Are you in the mood for a delicious and satisfying meal that’s full of flavor? Look no further than this chicken enchilada rice casserole! Packed with tender chicken, spicy enchilada sauce, and hearty brown rice, this dish is sure to become a new family favorite. Perfect for busy weeknights or cozy weekends at home, it’s easy to make and always a crowd-pleaser. So grab your apron and get ready to whip up something truly amazing – this chicken enchilada rice casserole is waiting for you!
This dish is packed with flavor and is so easy to make! It’s the perfect weeknight meal that the whole family will love. Plus, it’s a great way to use up leftover rice.
There are a few reasons why this recipe is worth trying. For one, it’s an easy way to get all the flavors of enchiladas in one dish. It’s also a great way to use up leftover rice. Finally, it’s a hearty dish that will leave you feeling satisfied.
Tips:
1. Preheat your oven to the correct temperature before you begin assembling your casserole. This will help ensure that your casserole cooks evenly and doesn’t end up under or overcooked.
2. When adding the chicken to the enchilada rice casserole, be sure to shred it or cut it into small pieces so that it cooks evenly and is easy to eat.
3. If you want a bit of a crunch in your casserole, feel free to add some chopped up onions or peppers into the mix before baking.
4. Don’t forget to top your casserole with some shredded cheese before popping it in the oven! This will give the dish an extra cheesy flavor that everyone is sure to love.
5. Let your casserole cool for a few minutes before serving, as this will help prevent anyone from burning their mouth on the hot food. Enjoy!
Conclusion & Recipe:
After trying this dish, it’s easy to see why it’s a family favorite! The enchilada sauce and rice come together perfectly, and the chicken is cooked to perfection. This casserole is sure to please everyone at your next family gathering.
Chicken Enchilada Rice Casserole
Ingredients
- 2 cups long grain rice uncooked such as Basmati
- 3 chicken breasts cooked and shredded about 1½ lbs
- 20 ounce red enchilada sauce
- 16 ounce refried beans
- 1 cup white cheddar shredded
- 11 ounce corn kernel drained 1 can
- 1 cup Monterey Jack cheese shredded
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon fresh cilantro or parsley for garnish
Instructions
- Bring 4 cups of water and cook the rice. Add the rice. Bring to a boil, then cover the pot. Cook for 18 minutes or until the rice is tender. Let it cool on the stove for five minutes, then cover and let it rest. Fluff with a fork.
- Prepare the oven: Heat oven to 350°F.
- Mix everything together. In a large bowl, combine the shredded chicken, the enchilada, refried beans and corn with half of the Monterey Jack cheese and white cheddar cheese. Mix the rice with the enchilada sauce, corn, refried beans, corn, half of Monterey Jack cheese, and salt to taste. Pour rice mixture into a 9x13-inch casserole dish. Add the remaining cheese.
- Bake Transfer the casserole dish into the oven. Bake for 20-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped cilantro, and serve warm.