Chicken enchilada with rice might sound like an unusual combination, but this recipe is absolutely delicious. It’s simply a knockout dish that will quickly become your family’s new favorite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
2 cups uncooked long grain rice, such as Basmati
Three chicken breasts cooked and shredded (approximately 1 1/2 lbs).
Red enchilada sauce 20 oz
16 oz. refried beans
1 cup white cheddar shredded
11 ounce corn kernels drained (1 can).
1 cup Monterey Jack cheese shredded
1/4 teaspoon salt
Freshly ground 1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro or parsley as garnish
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, and half of Monterey Jack cheese. Season the mixture with salt and pepper as needed. Pour rice mixture into a 9×13-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.