Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Serves: 12
Enjoy chicken enchilada anytime with this easy recipe. A filling meal with rice that is ready in less than an hour. Hearty, cheesy, and insanely delicious!
INGREDIENTS
3 chicken breasts, cooked and shredded (about 1½ pounds)
16 oz. refried beans
20 oz. red enchilada sauce
1 c. white cheddar, shredded
1 c. Monterey Jack cheese, shredded
11 oz. corn kernel drained (1 can)
2 c. long-grain rice, uncooked, such as Basmati
1 tbsp fresh cilantro or parsley for garnish
¼ tsp salt
¼ tsp black pepper, freshly ground
HOW TO MAKE CHICKEN ENCHILADA RICE CASSEROLE
Step 1: Bring 4 cups of water to a boil in a medium saucepan over medium heat. Then, add the rice and simmer. Put the lid on and cook for about 18 minutes or until the rice is tender and the water has been absorbed. When done, take the pan off the heat and allow the rice to sit for about 5 minutes, covered. Then, fluff the rice using a fork.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken, enchilada sauce, refried beans, corn, and a half each of Monterey Jack and white cheddar cheese in a large bowl. Mix well until blended. Add this to the rice. If needed, season with salt and pepper. Stir well until everything is incorporated.
Step 4: Into a 9 x 13-inch casserole dish, pour the rice mixture and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese has melted and bubbly.
Step 5: Remove from the oven when done and serve the casserole warm, garnished with some chopped cilantro. Enjoy!
Notes:
You can use shredded rotisserie chicken for this recipe to save time.
Feel free to use store-bought sauce for this recipe or homemade Enchilada sauce.
For this recipe, I only suggest using white rice (long or short grain). Brown rice, risotto, or wild rice is not recommended.
Add other vegetables to the casserole like bell peppers, mushrooms, etc. You can also add your favorite spices like cumin, coriander, garlic powder, and others to spice the casserole a bit.
Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days.
In a freezer bag, place the dish, making sure to press out the air. Alternately, you can tightly tent the casserole dish with aluminium foil before storing it in the freezer for up to 3 months. To reheat, thaw the casserole completely and pop it in the oven until heated through.
Nutrition Facts:
Serving: 1servingCalories: 204 kcal (10%) | Carbohydrates: 20g (7%) | Protein: 14g (28%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 36mg (12%) | Sodium: 866mg (38%) | Potassium: 167mg (5%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 536IU (11%) | Vitamin C: 2mg (2%) | Calcium: 156mg (16%) | Iron: 1mg (6%)
Ingredients
- 3 chicken breasts, cooked and shredded (about 1½ pounds)
- 16 oz. refried beans
- 20 oz. red enchilada sauce
- 1 c. white cheddar, shredded
- 1 c. Monterey Jack cheese, shredded
- 11 oz. corn kernel drained (1 can)
- 2 c. long-grain rice, uncooked, such as Basmati
- 1 tbsp fresh cilantro or parsley for garnish
- ¼ tsp salt
- ¼ tsp black pepper, freshly ground
Instructions
HOW TO MAKE CHICKEN ENCHILADA RICE CASSEROLE
Step 1: Bring 4 cups of water to a boil in a medium saucepan over medium heat. Then, add the rice and simmer. Put the lid on and cook for about 18 minutes or until the rice is tender and the water has been absorbed. When done, take the pan off the heat and allow the rice to sit for about 5 minutes, covered. Then, fluff the rice using a fork.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Place the shredded chicken, enchilada sauce, refried beans, corn, and a half each of Monterey Jack and white cheddar cheese in a large bowl. Mix well until blended. Add this to the rice. If needed, season with salt and pepper. Stir well until everything is incorporated.
Step 4: Into a 9 x 13-inch casserole dish, pour the rice mixture and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 30 minutes or until the cheese has melted and bubbly.
Step 5: Remove from the oven when done and serve the casserole warm, garnished with some chopped cilantro. Enjoy!
Notes
You can use shredded rotisserie chicken for this recipe to save time. Feel free to use store-bought sauce for this recipe or homemade Enchilada sauce. For this recipe, I only suggest using white rice (long or short grain). Brown rice, risotto, or wild rice is not recommended. Add other vegetables to the casserole like bell peppers, mushrooms, etc. You can also add your favorite spices like cumin, coriander, garlic powder, and others to spice the casserole a bit. Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. In a freezer bag, place the dish, making sure to press out the air. Alternately, you can tightly tent the casserole dish with aluminium foil before storing it in the freezer for up to 3 months. To reheat, thaw the casserole completely and pop it in the oven until heated through. Nutrition Facts: Serving: 1servingCalories: 204 kcal (10%) | Carbohydrates: 20g (7%) | Protein: 14g (28%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 36mg (12%) | Sodium: 866mg (38%) | Potassium: 167mg (5%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 536IU (11%) | Vitamin C: 2mg (2%) | Calcium: 156mg (16%) | Iron: 1mg (6%)
