One Pot Chicken Enchilada Rice Casserole

One Pot Chicken Enchilada Rice Casserole

Everything you know and love about the flavour of Chicken Enchiladas.....but in the form of a rice casserole! And all made in ONE POT on the stove! I like the flow of this recipe because you don't need to measure everything out in advance. After cooking the bell pepper (capsicum) add the passata and chicken broth, then while that comes to a simmer you can gather all the spices. Saves time! This recipe makes a LOT. Because it is carb heavy, I think it is enough to feed 6.


  1. Heat olive oil over medium high heat in large skillet.
  2. Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
  3. Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
  4. Add bell peppers and cook for a further 2 minutes.

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