Description
Chicken enchilada rice casserole brings Mexican-inspired comfort directly to your dinner table. Hearty layers of shredded chicken, zesty enchilada sauce, fluffy rice, and melted cheese create a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 3 chicken breasts (cooked and shredded, about 1½ lbs or 680 grams)
Base Ingredients:
- 2 cups long grain rice (uncooked, such as Basmati)
- 20 ounces (567 grams) red enchilada sauce
- 16 ounces (454 grams) refried beans
- 11 ounces (312 grams) corn kernels, drained (1 can)
Cheese and Seasonings:
- 1 cup white cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro (or parsley, for garnish)
Instructions
- Prepare fluffy rice by bringing water to a rolling boil in a medium saucepan over medium heat.
- Gently add rice, reducing temperature to a gentle simmer, then cover and cook until grains become tender and liquid absorbs completely, approximately 18 minutes.
- Remove rice from heat, allowing it to rest covered for 5 minutes, then delicately separate grains using a fork.
- Warm the oven to 350°F, creating an ideal environment for baking the casserole.
- In a spacious mixing bowl, combine tender shredded chicken with zesty enchilada sauce, creamy refried beans, sweet corn kernels, and half of the shredded Monterey Jack and white cheddar cheeses.
- Fold the perfectly cooked rice into the mixture, adjusting seasoning with salt and pepper to enhance flavors.
- Transfer the vibrant mixture into a 9×13-inch casserole dish, spreading it evenly to ensure consistent texture.
- Sprinkle the remaining cheese across the top, creating a golden, melty surface.
- Slide the casserole into the preheated oven, allowing it to bake until the cheese transforms into a bubbly, slightly crisp layer, roughly 20-30 minutes.
- Carefully remove the casserole from the oven and crown it with freshly chopped cilantro for a burst of herbal freshness.
- Serve immediately while the dish remains piping hot and the cheese remains gloriously melted.
Notes
- Prep ahead by cooking rice and shredding chicken in advance to reduce total cooking time.
- Customize the heat level by selecting mild or spicy enchilada sauce based on family preferences.
- Maximize flavor by using freshly shredded cheese instead of pre-packaged shredded cheese.
- Transform leftovers into lunch-friendly portions by storing in sealed containers for up to 3 days.
- Add extra nutrition by mixing in black beans or diced bell peppers for more color and texture.
- Enhance presentation by garnishing with sliced jalapeños, sour cream, or additional cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 496
- Sugar: 4 g
- Sodium: 864 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 75 mg