Chicken & Rice Enchilada Bake
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.This Chicken & Rice Enchilada Bake is an easy, cheesy one-dish dinner that takes just 5 minutes to prepare. Made with Knorr Rice, diced chicken, peppers, enchilada sauce, chicken broth, heavy cream, and plenty of melted cheese, everything bakes together into a creamy, flavorful casserole with delicious Tex-Mex-inspired flavors. Finish it with fresh cilantro and a drizzle of queso for an easy weeknight dinner the whole family will love.
Equipment
- 1 9×12-inch Baking Dish
Ingredients
- 2 packets Knorr Rice, same variety or two different varieties
- 2 chicken breasts, diced
- 2 peppers, diced
- 10oz can enchilada sauce
- 2 ½ cups chicken broth
- 1 cup heavy cream
- Shredded cheese, as desired
- Fresh cilantro, for garnish
- Store-bought queso, for drizzling
Instructions
- Preheat your oven to 375°F.
- Add the two packets of Knorr Rice to a baking dish. You can use two packets of the same variety or mix and match two different varieties.
- Add the diced chicken breasts and diced peppers to the baking dish.
- Pour the enchilada sauce, chicken broth, and heavy cream evenly over the rice, chicken, and peppers.
- Stir everything together to combine, making sure the rice is well coated and covered by the liquid.
- Cover the baking dish and bake at 375°F for 1 hour.
- After 1 hour, remove the cover and stir in the shredded cheese.
- Top the bake with additional shredded cheese, spreading it evenly over the top.
- Return the uncovered baking dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and drizzle with store-bought queso before serving.