Description
A comforting and hearty Chicken Enchilada Rice Casserole featuring tender shredded chicken, flavorful red enchilada sauce, refried beans, corn, and melted cheeses, all baked together to create a delicious Mexican-inspired one-dish meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked chicken breasts, shredded (about 1 ½ lbs)
- 20 ounces red enchilada sauce
- 1 (16-ounce) can refried beans
- 1 cup shredded white cheddar cheese, divided
- 1 (11-ounce) can corn kernels, drained
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro or parsley, chopped, for garnish
Instructions
- Cook Rice: Cook the rice according to the package directions until tender. Once cooked, set it aside.
- 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 kernels, half of the shredded white cheddar cheese, and half of the shredded Monterey Jack cheese. Add the cooked rice to the mixture and season with salt and freshly ground black pepper as needed. Mix all ingredients thoroughly to ensure even distribution.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly to prevent sticking. Pour the combined mixture into the dish and spread evenly. Top the casserole with the remaining white cheddar and Monterey Jack cheeses for a gooey, cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the cheeses on top are melted, bubbly, and starting to brown slightly.
- Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro or parsley before serving warm.
Notes
- Use freshly shredded chicken from poached, roasted, or grilled chicken breasts for the best flavor and texture.
- If you prefer a spicier dish, add a jalapeño or a pinch of chili powder to the mixture.
- For a creamier texture, consider stirring in a dollop of sour cream or Mexican crema before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe can be doubled for larger gatherings, using a larger baking dish accordingly.
