Cheesy Fiesta Chicken Casserole
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Cheesy Fiesta Chicken Casserole

Cheesy Fiesta Chicken Casserole

with Spiced Tortilla Chips

Tex-mex flavours come together in this uber family-friendly dinner! Rice, black beans, chicken topped with ooey gooey cheese, dollops of sour cream and crunchy enchilada spiced tortilla chips, you won't want to miss on the leftovers!

Tags:
New
Allergens:
Sulphites
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

1 unit(s)

Black Beans

113 g

Corn Kernels

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

2 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Red Onion

2 unit(s)

Chicken Broth Concentrate

6 tbsp

Sour Cream

(Contains Milk)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

85 g

Tortilla Chips

2 unit(s)

Green Onion

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1560 kcal
Fat75 g
Saturated Fat29 g
Carbohydrate148 g
Sugar14 g
Dietary Fiber17 g
Protein78 g
Cholesterol220 mg
Sodium2340 mg
Trans Fat2 g
Potassium1900 mg
Calcium700 mg
Iron6.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Strainer
Whisk
Large Non-Stick Pan
8x8" Baking Dish
Medium Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, half the stock concentrate, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then cut half the red onion into 1/2-inch pieces (use whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Add Tex-Mex paste, remaining chicken broth concentrate and 1/4 cup (1/2 cup) water to a large bowl. Whisk to combine, then set aside.Pat chicken dry with paper towels, then cut into 1-inch pieces. Season all over with half the Enchilada Spice Blend, salt and pepper.

Cook chicken and veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.) Transfer to the Tex-Mex mixture in the large bowl. Add 1 tbsp (2 tbsp) oil to the pan, then onions, peppers and corn. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to the bowl with chicken.

Assemble casserole
4

Once rice is cooked, fluff with a fork. Add rice to the bowl with other ingredients. Stir in black beans, half the sour cream and 1/4 cup (1/2 cup) cheese.Pour mixture into an 8X8 baking dish (9x13-inch for 4 ppl). Sprinkle with remaining cheese.

Prep tortilla chips and bake
5

Lightly crush chips into 1/2-inch pieces.Add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend into a medium bowl. Toss to combine.Sprinkle chips over top of casserole. Bake in the middle of oven until chicken is cooked through and cheese is melted, 10-13 min.

Finish and serve
6

Let casserole rest for 5 mins. Meanwhile, thinly slice green onions.Divide casserole between plates. Dollop with remaining sour cream. Sprinkle with green onions.

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