Description
This Chicken Enchilada Rice Casserole is a hearty, flavorful dish combining tender shredded chicken, savory enchilada sauce, refried beans, corn, and a blend of melted cheeses layered over fluffy rice. Baked to bubbly, cheesy perfection, it’s a comforting meal perfect for family dinners and easy to serve in generous portions.
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: Prepare the rice according to the package instructions. Once cooked, set the rice 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 chicken, red enchilada sauce, refried beans, drained corn, ½ cup of the shredded white cheddar cheese, and ½ cup of the shredded Monterey Jack cheese. Add the cooked rice and season with salt and freshly ground black pepper. Mix all ingredients thoroughly until well incorporated.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly with cooking spray or oil. Pour the combined mixture evenly into the dish. Sprinkle the remaining ½ cup of white cheddar cheese and ½ cup of Monterey Jack cheese over the top to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve: Remove the casserole from the oven, garnish with fresh chopped cilantro or parsley for a vibrant touch, and serve warm. Enjoy this flavorful and comforting dish!
Notes
- Use cooked chicken breasts from a rotisserie or leftover chicken to save time.
- For extra spice, consider adding diced jalapeños or a pinch of chili powder to the mixture.
- This dish can be prepared ahead of time and refrigerated before baking; add an extra 5-10 minutes to the baking time if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
