Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Serves: 12
Incredibly delicious with the same enchilada goodness but with rice. Enjoy a cheesy and hearty weeknight dinner at home with this simple casserole that you can make in under an hour! Make sure to give this chicken enchilada rice casserole a try very soon. Super easy and insanely good, you’ll be making this over and over again!
INGREDIENTS
3 chicken breasts cooked and shredded (about 1½ pounds)
2 c. long grain rice uncooked, such as Basmati
16 oz. refried beans
20 oz. red enchilada sauce
11 oz. corn kernel drained (1 can)
1 c. Monterey Jack cheese shredded
1 c. white cheddar shredded
1 tbsp fresh cilantro or parsley for garnish
¼ tsp salt
¼ tsp black pepper freshly ground
HOW TO MAKE CHICKEN ENCHILADA RICE CASSEROLE
Step 1: Pour 4 cups of water into a medium saucepan and bring to a boil over medium heat. Then, add the rice and bring it to a simmer. Put the lid on and cook the rice for about 18 minutes or until the rice is tender and the water has been absorbed. When the rice is done, take the pan off the heat and allow the rice to sit, covered for about 5 minutes before fluffing the rice using a fork.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken, enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese in a large bowl. Mix well until blended. Then, add the rice and season with salt and pepper. Mix until incorporated.
Step 4: Into a 9 x 13-inch casserole dish, pour the rice mixture and top with the rest of the cheese.
Step 5: Place in the preheated oven and bake the casserole for about 20 to 30 minutes or until the cheese has melted and bubbly.
Step 6: Remove from the oven when done and serve the casserole immediately garnished with some chopped cilantro. Enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 204kcal (10%) | Carbohydrates: 20g (7%) | Protein: 14g (28%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 36mg (12%) | Sodium: 866mg (38%) | Potassium: 167mg (5%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 536IU (11%) | Vitamin C: 2mg (2%) | Calcium: 156mg (16%) | Iron: 1mg (6%)
Ingredients
- 3 chicken breasts cooked and shredded (about 1½ pounds)
- 2 c. long grain rice uncooked, such as Basmati
- 16 oz. refried beans
- 20 oz. red enchilada sauce
- 11 oz. corn kernel drained (1 can)
- 1 c. Monterey Jack cheese shredded
- 1 c. white cheddar shredded
- 1 tbsp fresh cilantro or parsley for garnish
- ¼ tsp salt
- ¼ tsp black pepper freshly ground
Instructions
Step 1: Pour 4 cups of water into a medium saucepan and bring to a boil over medium heat. Then, add the rice and bring it to a simmer. Put the lid on and cook the rice for about 18 minutes or until the rice is tender and the water has been absorbed. When the rice is done, take the pan off the heat and allow the rice to sit, covered for about 5 minutes before fluffing the rice using a fork.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken, enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese in a large bowl. Mix well until blended. Then, add the rice and season with salt and pepper. Mix until incorporated.
Step 4: Into a 9 x 13-inch casserole dish, pour the rice mixture and top with the rest of the cheese.
Step 5: Place in the preheated oven and bake the casserole for about 20 to 30 minutes or until the cheese has melted and bubbly.
Step 6: Remove from the oven when done and serve the casserole immediately garnished with some chopped cilantro. Enjoy!
