Grilled Chicken, Rice, and Tortilla Casserole

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 640, total fat 30 G., saturated fats 14 G., proteins 24 G., carbohydrates 67 G., fiber 3 G., cholesterol 85 mg, sodium 920 mg, sugar 0 G.

The star of this Mexican-inspired casserole is grilled chicken, cooked with rice, tomatoes, garlic, cilantro, and a ton of melty cheese. The filling is layered with corn tortillas and grilled until golden brown. Serve the casserole Mexican-style with light sour cream, pickled jalapeño rings, and fresh cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tbsp. at right for tacos or fajitas
1 can (400g) chopped tomatoes with green chili peppers
1 cup parboiled long-grain white rice
2 cups shredded grilled chicken (skin removed)
2 cups shredded Mexican cheese mix (about 220g)
0.5 cup fresh cilantro, coarsely chopped, plus extra for serving
6 corn tortillas, cut into squares
Sour cream and pickled jalapeños, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, long-grain rice, cilantro, Monterey Jack cheese, jalapeno pepper, tomatoes, fajita seasoning

Cooking the dish according to the recipe:

In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes, rice, and 3 cups of water. Bring to a boil, then cover and reduce the heat to medium-low. Cook until the rice is tender, about 20 minutes.
Preheat the oven to broil. Remove the pan from the heat and add the chicken, 1 cup of cheese, cilantro, and 1/2 teaspoon of salt. Arrange the tortillas on top to cover the filling and sprinkle with the remaining 1 cup of cheese. Grill until the cheese is melted, 2-3 minutes. Top with sour cream, pickled jalapeños, and a sprinkle of cilantro.

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