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Healthy Chicken Enchilada Rice Bake - A Cozy, Lighter Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken, shredded or diced (about 3 cups; rotisserie works great)
  • Cooked brown rice or white rice (3 cups; day-old rice is ideal)
  • Red enchilada sauce (2 cups; choose mild, medium, or hot)
  • Black beans, drained and rinsed (1 can, 15 ounces)
  • Corn kernels (1 cup; frozen, canned, or fresh)
  • Bell pepper, diced (1 large; any color)
  • Yellow onion, diced (1 medium)
  • Garlic, minced (3 cloves)
  • Olive oil or avocado oil (1 tablespoon)
  • Ground cumin (1 teaspoon)
  • Chili powder (1 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Salt and black pepper (to taste)
  • Shredded cheese (1 to 1 1/2 cups; part-skim mozzarella, Monterey Jack, or a Mexican blend)
  • Plain Greek yogurt or light sour cream (for serving, optional)
  • Fresh cilantro, chopped (1/4 cup)
  • Green onions, sliced (2 stalks)
  • Lime wedges (for serving)
  • Optional add-ins: diced jalapeño, chopped spinach, canned green chiles, or zucchini

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. If your rice is freshly cooked, let it cool slightly so it doesn’t clump.
  2. Sauté aromatics: In a large skillet, warm the oil over medium heat. Add onion and bell pepper. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Season: Sprinkle in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir for 30 seconds to bloom the spices.
  4. Combine the base: In a large bowl, mix the cooked rice, shredded chicken, black beans, corn, and the sautéed vegetables. Pour in the enchilada sauce and stir until everything is evenly coated. Taste and adjust salt and pepper.
  5. Add optional extras: If using jalapeño, green chiles, spinach, or zucchini, fold them in now. Keep the mix evenly distributed.
  6. Assemble: Spread the mixture in the prepared baking dish. Top with an even layer of shredded cheese. For a lighter touch, use the lower amount of cheese and sprinkle it thinly.
  7. Bake: Cover with foil and bake for 15 minutes to heat through. Remove foil and bake another 8–10 minutes, until the cheese is melted and the edges are bubbling.
  8. Finish and garnish: Let the bake rest for 5 minutes to set. Top with chopped cilantro and green onions. Serve with lime wedges and a dollop of Greek yogurt or light sour cream if you like.