Fall One Dish Dinners, Chicken Enchlada Bake

Serves 4
Prep time 5 min.
Cook time 30 min.
2 cans (10 oz. each) or 1 can (19 oz.) mild or medium red enchilada sauce (about 2 cups)

1/4 to 1/2 cup water

1 Tbsp. cornstarch

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

2 cups uncooked Minute® White or Brown Rice

1 can (15 oz.) black beans, rinsed and drained

8 oz. shredded Mexican blend or sharp cheddar cheese, divided (about 2 cups)

12 oz. refrigerated or frozen precooked chicken strips (no need to thaw first)

Optional Toppings
Cilantro leaves
Crushed tortilla chips
Sour cream
Sliced green onions
Lime wedges
Shredded lettuce
Diced tomato or salsa
Guacamole or diced avocado
Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.

Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese

Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.


1. Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.

2. Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.

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