Description
Hearty chicken enchilada rice casserole brings Mexican comfort straight to dinner tables with zesty layers of melted cheese and tender chicken. Simmering spices and creamy sauce create a mouthwatering meal that satisfies hunger and delights senses in one delicious scoop.
Ingredients
Scale
Main Ingredients:
- 3 chicken breasts (cooked and shredded (about 1.12 lbs))
- 2 cups long grain rice (uncooked, such as Basmati)
- 20 ounces (567 grams) red enchilada sauce
- 16 ounces (454 grams) refried beans
Cheese and Corn:
- 1 cup white cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 11 ounces (312 grams) corn kernels (drained, 1 can)
Seasonings and Garnish:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 1 tablespoon fresh cilantro (or parsley for garnish)
Instructions
- Prepare fluffy rice by boiling water in a medium saucepan, then gently add rice. Reduce heat, cover, and simmer until liquid absorbs and grains become tender, approximately 18 minutes. Allow rice to rest, covered, for 5 minutes before fluffing with a fork.
- Heat oven to 350°F, creating an ideal baking environment for the casserole.
- Combine shredded chicken with enchilada sauce, creating a vibrant and flavorful base. Incorporate refried beans and corn, ensuring even distribution of ingredients.
- Blend half of the Monterey Jack and white cheddar cheese into the mixture, adding richness and creamy texture. Fold in the prepared rice, seasoning with salt and pepper to enhance overall taste.
- Transfer the complete mixture to a 9×13-inch casserole dish, spreading evenly to ensure consistent cooking.
- Sprinkle remaining cheese across the top, creating a golden, melty surface that will become crisp and bubbling during baking.
- Slide the casserole into the preheated oven, allowing it to bake for 20-30 minutes until cheese transforms into a luxurious, molten blanket.
- Remove from oven and garnish with freshly chopped cilantro, adding a bright, herbaceous finish to the dish.
- Serve immediately while hot, enjoying the harmonious blend of textures and flavors.
Notes
- Customize rice texture by using long-grain white rice or brown rice for different nutritional profiles and cooking times.
- Swap chicken with black beans or tofu for a vegetarian version that maintains protein content and hearty flavor.
- Control spice levels by selecting mild or hot enchilada sauce, allowing personalization for different heat tolerances.
- Prep ingredients ahead of time to streamline assembly and reduce overall cooking stress, making this a perfect weeknight meal solution.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 569
- Sugar: 3 g
- Sodium: 910 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 75 mg