Description
This Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal that combines tender shredded chicken, creamy refried beans, sweet corn, and melty cheeses with zesty red enchilada sauce and fluffy white rice. Baked to bubbly perfection and garnished with fresh cilantro, it’s an easy and satisfying dinner perfect for weeknights or gatherings.
Ingredients
Main Ingredients
- 2 cups long grain rice (uncooked, such as Basmati)
- 3 chicken breasts (cooked and shredded, about 1½ lbs)
- 20 ounce red enchilada sauce
- 16 ounce refried beans
- 11 ounce corn kernels (drained, 1 can)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
Cheeses
- 1 cup white cheddar (shredded)
- 1 cup Monterey Jack cheese (shredded)
For Garnish
- 1 tablespoon fresh cilantro (or parsley as alternative)
Instructions
- Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice, bring to a simmer, then cover and cook for about 18 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Prep the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine everything together: In a large bowl, mix the shredded chicken with the red enchilada sauce, refried beans, drained corn, and half of the shredded Monterey Jack and white cheddar cheeses. Add the cooked rice and season with salt and freshly ground black pepper if needed. Stir thoroughly to combine all ingredients evenly. Pour the mixture into a 9×13-inch casserole dish and sprinkle the remaining cheeses over the top.
- Bake: Place the casserole dish into the preheated oven and bake for 20 to 30 minutes, until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from the oven and garnish with freshly chopped cilantro or parsley. Serve warm and enjoy!
Notes
- Use a rotisserie chicken to save cooking time; shred both breasts and thighs for more flavor.
- Store-bought enchilada sauce works great, or try making homemade sauce for an authentic touch.
- Stick to white rice varieties (long, medium, or short grain). Avoid brown, wild, or risotto rice for best results.
- Add extra vegetables like bell peppers or mushrooms for more texture and nutrition. Spice it up with cumin, coriander, or garlic powder to suit your taste.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- For freezing, use a freezer bag with air pressed out or cover the casserole tightly with foil. Thaw overnight in the fridge before reheating. Properly frozen, it keeps up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
