I’m not one that typically minds cooking dinner. Especially when I’m menu planning, fixing dinner isn’t a stressful time. But, these warm summer afternoons seem to cause me to lose track of time. I’ll head outside to read or play with the kids and before I know it – it’s after 5, and I’ve started nothing.
On those nights, I need a few meals that I can pull out in a pinch and have on the table in under 30 minutes. I typically go to my “standbys” of tacos, spaghetti, and “breakfast” – but lately have been looking for a larger selection of quick-fix meals. This Enchilada Rice Casserole certainly fits the bill.
I make some creamy chicken enchiladas that are amazing – and this dish captures many of the flavors tucked inside my enchiladas. I love the slightly smoky sweet taste of the chiles, the creaminess of the soup & cheese, and the slight tang of the sour cream. It’s just delicious – and so SO easy!
This recipe is super quick because it relies on some short-cut products. I know some people aren’t big fans of packaged foods -but they’re always in my pantry and we eat them without shame.
Enjoy this quick-fix, tasty meal!
2 boxes chicken flavored Rice-A-Roni (*prepare as directed on box)
3-4 boneless skinless chicken breasts
1 can diced green chiles (do not drain)
1 can cream of chicken soup
1/2 cup sour cream (*I didn’t measure!)
1/2 cup – 1 cup grated cheese (Add as little or as much cheese as you like. I used cheddar, but a Mexi-blend, Pepper Jack, or Monterey Jack would also be great!)
Prepare the Rice-A-Roni as directed on the box.
While the rice is cooking, cook your chicken breasts. I simply diced mine up and cooked in a skillet. I did not add salt, as there is plenty of sodium in the rice mix and canned soup.
Once the Rice-A-Roni is ready, stir in the remaining ingredients, including the cooked diced chicken.
This literally could not be any simpler – and is so tasty – especially scooped up with tortilla chips! Serve it with a fresh green salad or fruit to balance out your plate.