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