Chicken Enchilada Rice Casserole
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
204 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Enchilada Rice Casserole
Description
This casserole starts with cooked long grain rice mixed with shredded chicken breast, red enchilada sauce, refried beans, drained corn kernels, and a blend of Monterey Jack and white cheddar cheeses. The mixture is seasoned lightly with salt, pepper, cumin, and dried oregano for balanced savory notes.
The combined ingredients are baked in a casserole dish until the cheese on top melts and bubbles, forming a golden crust. The layers of beans, chicken, and rice meld into a hearty, comforting dish that is easy to prepare ahead and reheat.
Once baked, the casserole is garnished with fresh cilantro or parsley and served warm. It pairs well with fresh toppings like sour cream, guacamole, and salsa to add freshness and contrast. This dish accommodates homemade or store-bought enchilada sauce, and offers flexibility to add vegetables or adjust spices.
Storing leftovers in airtight containers in the fridge preserves freshness for several days, and it can be frozen for longer storage. Thaw and reheat thoroughly before serving.
Ingredients
- 2 cups long grain rice uncooked, such as Basmati
- 3 chicken breast cooked and shredded (about 1½ lbs
- 20 ounce Red Enchilada Sauce
- 16 ounce refried beans
- 1 cup cheddar cheese shredded, white
- 11 ounce corn kernel drained (1 can)
- 1 cup Monterey jack cheese shredded
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon cilantro or parsley for garnish, fresh
Instructions
- Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
- Prep the oven: Preheat oven to 350°F.
- Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9x13-inch casserole dish. Top with remainder of cheese.
- Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
- Garnish and serve: Garnish with chopped cilantro and serve warm.
Notes
- Use rotisserie chicken for convenience, shredding both breast and thigh meat.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze the casserole tightly wrapped or in a freeze-safe bag for up to 3 months; thaw overnight before reheating.
- Use white rice varieties only, as brown or wild rice may not yield the best texture in this dish.
- Feel free to add vegetables like bell peppers or mushrooms and adjust spices such as cumin or garlic powder to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 204kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 866mg | 36% |
| Potassium | 167mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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