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Chicken Enchilada Rice Casserole Recipe


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  • Author: khaoula belabess
  • Total Time: 50 minutes
  • Yield: 8 serving 1x
  • Diet: Gluten Free

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 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