Chicken and Rice Enchilada Casserole
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 Servings
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Calories
380 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken and Rice Enchilada Casserole
Description
The Chicken and Rice Enchilada Casserole assembles diced yellow onion, green bell pepper, minced garlic, chopped chicken breast, chili powder, white rice, and yellow corn in a large baking dish. This mixture is bound with canned red enchilada sauce, chicken broth, and a touch of salt. Half the cheese is stirred into the filling before baking at 375°F covered with foil for 45 minutes to allow the rice to cook and flavors to meld.
After baking covered, the casserole is stirred and topped with the remaining grated Colby jack cheese, then broiled until the cheese turns golden and bubbly, adding texture and richness. The dish balances savory, slightly spicy, and creamy elements, with tender chicken and cooked rice absorbing the enchilada sauce.
It serves well hot, complemented by optional toppings such as chopped avocado, cilantro, sour cream, or salsa for extra freshness and creaminess. The casserole can be prepared with frozen or canned corn as preferred and pairs nicely with tortilla chips for texture contrast.
Leftovers store well refrigerated up to five days in airtight containers or tightly covered. Homemade enchilada sauce can be made ahead to simplify preparation.
Ingredients
- 1 yellow onion diced, small
- 1 green bell pepper diced
- 5 cloves garlic minced
- 1 cup corn yellow
- 1 to 1.5 lbs chicken breast chopped, boneless skinless
- 1 Tbsp chili powder
- 1 cup white rice
- 1 Red Enchilada Sauce 15-oz can (1 ½ cups
- 1 ½ cups chicken broth low-sodium
- 1 tsp salt to taste, sea salt
- 3 cups Colby jack cheese grated***
For Serving (Optional):
- avocado
- cilantro
- sour cream
- salsa
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the chopped onion, bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
- Stir in the enchilada sauce, chicken broth, and sea salt and stir well. Similarly, stir in half of the cheese (1 ½ cups).
- Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 1/2 cups) of grated cheese. The casserole will appear very liquidy at this point - this is normal!
- Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
- Serve the chicken and rice enchilada casserole with tortilla chips and any additional favorite toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.
Notes
- Frozen or canned drained corn can be used interchangeably according to preference.
- Basmati or long-grain white rice works best for cooking evenly in the casserole.
- Any preferred cheese, such as cheddar or mozzarella, can substitute Colby jack.
- Make homemade enchilada sauce up to 5 days in advance for convenience.
- Store leftovers in an airtight container in the fridge for up to 5 days or cover the casserole dish tightly with plastic wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 380kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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