Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Serves: 12
Easily throw this cheesy, hearty chicken enchilada casserole together in under fifty minutes and enjoy a delicious complete dinner perfect for your entire family!
3 chicken breasts, cooked and shredded (about 1½ pounds)
20 oz. red enchilada sauce
2 c. long grain rice, uncooked, like Basmati
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: Add the rice to a medium saucepan with 4 cups boiling water over medium heat. Bring to a simmer. Put the lid on and cook the rice for about 18 minutes or until tender and the water has been absorbed. Then, take the pan off the heat and allow it to stand for about 5 minutes, covered. Then, fluff the rice using a fork.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken in a large bowl along with enchilada sauce, refried beans, corn, and half of the Monterey Jack and white cheddar cheese. Mix well. Next, add the rice. If needed, season with salt and pepper. Mix again.
Step 4: Into a 9 x 13-inch casserole dish, transfer the rice mixture and sprinkle the rest of the cheese on top.
Step 5: Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese has melted and is bubbly.
Step 6: Remove from the oven when done and serve the casserole warm with some chopped cilantro. Enjoy!
For this recipe, you can use rotisserie chicken, and shred the breasts and thighs.
If desired, you can use store-bought sauce instead of homemade enchilada sauce.
Make sure to use long, medium, or short-grain white rice. For this recipe, I do not suggest using brown rice, risotto, or wild rice.
You are welcome to use other veggies like bell peppers, mushrooms, etc.
You can also add any spices such as cumin, coriander, garlic powder, etc to spice things a little.
In an airtight container, keep any leftovers and store them in the fridge for up to 3 to 4 days.
To freeze, place the dish in a freezer bag and store it in the freezer for up to 3 months. Make sure to press out the air or tightly cover using aluminum foil. When ready to serve, thaw in the fridge overnight and reheat in the oven.
Serving: 1servingCalories: 204 kcal (10%)Carbohydrates: 20g (7%)Protein: 14g (28%)Fat: 7g (11%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 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%)
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