Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole is the perfect comfort food for busy weeknights or when you’re craving the flavors of enchiladas in a convenient, hearty casserole. Packed with shredded chicken, creamy refried beans, corn, and cheese, all mixed with flavorful red enchilada sauce, this dish is sure to satisfy everyone at the table. It’s easy to prepare, loaded with cheesy goodness, and takes just 40 minutes from start to finish!

Ingredients:

• 2 cups long grain rice (uncooked, such as Basmati)
• 3 chicken breasts (cooked and shredded, about 1½ lbs)
• 20 oz red enchilada sauce
• 16 oz refried beans
• 1 cup white cheddar cheese, shredded
• 11 oz corn kernels, drained (1 can)
• 1 cup Monterey Jack cheese, shredded
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tbsp fresh cilantro (or parsley, for garnish)

Directions:

Step 1: Cook the Rice

1. In a medium saucepan, bring 4 cups of water to a boil over medium heat.
2. Add the rice, reduce the heat to a simmer, cover, and cook for about 18 minutes, or until the rice is tender and the water has been absorbed.
3. Remove the saucepan from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before using it in the casserole.

Step 2: Prep the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch casserole dish and set it aside.

Step 3: Combine the Ingredients

1. In a large mixing bowl, combine the shredded chicken, enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheeses.
2. Add the cooked rice to the mixture, season with salt and freshly ground black pepper if needed, and stir everything together until well combined.

Step 4: Assemble the Casserole

1. Transfer the chicken and rice mixture to the prepared casserole dish and spread it out evenly.
2. Sprinkle the remaining shredded cheese over the top of the casserole.

Step 5: Bake

1. Place the casserole dish in the preheated oven and bake for 20-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Step 6: Garnish and Serve

1. Remove the casserole from the oven and let it cool for a few minutes.
2. Garnish with freshly chopped cilantro or parsley and serve warm.

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: 450 kcal per serving

Why You’ll Love This Recipe:

• Quick and Easy: With just a few simple steps, this casserole comes together in under an hour, making it perfect for busy weeknights.
• Family-Friendly: Packed with familiar flavors like cheesy chicken, enchilada sauce, and refried beans, this dish will be a hit with both kids and adults.
• Make-Ahead: You can easily assemble this casserole ahead of time and bake it when ready to serve. It’s also great for leftovers!

Tips for Success:

• Customize the Cheese: Feel free to use your favorite cheese blends, such as sharp cheddar or pepper jack, for extra flavor.
• Add Spice: If you like your enchiladas spicy, add diced jalapeños or a dash of hot sauce to the casserole mixture.
• Make it Vegetarian: Substitute the shredded chicken with sautéed veggies like bell peppers, zucchini, or black beans for a vegetarian version.

This Chicken Enchilada Rice Casserole is a delicious and comforting meal that’s sure to please the whole family. Pair it with a side of guacamole, salsa, or a fresh green salad for a complete Mexican-inspired dinner!

Print