Chicken Enchilada Rice Casserole
A hearty and comforting casserole featuring shredded chicken, rice, and a zesty enchilada sauce topped with gooey cheese.
Equipment
- 9x13-inch casserole dish
Ingredients
Main Ingredients
- 2 cup long grain rice (uncooked, such as Basmati)
- 3 breasts chicken (cooked and shredded, about 1½ lbs)
- 20 ounces red enchilada sauce
- 16 ounces refried beans
- 1 cup white cheddar cheese (shredded)
- 11 ounces corn kernels (drained, 1 can)
- 1 cup Monterey Jack cheese (shredded)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 1 tablespoon fresh cilantro (or parsley for garnish)
Instructions
- In a medium saucepan, bring 4 cups of water to a boil over medium heat. Add the rice, reduce to a simmer, cover, and 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. Fluff with a fork.
- While the rice is resting, preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, enchilada sauce, refried beans, corn, and half of both the Monterey Jack and white cheddar cheeses. Add the cooked rice, season with salt and pepper, and stir until well combined. For added flavor, consider mixing in some diced bell peppers or jalapeños.
- Pour the rice mixture into a 9x13-inch casserole dish. Sprinkle the remaining cheese on top.
- Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped cilantro, and serve warm.
Notes
For added flavor, consider mixing in some diced bell peppers or jalapeños. This casserole can be made ahead of time and stored in the refrigerator before baking.