Description
This Chicken Enchilada Rice Casserole is a flavorful and comforting Mexican-inspired dish that combines tender shredded chicken, savory enchilada sauce, refried beans, corn, and a blend of melted cheeses over fluffy rice. Baked to perfection, it’s an easy one-dish meal perfect for family dinners or gatherings, offering rich textures and vibrant flavors in every bite.
Ingredients
Scale
Rice
- 2 cups uncooked long-grain rice (such as Basmati)
Chicken Mixture
- 3 cooked chicken breasts, shredded (about 1 ½ lbs)
- 20 ounces red enchilada sauce
- 1 (16-ounce) can refried beans
- 1 (11-ounce) can corn kernels, drained
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cheese
- 1 cup shredded white cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
Garnish
- 1 tablespoon fresh cilantro or parsley, chopped
Instructions
- Cook Rice: Prepare the rice according to the package directions. Once cooked, set aside to cool slightly while preparing the rest of the ingredients.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, red enchilada sauce, refried beans, drained corn, half of the white cheddar cheese, and half of the Monterey Jack cheese. Add the cooked rice and season the mixture with salt and freshly ground black pepper. Mix all ingredients thoroughly to combine.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly. Pour the combined mixture into the dish in an even layer. Sprinkle the remaining white cheddar and Monterey Jack cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 20-30 minutes, or until the cheeses on top are melted, bubbly, and slightly golden.
- Serve: Once baked, remove the casserole from the oven. Garnish with the chopped fresh cilantro or parsley. Serve warm for a hearty, delicious meal.
Notes
- You can use rotisserie chicken or any cooked leftover chicken for convenience.
- If you prefer a spicier flavor, add chopped jalapeños or a dash of hot sauce to the mixture.
- To reduce sodium, choose low-sodium enchilada sauce and refried beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian option, replace chicken with additional beans or sautéed vegetables.
