We think it’s pretty safe to say that most kids like Mexican food. And chicken. And rice. And cheese. See where we’re going with this? This Chicken Enchilada Rice Bake is a pretty safe bet to feed your ravenous family tonight. You (the family chef) will love that it’s a one-pot meal = not many dishes, calls for rotisserie chicken = super easy, and has a $13 price tag = practical. You’ll get the feel and flavor of chicken enchiladas without all the fuss of filling and rolling individual enchiladas. This recipe also boasts 20 minutes active time and about 640 calories, which isn’t remarkably low for dinner unless you factor in that there are tortillas and cheese involved here. We think you’ll enjoy this simple, straight-forward Mexican inspired dish.
Tip (unsponsored): Converted rice is simply rice that has been parboiled. It isn’t the easiest of ingredients to find – we find ours at Walmart.
Let your kids help you by giving them some cilantro to tear. If you have a knife that’s a little dull and they are at an age that you’re comfortable with, let them try their hand at cutting:
Some degree of silliness is expected:
As you prepare and enjoy this meal with those you love, teach them a few things about the ingredients:
- White rice has amino acids that give you energy and help your muscles stay strong.
- Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
- Onions provide your body with a flavonoid that can help prevent cancer.
Kids can also lay tortillas:
And sprinkle cheese:
Let’s learn a few things about Mexico and it’s people:
- Most Mexicans speak Spanish, but there are about 60 other indigenous languages spoken as well.
- Indigenous Mexicans don’t grow wisdom teeth.
- People LOVE soccer in Mexico. Like a lot.
Adapted slightly from: Chicken Enchilada Rice Bake
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon taco or fajita seasoning
- 1 14 .5-ounce can chopped tomatoes with green chiles
- 1 cup converted long-grain white rice
- 3 cups chicken STOCK (TAC suggestion, instead of water)
- 2 cups shredded rotisserie chicken (skin removed)
- 2 cups shredded Mexican cheese blend (about 8 ounces)
- ½ cup fresh cilantro, roughly chopped, plus more for topping
- Kosher salt
- 6 corn tortillas, cut into quarters
- Sour cream and pickled jalapeno peppers, for topping
- Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and chicken stock. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
- Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and ½ teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.
