Chicken Enchilada Rice Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups uncooked long-grain rice (basmati works great)
02 -
3 cooked chicken breasts, shredded (about 1½ pounds)
03 -
20 oz red enchilada sauce
04 -
16 oz can refried beans
05 -
11 oz can corn kernels, drained
→ Cheese & Seasonings
06 -
1 cup shredded white cheddar cheese
07 -
1 cup shredded Monterey Jack cheese
08 -
¼ teaspoon salt
09 -
¼ teaspoon freshly ground black pepper
10 -
1 tablespoon fresh cilantro or parsley for garnish
# Instructions:
01 -
Bring 4 cups of water to a rolling boil in a medium saucepan over medium heat. Stir in the rice and return to a gentle simmer. Cover the pot and let it cook for about 18 minutes until the rice becomes tender and absorbs all the water. Take it off the heat and let it rest covered for 5 minutes, then fluff gently with a fork.
02 -
Heat your oven to 350°F and make sure the rack is positioned in the center.
03 -
Grab a large mixing bowl and combine the shredded chicken with enchilada sauce, refried beans, drained corn, and half of both cheeses. Add the fluffy rice and season with salt and pepper to taste. Give everything a good stir until well combined, then transfer this mixture into your greased 9x13-inch casserole dish. Sprinkle the remaining cheese evenly over the top.
04 -
Slide the casserole into your preheated oven and bake for 20 to 30 minutes, or until the cheese on top is melted and bubbling beautifully.
05 -
Remove from oven and sprinkle with fresh chopped cilantro. Let it cool for a few minutes before serving warm.
# Notes:
01 -
Save time by using rotisserie chicken - just shred the breast and thigh meat for this recipe.
02 -
Stick with white rice only (long, medium, or short grain). Brown rice, risotto, or wild rice won't work as well here.
03 -
Feel free to add bell peppers, mushrooms, or other veggies. Spice it up with cumin, coriander, or garlic powder if you like.
04 -
Leftovers keep in the fridge for 3-4 days in an airtight container.
05 -
This casserole freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat in the oven when ready.