Description
This Chicken Enchilada Rice Casserole combines tender shredded chicken, flavorful enchilada sauce, creamy refried beans, and a cheesy rice base to create a comforting and hearty Mexican-inspired baked dish. Perfect for feeding a crowd, it’s easy to prepare and bakes until bubbly and golden with a fresh cilantro garnish to finish.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked chicken breasts, shredded (about 1 ½ lbs)
- 20 ounces red enchilada sauce
- 1 (16-ounce) can refried beans
- 1 (11-ounce) can corn kernels, drained
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cheeses
- 1 cup shredded white cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
Garnish
- 1 tablespoon fresh cilantro or parsley, chopped
Instructions
- Cook the rice: Prepare the long-grain rice according to the package instructions. Once cooked, set it aside to cool slightly.
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you assemble the casserole.
- Mix the filling: In a large mixing bowl, combine the shredded cooked chicken, red enchilada sauce, refried beans, drained corn kernels, ½ cup of shredded white cheddar cheese, and ½ cup of shredded Monterey Jack cheese. Add the cooked rice and season with salt and freshly ground black pepper as desired. Stir everything thoroughly until fully combined.
- Assemble the casserole: Grease a 9×13 inch baking dish well. Pour the chicken and rice mixture evenly into the dish, spreading it out. Sprinkle the remaining ½ cup of white cheddar and ½ cup of Monterey Jack cheeses evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes. Bake until the cheese on top is fully melted, hot, and bubbly.
- Garnish and serve: Remove the casserole from the oven and sprinkle with the fresh chopped cilantro or parsley. Serve warm and enjoy.
Notes
- The chicken can be rotisserie or freshly cooked and shredded; leftover chicken works great.
- For a spicier dish, add diced jalapeños or a dash of chili powder to the mixture.
- You can substitute refried beans with black beans for a slightly different texture and flavor.
- Rice can be swapped for brown rice but expect a longer cooking time.
- Ensure the casserole dish is properly greased to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
