Description
This Chicken Enchilada Rice Casserole combines shredded chicken, flavorful enchilada sauce, refried beans, corn, and cheese layered over fluffy cooked rice to create a hearty and comforting Mexican-inspired dish. Baked until bubbly and golden, it makes a perfect family-friendly meal that’s easy to prepare and full of bold flavors.
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: Cook the 2 cups of long-grain rice according to the package directions until tender. Once cooked, set it aside to cool slightly.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, red enchilada sauce, refried beans, drained corn, ½ cup of the shredded white cheddar cheese, and ½ cup of the shredded Monterey Jack cheese. Add the cooked rice to this mixture and season with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly. Pour the combined chicken and rice mixture into the dish and spread it out evenly. Sprinkle the remaining ½ cup each of white cheddar and Monterey Jack cheese evenly on top.
- Bake: Place the casserole into the preheated oven and bake for 20-30 minutes, or until the cheese topping is fully melted, bubbly, and beginning to turn golden brown.
- Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro or parsley before serving warm.
Notes
- Use freshly shredded cheese for better melting and flavor.
- You can substitute the chicken breasts with rotisserie chicken for convenience.
- Adjust the amount of enchilada sauce based on your preferred level of sauciness.
- For a spicier kick, add some diced jalapeños or chili powder to the mixture.
- This casserole can be made ahead and refrigerated before baking; bake directly from cold but add a few extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
