Chicken Enchilada Rice Casserole Recipe

This Chicken Enchilada Rice Casserole is a comforting and flavorful dish that’s perfect for a quick and easy weeknight meal. With layers of fluffy rice, tender chicken, a zesty enchilada sauce, and plenty of melted cheese, it’s a satisfying and convenient casserole that’s sure to please the whole family.

Ingredients

Here’s what you’ll need to create this delicious casserole:

• Long grain rice: Uncooked, such as Basmati rice, for a fluffy and flavorful base.
• Cooked chicken breasts: Shredded, you can use leftover chicken or rotisserie chicken for convenience.
• Red enchilada sauce: Adds a zesty and slightly spicy flavor.
• Refried beans: Adds a creamy texture and a hearty element.
• White cheddar cheese: Shredded, for a cheesy and melty topping.
• Corn kernels: Drained, adds sweetness and texture.
• Monterey Jack cheese: Shredded, adds another layer of cheesy goodness.
• Salt and freshly ground black pepper: To taste.
• Fresh cilantro or parsley: Chopped, for garnish.

How to Make Chicken Enchilada Rice Casserole

Step 1: Cook the Rice

In a medium saucepan, bring 4 cups of water to a boil over medium heat. Add the rice, stir, and bring back to a simmer. Cover the pot and cook for about 18 minutes, or until the rice is tender and the water has been absorbed. Remove from the heat and let it sit, covered, for 5 minutes to allow the rice to steam. Fluff the rice with a fork and set aside.

Step 2: Preheat and Combine Ingredients

Preheat your oven to 350°F (177°C). In a large bowl, combine the shredded chicken, enchilada sauce, refried beans, corn kernels, half of the shredded white cheddar cheese, and half of the shredded Monterey Jack cheese. Add the cooked rice and season with salt and pepper to taste. Mix well to combine all the ingredients.

Step 3: Assemble and Bake

Pour the rice mixture into a greased 9×13 inch casserole dish. Top with the remaining shredded white cheddar cheese and Monterey Jack cheese. Bake in the preheated oven for 20-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Step 4: Garnish and Serve

Remove the casserole from the oven and garnish with chopped fresh cilantro or parsley. Serve warm and enjoy!

How to Serve Chicken Enchilada Rice Casserole

• Main Course: This Chicken Enchilada Rice Casserole is a hearty and satisfying meal on its own.
• Side Dish: Serve it as a side dish with your favorite Mexican-inspired main courses, such as tacos or enchiladas.
• Potluck Dish: It’s a crowd-pleasing casserole that’s easy to transport and serve at potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Freezing:

To freeze, transfer the cooled casserole to a freezer bag, press out the air, and seal tightly. Alternatively, you can cover the casserole dish tightly with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Reheat gently in the oven at 350°F (177°C) until warmed through.

FAQs

Can I use a different type of cheese?
Absolutely! Feel free to use your favorite cheese or a blend of cheeses.

Can I make this casserole spicier?
Yes, you can use a hotter enchilada sauce or add a pinch of cayenne pepper or diced jalapeños to the casserole before baking.

Can I make this casserole vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth when cooking the rice. You can also add black beans or lentils for extra protein.

There you have it! A delicious and easy-to-make recipe for Chicken Enchilada Rice Casserole that’s perfect for any occasion. Enjoy!

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