Description
This Chicken Enchilada Rice Casserole is a flavorful and comforting dish that combines tender shredded chicken, savory enchilada sauce, creamy refried beans, and a blend of cheeses baked to bubbly perfection. Perfect for a family dinner, it’s easy to prepare and yields a hearty meal served warm with a fresh garnish of cilantro or parsley.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked chicken breasts, shredded (about 1 ½ lbs)
- 20 ounces red enchilada sauce
- 1 (16-ounce) can refried beans
- 1 cup shredded white cheddar cheese, divided
- 1 (11-ounce) can corn kernels, drained
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro or parsley, chopped, for garnish
Instructions
- Cook Rice: Cook the rice according to the package directions until tender and fluffy. Once cooked, set it aside to cool slightly.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, red enchilada sauce, refried beans, drained corn kernels, ½ cup of shredded white cheddar cheese, and ½ cup of shredded Monterey Jack cheese. Add the cooked rice to the mixture. Season with salt and freshly ground black pepper to taste, and stir everything thoroughly until well mixed.
- Assemble Casserole: Grease a 9×13 inch baking dish. Pour the chicken and rice mixture into the dish, spreading it evenly. Sprinkle the remaining ½ cup of white cheddar cheese and ½ cup of Monterey Jack cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top has melted and is bubbly and lightly golden.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro or parsley, then serve warm and enjoy your hearty enchilada rice casserole.
Notes
- For added heat, consider adding jalapeños or a dash of cayenne pepper to the mix.
- Use leftover cooked chicken or rotisserie chicken to save time.
- You can substitute chicken with turkey or a plant-based meat alternative for a different flavor.
- Make sure to drain the corn well to avoid excess moisture in the casserole.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if chilled.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
