Description
A hearty and cheesy casserole that combines shredded chicken, rice, and zesty enchilada sauce, topped with melted cheese. Perfect for family dinners and potlucks!
Ingredients
Scale
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked and shredded chicken breasts (about 1½ lbs)
- 20 oz red enchilada sauce
- 16 oz refried beans
- 1 cup shredded white cheddar cheese
- 11 oz can corn kernels, drained
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro (or parsley for garnish)
Instructions
- Cook the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add rice, bring to a simmer, cover, and cook for about 18 minutes until tender. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- Preheat the Oven: Preheat oven to 350°F (175°C).
- Combine Ingredients: In a large bowl, mix together shredded chicken, enchilada sauce, refried beans, corn, and half of the cheeses. Add cooked rice, season with salt and pepper, and mix well.
- Assemble the Casserole: Pour the mixture into a 9×13-inch casserole dish, spreading evenly. Top with the remaining cheese.
- Bake: Bake for 20-30 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with chopped cilantro, and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Store-bought enchilada sauce works well.
- Add vegetables like bell peppers or mushrooms for extra flavor.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg