into bite-sized chunks * 2 tbsp taco seasoning * 1–1½ cups shredded Mexican blend, Monterey Jack, or taco cheese For serving: sour cream, guacamole, salsa, or extra enchilada sauce Instructions 1. Preheat oven to 400°F. 2. Add the rice, enchilada sauce, chicken broth, green chiles, corn, black beans, bell pepper, onion, garlic, chicken, and taco seasoning to a 9x13-inch baking dish. 3. Mix everything together well, making sure the rice is evenly distributed and submerged in the liquid. 4. Cover tightly with foil and bake for 45 minutes. 5. Remove the foil, sprinkle with shredded cheese, and return to the oven for another 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. 6. Serve hot with sour cream, guacamole, salsa, or an extra drizzle of enchilada sauce. Easy, cheesy, packed with flavor, and only one dish to clean. Just try it! #dumpandbake #chickenenchiladas #onepandinners #weeknightdinner #EasyRecipes

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Thursday 08 October 2026 10:47:41 GMT