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Mexican chicken and rice casserole
Quick and easy Mexican chicken and rice casserole is a great weeknight family dinner recipe and is perfect served with creamy guacamole and salsa.
Course
Casserole, Chicken, Dinner
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
-6
Calories
648
kcal
Author
Alida Ryder
Ingredients
1
onion
finely diced
4
cups
cubed vegetables of your choice
I used green, red and yellow bell peppers, fresh corn cut from the cob and zucchini
2
garlic cloves
crushed
1
tablespoon
enchilada spice
salt & pepper to taste
2-3
cups
left-over cooked chicken
cubed
4
cups
cooked rice
cooled
1
cup
crumbled Feta cheese
1
can chopped tomatoes
salt & pepper to taste
1
cup
grated mozzarella
sliced chillies
to serve
fresh coriander
to serve
guacamole
to serve
Instructions
Pre-heat the oven to 180°c.
In a large frying pan, fry the onion in a splash of oil until soft and translucent.
Add the vegetables and saute until cooked. Add the garlic and season to taste then saute for another minute.
Remove from the heat and set aside.
Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes then season to taste.
Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven.
Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.
Remove from the oven then serve with the chillies, coriander and guacamole.
Nutrition
Calories:
648
kcal
|
Carbohydrates:
78
g
|
Protein:
32
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
95
mg
|
Sodium:
850
mg
|
Potassium:
823
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
9770
IU
|
Vitamin C:
31.9
mg
|
Calcium:
420
mg
|
Iron:
4
mg