Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Serves: 12
This casserole is a simple weeknight meal that you can easily make using only a few readily available ingredients in less than an hour. Chicken enchilada with a twist. Enjoy the hearty flavors and cheesy goodness of this chicken enchilada, and rice casserole anytime with this easy recipe.
INGREDIENTS
3 chicken breasts, cooked and shredded (about 1½ pounds)
2 c. long-grain rice, uncooked, such as Basmati
20 oz. red enchilada sauce
1 c. white cheddar, shredded
11 oz. corn kernel drained (1 can)
16 oz. refried beans
1 c. Monterey Jack cheese, 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: Bring 4 c of water to a boil in a medium saucepan. Then, add the rice and simmer. Put the lid on and cook the rice for about 18 minutes or until tender and the water has been absorbed. Take off the heat and allow the rice to sit for about 5 minutes, covered. Using a fork, fluff the rice.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken in a large bowl along with the enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese. Mix well and add the rice. If needed, season with salt and pepper. Stir again and pour everything into a 9 x 13-inch casserole dish. On top, sprinkle the rest of the cheese.
Step 4: Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese has melted and bubbly.
Step 5: Remove from the oven and serve the casserole warm, garnished with some chopped cilantro. Enjoy!
NOTES:
You can use a rotisserie chicken to save time. Simply shred the breasts and thighs.
For this recipe, you can either use store-bought sauce or homemade enchilada sauce.
I do not recommend using brown rice, risotto, or wild rice. For this recipe, use only white rice (either long, medium, or short grain).
If desired, you can also add other vegetables like bell peppers, mushrooms, etc.
Feel free to add your preferred spices like cumin, coriander, garlic powder, etc.
Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days.
To freeze, place the dish in a freezer bag, making sure to press out the air. You can also tightly cover the casserole with aluminium foil. Store in the freezer for up to 3 months. Before reheating, completely thaw the casserole first in the fridge overnight.
Nutrition Facts:
Serving: 1serving Calories: 204 kcal (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
- 20 oz. red enchilada sauce
- 1 c. white cheddar, shredded
- 11 oz. corn kernel drained (1 can)
- 16 oz. refried beans
- 1 c. Monterey Jack cheese, shredded
- 1 tbsp fresh cilantro or parsley for garnish
- ¼ tsp salt
- ¼ tsp black pepper, freshly ground
Instructions
Step 1: Bring 4 c of water to a boil in a medium saucepan. Then, add the rice and simmer. Put the lid on and cook the rice for about 18 minutes or until tender and the water has been absorbed. Take off the heat and allow the rice to sit for about 5 minutes, covered. Using a fork, fluff the rice.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken in a large bowl along with the enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese. Mix well and add the rice. If needed, season with salt and pepper. Stir again and pour everything into a 9 x 13-inch casserole dish. On top, sprinkle the rest of the cheese.
Step 4: Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese has melted and bubbly.
Step 5: Remove from the oven and serve the casserole warm, garnished with some chopped cilantro. Enjoy!
Notes
You can use a rotisserie chicken to save time. Simply shred the breasts and thighs. For this recipe, you can either use store-bought sauce or homemade enchilada sauce. I do not recommend using brown rice, risotto, or wild rice. For this recipe, use only white rice (either long, medium, or short grain). If desired, you can also add other vegetables like bell peppers, mushrooms, etc. Feel free to add your preferred spices like cumin, coriander, garlic powder, etc. Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. To freeze, place the dish in a freezer bag, making sure to press out the air. You can also tightly cover the casserole with aluminium foil. Store in the freezer for up to 3 months. Before reheating, completely thaw the casserole first in the fridge overnight.
