Description

This Chicken Enchilada Rice Casserole brings all the bold and comforting flavors of chicken enchiladas into a one-pan dish. The tender rice, seasoned chicken, and melted cheese create the perfect base for a comforting dinner. The addition of refried beans and corn provides extra creaminess and sweetness, while the enchilada sauce ties everything together with just the right amount of spice. Plus, it’s versatile—you can add more veggies or adjust the spice level to suit your taste.

Ingredients

2 cups long grain rice (uncooked, such as Basmati)

3 chicken breasts (cooked and shredded, about 1½ lbs)

20 ounce red enchilada sauce

16 ounce refried beans

1 cup white cheddar cheese (shredded)

11 ounce corn kernels (drained, 1 can)

1 cup Monterey Jack cheese (shredded)

¼ teaspoon salt

¼ teaspoon black pepper (freshly ground)

1 tablespoon fresh cilantro (or parsley for garnish)

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Instructions

Cook the rice: In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce the heat to a simmer, and cover the pot. Cook for about 18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Prep the oven: Preheat the oven to 350°F (175°C).
Combine the ingredients: In a large mixing bowl, combine the shredded chicken with the enchilada sauce, refried beans, corn, and half of both the Monterey Jack and white cheddar cheese. Add the cooked rice and season with salt and pepper. Mix well until everything is evenly combined.
Assemble the casserole: Transfer the rice mixture into a 9×13-inch casserole dish. Top with the remaining shredded cheese.
Bake: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Remove the casserole from the oven and garnish with chopped cilantro. Serve warm and enjoy!

Notes

Use rotisserie chicken: To save time, substitute the cooked chicken with shredded rotisserie chicken.
Add extra veggies: Feel free to add bell peppers, mushrooms, or zucchini for more flavor and nutrition.
Spice it up: If you like heat, consider adding chili powder, cumin, or even diced jalapeños to the casserole for an extra kick.
Cheese options: Try using different types of cheese such as pepper jack for a spicier version or cheddar for a more classic flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: To freeze, store the casserole in a freezer bag with the air pressed out or cover it tightly with aluminum foil. This dish can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven at 350°F until heated through.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg