Serves 4

Prep time 5 min.

Cook time 30 min.


2 cans (10 oz. each) or 1 can (19 oz.) mild or medium red enchilada sauce (about 2 cups)

1/4 to 1/2 cup water

1 Tbsp. cornstarch

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

2 cups uncooked Minute® White or Brown Rice

1 can (15 oz.) black beans, rinsed and drained

8 oz. shredded Mexican blend or sharp cheddar cheese, divided (about 2 cups)

12 oz. refrigerated or frozen precooked chicken strips (no need to thaw first)

Optional Toppings

  • Cilantro leaves
  • Crushed tortilla chips
  • Sour cream
  • Sliced green onions
  • Lime wedges
  • Shredded lettuce
  • Diced tomato or salsa
  • Guacamole or diced avocado


  1. Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.

  2. Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese

  3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.


1. Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.

2. Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.


For Chicken Enchilada Burritos, spoon into corn or flour tortillas using toppings as fillings, as desired

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