Chicken Enchilada Rice Casserole
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.
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.