ONE POT CHICKEN ENCHILADA RICE CASSEROLE #EASYRECIPES #CHICKEN

All you need is chicken, rice, tomato passata (or canned tomato) and a bunch of wash room fundamentals to make this fantastic flavor stacked, comfort-nourishment focal dinner. Gracious pause – cheddar. Obviously you need cheddar. This would not be "Enchilada" without cheddar! 

I've been over-burdening on Mexican in the course of the most recent few weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I feel somewhat senseless sharing one more Mexican(- esque) formula today, yet I hadn't really wanted to! I had Cashew Chicken all prepared to go, at that point I got the best message from TWO perusers in one day requesting that I please share progressively one-pot plans since they adored my One Pot Greek Chicken and Lemon Rice so much.So I chose to rearrange my posting schedule a bit and offer this today. I trust you wouldn't fret! 

There are many flavors required for this formula in light of the fact that the sauce the rice is cooked in is basically hand crafted Enchilada sauce. I've denoted the fixings that make up the Enchilada Sauce with a reference bullet (*) so you could in reality substitute with a locally acquired Enchilada Sauce and it will turn out to be considerably simpler to make!

Ingredients:

• 1 tbsp olive oil
• 13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
• 1 small onion, diced
• 3 cloves garlic, crushed
• 1 red bell pepper/capsicum, diced
• 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)
• 3 cups chicken broth or water (750ml)
• 1 1/2 cups frozen corn (250g)
• ½ tsp cayenne pepper* (spicy - adjust to taste)
• 1 tbsp dried oregano*
• 2 tsp cumin*
• 1 ½ tsp coriander*
• 2 tsp onion powder*
• 1 tbsp brown sugar*
• Salt and pepper
• 1 1/2 cups / 270g white rice (short, medium or long grain, (Note 4)
• 1 - 1 1/2 cups grated cheese (about 125 - 150 g)

TO SERVE:

1. Chopped cilantro/coriander optional

Instructions:

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.
5. Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
6. Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
7. Meanwhile, shred or roughly chop chicken.
8. When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
9. Serve, garnished with fresh cilantro/coriander if desired.

For more detail :http://bit.ly/2T4rpSC

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