Description
This Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal combining tender shredded chicken, savory enchilada sauce, creamy refried beans, sweet corn, and a blend of melted cheeses over fluffy long-grain rice. Baked to perfection, this casserole is perfect for a family dinner or casual gathering with a delicious Mexican-inspired twist.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked and shredded chicken breasts (about 1½ lbs)
- 20 oz red enchilada sauce
- 16 oz refried beans
- 11 oz can corn kernels, drained
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cheeses
- 1 cup shredded white cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- 1 tablespoon chopped fresh cilantro (or parsley for garnish)
Instructions
- Cook the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to a simmer, cover, and cook for about 18 minutes until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before using.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large bowl, combine the shredded chicken, red enchilada sauce, refried beans, drained corn kernels, and half of the shredded cheeses. Add the cooked rice into the bowl, season with salt and freshly ground black pepper, and mix all ingredients thoroughly until well combined.
- Assemble the Casserole: Transfer the mixture into a 9×13-inch casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes until the cheese is completely melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh cilantro or parsley. Serve warm and enjoy this hearty, cheesy chicken enchilada rice casserole.
Notes
- If preferred, you can use leftover rotisserie chicken instead of cooking and shredding your own chicken breasts.
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the mixture.
- This casserole can be prepared in advance and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make it gluten-free, verify that the enchilada sauce and refried beans do not contain gluten-based thickeners or additives.
