Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw

by sammymoniz
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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!

One pot skillet of Chicken & Rice Enchilada Bake hot from the oven.

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.
Serving bowl next to skillet.

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!

Close up on Chicken & Rice Enchilada Bake w/ Cotija Sprout Slaw in a bowl.

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: Cooking Time:
Nutrition facts: 649 calories 35 fat

Ingredients

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

17 comments
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17 comments

Sue Gregory March 28, 2021 - 5:03 pm

I can’t eat creamed corn, any suggestion for a substitute?

Reply
sammymoniz March 28, 2021 - 5:40 pm

Sue, you can omit or swap it for something like black beans!

Reply
Sue Gregory March 29, 2021 - 12:53 am

Thank you! I’ll try black beans ?

Reply
Abbey Swanson March 28, 2021 - 8:49 pm

Any good cheese substitute. My husband is not a fan of the cheese on the Brussels. Love your meals though.

Reply
sammymoniz March 29, 2021 - 1:48 pm

Abbey, you could use crumbled feta or goat cheese here as well!

Reply
Miranda March 29, 2021 - 9:47 pm

This was SO good! thanks for sharing!!

PS: When you cook w chicken thighs, how much do you trim the fat/leave it for flavor?? Chicken fat is notorious for not always cooking well, so just wondering your take on it?

Reply
sammymoniz March 30, 2021 - 12:23 pm

Miranda, we do typically get boneless / skinless. In that case, there are small patches of fat that I leave on for added flavor. If it were a full skin thigh I would remove the skin. I’ll update the recipe to note skinless for any future foodies giving this recipe a GO!

Reply
Jacob Meyer March 30, 2021 - 7:07 pm

Made this at the fire station to feed our whole crew. Great recipe.

Reply
sammymoniz March 31, 2021 - 8:39 am

That’s what I love to hear Jacob, keeping your people WELL-FED

Reply
Lauren March 31, 2021 - 9:06 pm

Do you use the same skillet you use to cook the chicken to boil the rice in the bone broth? Do you prefer a green or red enchilada sauce for this recipe?

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sammymoniz April 1, 2021 - 9:43 am

Lauren, YES! Since my cast iron is a large one I was able to do it in the same pan. You remove the chicken for that part and it allows for extra room in there for the rice and broth but you get all the yummy flavor bits the chicken leave behind. I prefer green enchilada sauce and have linked the exact one I used in the recipe but it’s dealers choice, I left that one up to the maker since I know everyone has their preference and both would be amazing here.

Reply
Douglas Morton April 4, 2021 - 1:49 pm

Yum!! I added a can of fire roasted diced tomatoes and chopped cilantro before I baked it.

Reply
sammymoniz April 6, 2021 - 11:23 am

Douglas– great additions! So glad you liked it!

Reply
Yelena April 4, 2021 - 5:49 pm

Hey! You write creamed corn but like to a whole kernel corn. Which do you prefer?

Reply
sammymoniz April 6, 2021 - 11:25 am

Yelena, I did use creamed corn in this recipe and loved the added volume and creaminess it gave to the bake. If you use regular corn I’d suggest add an extra 1/4 cup of broth before you bake to keep it moist.

Reply
Jocelyn April 6, 2021 - 7:02 pm

This was sooo good! Quick and easy. I added freshly diced tomatoes, coriander and sour cream to serve.

Reply
sammymoniz April 7, 2021 - 9:24 am

Jocelyn, so glad to hear you enjoyed it and love those additions!

Reply

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