Chicken Enchilada Rice Casserole – Indulge in the savory delight of our Chicken Enchilada Rice Casserole, a dish that combines the richness of enchilada flavors with the comfort of fluffy rice and tender chicken. This recipe is a true crowd-pleaser, perfect for satisfying hungry appetites and bringing smiles to your loved ones’ faces. With its mouthwatering combination of ingredients and simple preparation, it’s a must-try dish that will quickly become a family favorite.
Picture this: it’s a cozy evening, and the aroma of our Chicken Enchilada Rice Casserole fills the air. As I take the piping-hot dish out of the oven, my husband’s eyes light up with excitement. This recipe has become a staple in our household, bringing us together around the dinner table. The first time I made it, my little family couldn’t get enough of the flavors, and it has since become a beloved tradition. It’s not just a meal; it’s a moment of joy and connection that we share, savoring each delicious bite.
Why This Chicken Enchilada Rice Casserole?
- A Fusion of Flavors: This casserole combines the bold and zesty notes of enchilada sauce with the creaminess of refried beans, the sweetness of corn, and the richness of shredded chicken. It’s a flavor explosion that will leave your taste buds craving for more.
- Comforting and Filling: The combination of fluffy rice and protein-packed chicken creates a satisfying meal that will keep you full and satisfied. It’s the ultimate comfort food for those cozy nights at home.
- Easy and Convenient: With simple ingredients and straightforward instructions, this recipe is a breeze to prepare. It’s perfect for busy weeknights when you want to whip up a delicious dinner without spending hours in the kitchen.
- Versatile and Customizable: Feel free to add your own twist to the recipe by incorporating additional ingredients like bell peppers, jalapeños, or black beans. It’s a versatile dish that can adapt to your preferences and dietary needs.
Ingredients:
- 400 grams (2 cups) long-grain rice (uncooked, such as Basmati)
- 680 grams (1.5 lbs.) chicken breasts (cooked and shredded)
- 567 grams (20 ounces) red enchilada sauce
- 454 grams (16 ounces) refried beans
- 113 grams (1 cup) white cheddar cheese (shredded)
- 312 grams (11 ounces) corn kernels (drained, approximately 1 can)
- 113 grams (1 cup) Monterey Jack cheese (shredded)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro (or parsley, for garnish)
Directions:
Cook the rice: In a medium saucepan over medium heat, bring 946 ml (4 cups) of water to a boil. Add the rice, then reduce the heat to simmer. Cover the pot and cook for approximately 18 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
Preheat the oven: Set your oven to 175°C (350°F) to preheat.
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 cooked rice and season with salt and pepper if desired. Mix well to ensure all ingredients are evenly distributed.
Assemble the casserole: Pour the rice mixture into a 9×13-inch casserole dish. Spread it out evenly. Top the casserole with the remainder of the shredded cheese, creating a tempting layer of melty goodness.
Bake: Transfer the casserole dish to the preheated oven and bake for approximately 20 to 30 minutes, or until the cheese is fully melted and bubbly, and the casserole is heated through.
Garnish and serve: Once the casserole is done baking, remove it from the oven and sprinkle the top with freshly chopped cilantro or parsley for a burst of vibrant flavor. Serve the Chicken Enchilada Rice Casserole while it’s still warm, and enjoy the hearty goodness with your loved ones.
Notes:
- Feel free to customize this recipe by adding your favorite ingredients such as diced bell peppers, jalapeños, or black beans. Get creative and make it your own!
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for a quick and delicious meal.
- This recipe can easily be doubled or halved to accommodate your needs.
- For an extra kick of heat, consider adding some sliced jalapeños or a sprinkle of cayenne pepper.
In conclusion, our Chicken Enchilada Rice Casserole is a true culinary gem that brings together the vibrant flavors of enchiladas, the comforting texture of rice, and the deliciousness of tender shredded chicken. With its enticing aroma, cheesy goodness, and satisfying combination of ingredients, this dish is sure to become a family favorite.
Whether you’re hosting a gathering, craving a hearty meal, or simply looking to add some excitement to your dinner routine, this casserole has it all. Its simplicity in preparation, versatility for customization, and the joy it brings to every bite make it a winning recipe.
So, gather your loved ones around the table, and let this Chicken Enchilada Rice Casserole be the centerpiece of a memorable mealtime experience. Create your own stories and traditions as you savor the delightful flavors and share the love that goes into every mouthwatering spoonful.
FAQ
Can I use pre-cooked rice for this recipe?
Yes, you can use pre-cooked rice to save time. Simply measure out 2 cups of cooked rice and proceed with the recipe as directed.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses based on your preferences. Pepper Jack, Colby Jack, or a blend of Mexican cheeses would work well in this casserole.
Can I make this recipe ahead of time?
Yes! You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just remember to increase the baking time slightly to ensure it heats through.
Can I freeze the leftovers?
Certainly! Let the casserole cool completely, then tightly wrap it with plastic wrap and foil before placing it in the freezer. It can be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
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Chicken Enchilada Rice Casserole
Ingredients
- 400 grams 2 cups long-grain rice (uncooked, such as Basmati)
- 680 grams 1.5 lbs. chicken breasts (cooked and shredded)
- 567 grams 20 ounces red enchilada sauce
- 454 grams 16 ounces refried beans
- 113 grams 1 cup white cheddar cheese (shredded)
- 312 grams 11 ounces corn kernels (drained, approximately 1 can)
- 113 grams 1 cup Monterey Jack cheese (shredded)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro or parsley, for garnish
Instructions
- Cook the rice: In a medium saucepan over medium heat, bring 946 ml (4 cups) of water to a boil. Add the rice, then reduce the heat to simmer. Cover the pot and cook for approximately 18 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Preheat the oven: Set your oven to 175°C (350°F) to preheat.
- 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 cooked rice and season with salt and pepper if desired. Mix well to ensure all ingredients are evenly distributed.
- Assemble the casserole: Pour the rice mixture into a 9x13-inch casserole dish. Spread it out evenly. Top the casserole with the remainder of the shredded cheese, creating a tempting layer of melty goodness.
- Bake: Transfer the casserole dish to the preheated oven and bake for approximately 20 to 30 minutes, or until the cheese is fully melted and bubbly, and the casserole is heated through.
- Garnish and serve: Once the casserole is done baking, remove it from the oven and sprinkle the top with freshly chopped cilantro or parsley for a burst of vibrant flavor. Serve the Chicken Enchilada Rice Casserole while it's still warm, and enjoy the hearty goodness with your loved ones.
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