Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw

This Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw is easily one of my newest favorite meals. So many flavors and texture and it is FILLING. The perfect post-workout meal. Have you ever finished a workout and just feel completely famish? Yeah, me too! This recipe makes a big ole batch perfect for meal-prep to save you from those famished moments. A few different cooking batches and methods but all in ONE POT. Sometimes the toughest part fo meal-prep is the week’s worth of dishes after the batch cooking. There are minimal extra dishes required here, a bonus with such a yummy meal!

The grocery list.

Chicken & Rice Enchilada Bake

• olive oil — my favorite cooking oil!
• chicken thighs — chicken breast or even ground chicken or turkey would be an easy substitute here. Chicken thighs are our favorite for a dish like this!
• salt — always season your meat with a good dose of salt!
• cracked black pepper — pepper rounds out the flavors and adds a depth to your seasoning.
• smoked paprika — I think smoked paprika is my all-time favorite spice. The smokiness a subtle sweetness is my favorite.
• garlic powder 
• zucchini — not only does this add extra green color to the dish but a good dose of vegetables and nutrients. Plus, zucchini it basically water and take on the flavor of whatever they’re in so it’s the ideal veggie to sneak in for picky-eaters.
• sweet onion — add just a subtle flavor and texture crunch.
• jasmine (or basmati) rice — we love both rice and always have them stocked in the pantry.
• bulgur — this is an ingredient I have had in the pantry for a long while and was never 100% sure how to use it. I’ve been experimenting with it and it tucks nicely into this dish. If you don’t have, just add another 1/2 cup of rice!
• chicken bone broth — you could use water but the broth not only add flavor, it adds an extra hit of nutrients and protein.
• creamed corn — it’s slightly sweet and add pop of crunch in each bit.
• enchilada sauce — the bake is not the same without this ingredient, don’t swap it!
• sharp cheddar — use whichever cheese is favored in your house. A Mexican blend would work really well with this dish we just happen to always have sharp cheddar because it’s our favorite.
• jalapeño — we love the heat! Leave it out if you cannot handle the spice.
• Avocado — the perfect cool and creamy element for this hot and spiced dish.

Cotija Sprout Slaw

• brussel sprouts — I love using this ingredient in a unique way. Typically, we roast or cook brussels and it’s always nice to use it in a new way.
• olive oil — if I’ve said it once, I’ll say it a hundred more times, Cobram Estate olive oil is so good you could drink it straight from the bottle.
• lemon juice — adding a pop of acid is always a great way to brighten a dish.
• cotija cheese — this salty cheese is often used in Mexican inspired dishes and has a special place on your plate in this dish.

More meals, fewer dishes.

This is a one pot wonder! Aside from the one skillet, you are dirtying a cutting board, knife and at max two bowls. One bowl to toss the chicken (or you could do that right on the cutting board!) and one bowl to make the sprout slaw. That’s not a bad batch of dishes for the whole lot of meals and yumminess coming from this Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw recipe.

Serving sizes are always slightly challenging for me to nail down for ya’ll. Truth be told, my gauge is off because Mat eats much more than the average human. I’ve had to stop serving friends or family when they come over for dinner because I don’t know how to make a normal sized plate. This recipe made 6 Mat-sized meals and 2 Sammy-sized meals. I’m giving this a guess of 6-8 servings and hope that range helps you prepare for your family and your week ahead!

Looking for more meal prep ideas?

Here are a few to try:

TURKEY TACO SHISHITO BOWLS

DUTCH OVEN CHIPOTLE CHICKEN

SMOKED CHICKEN & MANGO BOWL

Lastly, if you make this Chicken & Rice Enchilada Bake recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

This post contains affiliate links that will not change your price but will share some commission.

Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw

sammymoniz This Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw is easily one of my newest favorite meals. So many flavors and texture… ButcherBox Chicken & Rice, Enchiladas, Casserole, One Pot, Meal Prep European Print

Feeds: 8-10 Prep Time: 15 Minutes Cooking Time: 60 Minutes 60 Minutes

Nutrition facts: 649 calories 35 fat

Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds ButcherBox chicken thighs (boneless / skinless), cubed
• 1 tablespoon salt
• 2 teaspoons cracked black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder 
• 1 whole zucchini, cut in half lengthwise then into half moon slices
• 1/2 sweet onion, diced
• 1 1/2 cups jasmine (or basmati) rice
• 1/2 cup bulgur
• 4 cups chicken bone broth
• 1 can creamed corn
• 8 ounces enchilada sauce
• 8 ounces sharp cheddar, shredded
• 1 jalapeno, sliced
• Avocado, sliced for serving

Cotija Sprout Slaw

• 2 cups brussel sprouts, shaved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup cotija cheese

Instructions

1. Preheat a large cast iron skillet or oven-safe skillet** over medium heat. Add 1 tablespoon of olive oil to the pan to heat.
2. Toss the chicken cubes with salt, pepper, smoked paprika and garlic powder. Working in batches cooking the chicken for 3-5 minutes on each side. Move the first batch to a bowl or plate and cook the remaining raw chicken. Remove all the chicken from the pan and set aside. (The chicken is just going to be browned on each side, it does not need to be fully cooked as it will continue to cook in the oven.)
3. Add the remaining tablespoon of olive oil into the pan. Add the sliced zucchini, cook for 3 minutes until lightly browned. Add the onion and cook an additional 2 minutes. 
4. Add the dry rice, bulgur and chicken broth. Bring the pot to a boil, reduce the heat and cover. Cook covered for 20 minutes. 
5. While the rice is cooking, preheat the oven to 425°F. 
6. When the rice is cooked, add the chicken to the skillet along with the creamed corn and enchilada sauce. Toss to combine and smooth the top. 
7. Add the cheese to the top of the mixture with slices of jalapeños.
8. Bake for 25 minutes.
9. While the bake is in the oven, prepare the Brussel sprout slaw. Toss the shredded Brussel sprouts with olive oil, lemon juice and cotija cheese. 
10. Remove from the oven, cool for 10 minutes before serving (it's LAVA hot!).
11. Serve topped with Cotija Sprout Slaw and slices of avocado.

Notes

**Use something with a lid in order to properly cook the rice before placing the whole pan in the oven. Ideally, a 12"+ skillet.

Nutrition Information: 10 servings 448 cals / 21g F / 25g C / 30g P