50m$18.67Chicken Enchilada Rice Bake
A cheesy, family-friendly chicken and rice bake with red enchilada sauce, black beans, corn, and cheddar. It comes together quickly for a practical weeknight dinner.
- Energy
- 562 calories per serving
- Protein
- 41.3 g per serving
- Carbs
- 50.6 g per serving
- Fat
- 19.7 g per serving
- Sodium
- 1215 mg per serving
Shopping options
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Canned mild red enchilada sauce
1 Can
Old El Paso™ Mild Red Enchilada Sauce
50%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Chili powder
1 Teaspoon
Kroger® Chili Powder Shaker
3%
Kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Low-sodium chicken broth
0.5 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
13%
Boneless skinless chicken breasts, cut into 3/4-inch pieces
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
33%
Plain ready-to-serve cooked long grain white rice
3 Cup
Ben's Original Ready Rice Original Long Grain White Rice, Easy Dinner Side, 8.8 oz Pouch
68%
Shredded cheddar cheese
2 Cup
Kroger® Medium Cheddar Shredded Cheese
100%
Black beans, rinsed and drained
1 Can
Bush's Black Beans 15 oz
100%
Frozen corn kernels
1 Cup
Kroger® Frozen Super Sweet Corn
42%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- boneless skinless chicken breasts-1.5 lb
- plain ready-to-serve cooked long grain white rice-3 cups
- canned mild red enchilada sauce-1 can
- shredded cheddar cheese-2 cups
- canned black beans-1 can
- frozen corn kernels-1 cup
- low-sodium chicken broth-0.5 cups
- olive oil-1 tbsp
- chili powder-1 tsp
- garlic powder-1 tsp
- kosher salt-0.5 tsp
Preheat the oven to 400°F. Cut the chicken into 3/4-inch pieces, rinse and drain the black beans, and coat the casserole dish with olive oil.
Wash hands, cutting board, and knife thoroughly after handling raw chicken.
Keep the knife blade angled away from fingers while cutting the chicken.
In the casserole dish, stir together the rice, enchilada sauce, chicken broth, black beans, frozen corn, chili powder, garlic powder, and salt until evenly coated.
Fold in the chicken pieces and 1 cup of the cheddar cheese, then spread the mixture evenly in the dish.
Because raw chicken is mixed into the casserole, avoid letting the spoon or mixture touch ready-to-eat foods or clean serving surfaces.
Cover tightly with foil and bake for 25 minutes, until the edges are bubbling hot.
Use oven mitts when placing the covered casserole dish in the hot oven.
Remove the foil, sprinkle with the remaining cheddar, and bake uncovered for 8 to 10 minutes, until the cheese is melted and the chicken reaches 165°F.
Open the foil away from your face to avoid steam burns.
Check the chicken with an instant-read thermometer before serving; it must reach 165°F.
Let the bake rest for 5 minutes, then serve warm.
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