Description
This Chicken Enchilada Rice Casserole is the ultimate comfort food, combining all the flavors of a classic enchilada in a cheesy, hearty dish. With tender shredded chicken, refried beans, and a blend of white cheddar and Monterey Jack cheeses, every bite is full of rich, savory goodness. The red enchilada sauce adds just the right amount of spice, while the corn kernels bring a touch of sweetness and texture.
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)
Instructions
Cook the rice:
In a medium saucepan, bring 4 cups of water to a boil over medium heat.
Add the rice, reduce to a simmer, cover, and cook for about 18 minutes, or until the rice is tender and the water has been absorbed.
Remove from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.
Prep the oven:
Preheat your oven to 350°F (175°C).
Combine everything together:
In a large bowl, combine the shredded chicken, enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheeses.
Add the cooked rice to the mixture, season with salt and pepper if needed, and mix well.
Transfer the rice mixture to a 9×13-inch casserole dish and spread evenly. Top with the remaining shredded cheese.
Bake:
Place the casserole dish in the preheated oven and bake for 20-30 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
Remove the casserole from the oven, garnish with freshly chopped cilantro, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450