Chicken Enchilada Rice Casserole (Print-Friendly Version)
Enjoy all the flavors of chicken enchiladas transformed into a hearty rice casserole topped with melted cheese and ready in 50 minutes.
# What You'll Need:
→ Main Ingredients
01 -
2 cups long grain rice, uncooked (e.g., Basmati)
02 -
3 chicken breasts, cooked and shredded (about 1½ lbs)
03 -
20 ounces red enchilada sauce
04 -
16 ounces refried beans
05 -
1 cup white cheddar cheese, shredded
06 -
11 ounces corn kernels, drained (1 can)
07 -
1 cup Monterey Jack cheese, shredded
08 -
¼ teaspoon salt
09 -
¼ teaspoon freshly ground black pepper
10 -
1 tablespoon fresh cilantro or parsley, chopped (for garnish)
# How to Make It:
01 -
In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18 minutes, or until rice is tender and water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
02 -
Preheat oven to 350°F.
03 -
In a large bowl, combine shredded chicken, enchilada sauce, refried beans, corn, and half the Monterey Jack and white cheddar cheese. Add the cooked rice, season with salt and pepper if needed, and mix well. Pour the mixture into a 9x13-inch casserole dish.
04 -
Top the casserole with the remaining shredded cheese. Transfer the casserole dish to the oven and bake for 20 to 30 minutes, or until the cheese melts and is bubbly.
05 -
Garnish with chopped cilantro or parsley and serve warm.
# Additional Tips:
01 -
Consider using rotisserie chicken for convenience and add any desired spices or extra vegetables.