Description
This Chicken Enchilada Rice Casserole is a hearty and flavorful dish that’s perfect for a satisfying weeknight meal. It features layers of fluffy rice, tender chicken, a rich enchilada sauce, and plenty of melted cheese, all baked together to perfection.
Ingredients
Units
Scale
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked chicken breasts, shredded (about 1 1/2 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
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro or parsley, chopped, for garnish
Instructions
- Cook Rice: Cook rice according to package directions. Set aside.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Combine Ingredients: In a large bowl, combine shredded chicken, enchilada sauce, refried beans, corn, ½ cup of white cheddar cheese, and ½ cup of Monterey Jack cheese. Add cooked rice and season with salt and pepper if needed. Mix well.
- Assemble Casserole: Pour the mixture into a greased 9×13 inch baking dish. Top with remaining white cheddar and Monterey Jack cheese.
- Bake: Bake for 20-30 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro or parsley and serve warm.
Notes
- Chicken: Use rotisserie chicken or leftover cooked chicken for convenience.
- Enchilada Sauce: Use store-bought or homemade enchilada sauce.
- Rice: Use white rice only; brown rice, risotto, or wild rice are not recommended for this recipe.
- Variations: Add other vegetables or spices to customize the flavor.
- Storage: Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
