Description

This Chicken Enchilada Rice Casserole is a flavorful and hearty dish that brings together the best of Mexican cuisine in a single, easy-to-make meal. With layers of shredded chicken, creamy refried beans, fluffy rice, and melted cheese, this casserole is perfect for family dinners, potlucks, or any occasion where you need a comforting, crowd-pleasing dish. It’s easy to customize with your favorite ingredients, and it can be made ahead of time for added convenience.

Ingredients

Scale

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

Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
Prep the oven: Preheat oven to 350°F.
Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.
Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish and serve: Garnish with chopped cilantro and serve warm.

Notes

For best results, avoid stirring the rice while it cooks to prevent it from becoming sticky.
Preheating ensures that the casserole bakes evenly and achieves the right texture.
Ensure that the ingredients are well-mixed to avoid clumps of rice or uneven flavors.
If the top browns too quickly, cover the casserole with foil for the last 10 minutes of baking.
Serve with a dollop of sour cream, sliced avocado, or a squeeze of lime for added flavor.