Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 12
Filling, easy to make, and a quick dinner option. This chicken enchilada casserole has hearty flavors. It’s super cheesy and packed with all the making of a chicken enchilada but with rice!
Ingredients
3 chicken breasts (cooked and shredded (about 1½ pounds)
2 c. long grain rice (uncooked, such as Basmati)
20 oz. red enchilada sauce
16 oz. refried beans
11 oz. corn kernel (drained (1 can)
1 c. white cheddar (shredded)
1 c. Monterey Jack cheese (shredded)
1 tbsp fresh cilantro (or parsley for garnish)
¼ tsp salt
¼ tsp black pepper (freshly ground)
How to make Chicken Enchilada Rice Casserole
Step 1: Bring 4 cups of water to a boil in a medium saucepan over medium heat. Then, add the rice and bring it to a simmer. Put the lid on and cook the rice for about 18 minutes or until tender and the water has been absorbed. When done, remove from the heat and let the rice sit for about 5 minutes, covered before fluffing with a fork.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken in a large bowl along with the enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese. Then, add the rice. If needed, season with salt and pepper. Mix everything well.
Step 4: Into a 9 x 13-inch casserole dish, pour the rice mixture and top with the rest of the cheese.
Step 5: Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese is bubbly and has melted.
Step 6: Serve the casserole warm, garnished with some chopped cilantro. Enjoy!
Notes:
You can use rotisserie chicken, and shred the breasts and thighs.
For this recipe, you can also use store-bought sauce.
Make sure to use white rice only (long, medium, or short). Brown rice, risotto, or wild rice is not recommended in this recipe.
If you wish, you can add other veggies like bell peppers, mushrooms, etc. You can add in any spices (such as cumin, coriander, garlic powder, etc.) if you want to spice things up a little.
In an airtight container, keep any leftovers and store them in the fridge for up to 3 to 4 days.
To freeze, keep this casserole in a freezer bag with the air pressed out. Or you can tightly cover the casserole with aluminum foil. Store in the freezer for up to 3 months. When ready to serve, thaw in the fridge overnight and reheat in the oven.
Nutrition Facts:
Serving: 1serving Calories: 204 kcal (10%) Carbohydrates: 20g (7%) Protein: 14g (28%) Fat: 7g (11%) Saturated Fat: 4g (25%) Trans Fat: 1g Cholesterol: 36mg (12%) Sodium: 866mg (38%) Potassium: 167mg (5%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 536IU (11%) Vitamin C: 2mg (2%) Calcium: 156mg (16%) Iron: 1mg (6%)
Chicken Enchilada Rice Casserole
Ingredients
- 3 chicken breasts cooked and shredded (about 1½ pounds
- 2 c. long grain rice uncooked, such as Basmati
- 20 oz. red enchilada sauce
- 16 oz. refried beans
- 11 oz. corn kernel drained (1 can
- 1 c. white cheddar shredded
- 1 c. Monterey Jack cheese shredded
- 1 tbsp fresh cilantro or parsley for garnish
- ¼ tsp salt
- ¼ tsp black pepper freshly ground
Instructions
- Bring 4 cups of water to a boil in a medium saucepan over medium heat. Then, add the rice and bring it to a simmer. Put the lid on and cook the rice for about 18 minutes or until tender and the water has been absorbed. When done, remove from the heat and let the rice sit for about 5 minutes, covered before fluffing with a fork.
- Prepare the oven. Preheat it to 350 degrees F.
- Place the shredded chicken in a large bowl along with the enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese. Then, add the rice. If needed, season with salt and pepper. Mix everything well.
- Into a 9 x 13-inch casserole dish, pour the rice mixture and top with the rest of the cheese.
- Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese is bubbly and has melted.
- Serve the casserole warm, garnished with some chopped cilantro. Enjoy!
