Description
A hearty and flavorful Chicken Enchilada Rice Casserole that combines shredded chicken, enchilada sauce, beans, cheese, and corn baked to perfection with cooked rice. This easy-to-make dish is perfect for a comforting family dinner and serves 12 generously.
Ingredients
Scale
Rice
- 2 cups uncooked long-grain rice (such as Basmati)
Protein and Beans
- 3 cooked chicken breasts, shredded (about 1 ½ lbs)
- 1 (16-ounce) can refried beans
Vegetables
- 1 (11-ounce) can corn kernels, drained
Cheese
- 1 cup shredded white cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
Other Ingredients
- 20 ounces red enchilada sauce
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro or parsley, chopped (for garnish)
Instructions
- Cook Rice: Cook rice according to the package directions until tender. Once cooked, set 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 bowl, mix together the shredded chicken, enchilada sauce, refried beans, drained corn, ½ cup of white cheddar cheese, and ½ cup of Monterey Jack cheese. Add the cooked rice and season with salt and freshly ground black pepper as needed. Stir thoroughly to evenly combine all ingredients.
- Assemble Casserole: Grease a 9×13 inch baking dish and pour the mixture into it, spreading evenly. Sprinkle the remaining ½ cup white cheddar and ½ cup Monterey Jack cheese evenly over the top of the casserole.
- Bake: Place the dish in the preheated oven and bake for 20-30 minutes, or until the cheese topping is melted and bubbly, and the casserole is heated through.
- Serve: Remove the casserole from the oven and garnish with chopped fresh cilantro or parsley. Serve warm and enjoy!
Notes
- You can prepare the rice ahead of time to speed up the assembly process.
- Shredded rotisserie chicken works well as a convenient shortcut.
- Adjust salt and pepper according to your taste preferences.
- For extra heat, add diced jalapeños or a dash of hot sauce to the mixture.
- This casserole can be stored covered in the refrigerator for up to 3 days and reheated before serving.
