One Pot Chicken Enchilada Rice Casserole

Name: Casserole Nasi Enchilada Ayam Satu Panci
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1 tbsp olive oil; 400 g (13oz) 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; 680 g (24oz) tomato passata or crushed canned tomatoes* (Note 2); 3 cups chicken broth or water (750ml); 1 1/2 cups frozen corn (250g); 1/2 tsp cayenne pepper* (spicy - adjust to taste); 1 tbsp dried oregano*; 2 tsp cumin*; 1 1/2 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 (, uncooked (Note 4)); 1 - 1 1/2 cups grated cheese (about 125 - 150 g); Chopped cilantro/coriander (optional)

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

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 5.0 (89) 👁️ 4 views

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Casserole Nasi Enchilada Ayam Satu Panci

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

5 servings

1 tbsp olive oil
400 g (13oz) 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
680 g (24oz) tomato passata or crushed canned tomatoes* (Note 2)
3 cups chicken broth or water (750ml)
1 1/2 cups frozen corn (250g)
1/2 tsp cayenne pepper* (spicy - adjust to taste)
1 tbsp dried oregano*
2 tsp cumin*
1 1/2 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 (, uncooked (Note 4))
1 - 1 1/2 cups grated cheese (about 125 - 150 g)
Chopped cilantro/coriander (optional)

Steps

Heat olive oil over medium high heat in large skillet.
Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
Add bell peppers and cook for a further 2 minutes.
Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
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.
Meanwhile, shred or roughly chop chicken.
When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
Serve, garnished with fresh cilantro/coriander if desired.

Nutrition Facts (per serving)

Macronutrients

Calories49025% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 1.500

Per Serving Rp 300/serving

🏠 Save ~Rp 3.000 compared to buying!

📋 Price Breakdown (11% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	1 tbsp	-	-
	400 g	-	-
small onion	1	-	-
garlic	3 cloves	-	-
red bell pepper/capsicum	1	-	-
	680 g	-	-
chicken broth or water	3 cups	-	-
frozen corn	0.5 cups	-	-
cayenne pepper*	0.5 tsp	-	-
dried oregano*	1 tbsp	-	-
cumin*	2 tsp	Rp 70.000/kg	Rp 700
coriander*	0.5 tsp	-	-
onion powder*	2 tsp	Rp 8.000/100g	Rp 800
brown sugar*	1 tbsp	-	-
Salt and pepper	-	-	-
	0.5 cups	-	-
- 1 1/2 cups grated cheese	1	-	-
Chopped cilantro/coriander	-	-	-