Description
This Chicken Enchilada Rice Casserole is a comforting, flavorful dish that combines tender shredded chicken, savory enchilada sauce, creamy refried beans, sweet corn, and a blend of melted cheeses over fluffy rice. Baked to bubbly perfection and garnished with fresh cilantro, it’s a family-friendly meal perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 2 cups long grain rice (uncooked, such as Basmati)
- 3 chicken breasts (cooked and shredded, about 1½ lbs)
- 20 ounces red enchilada sauce
- 16 ounces refried beans
- 11 ounces corn kernels (drained, 1 can)
Cheeses
- 1 cup white cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
Seasonings and Garnish
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro (or parsley for garnish)
Instructions
- Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the long grain rice, reduce heat to a simmer, then cover and cook for about 18 minutes or until the rice is tender and all the water has been absorbed. Remove from heat, keep covered, and let rice rest for 5 minutes before fluffing with a fork.
- Prepare the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- Combine ingredients: In a large mixing bowl, combine the shredded chicken, red enchilada sauce, refried beans, drained corn kernels, and half of the shredded Monterey Jack and white cheddar cheeses. Add the cooked rice, season with salt and black pepper to taste, then mix thoroughly to combine all the flavors evenly.
- Assemble the casserole: Pour the rice and chicken mixture into a 9x13-inch casserole dish, spreading it out evenly. Sprinkle the remaining shredded Monterey Jack and white cheddar cheeses evenly over the top for a cheesy crust.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes or until the cheese on top is fully melted, bubbly, and slightly golden.
- Garnish and serve: Remove the casserole from the oven and sprinkle with fresh chopped cilantro or parsley. Serve warm and enjoy this hearty, flavorful meal.
Notes
- For added heat, consider mixing in chopped jalapeños or adding hot sauce to the enchilada sauce.
- Use leftover cooked chicken or rotisserie chicken to save time.
- This casserole can be made ahead of time and refrigerated before baking; just add a few extra 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.
