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Chicken Enchilada Rice Casserole

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Chicken Enchilada Rice Casserole is a cheesy, hearty, one-pan meal that combines tender shredded chicken, fluffy rice, refried beans, corn, and enchilada sauce for a flavorful and comforting dinner perfect for feeding a crowd or prepping ahead.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Ingredients

  • 2 cups long-grain rice (uncooked, such as Basmati)
  • 3 cooked chicken breasts (shredded, about 1½ lbs)
  • 20 ounces red enchilada sauce
  • 16 ounces refried beans
  • 11 ounces corn kernels, drained (1 can)
  • 1 cup white cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce to a simmer, cover, and cook for about 18 minutes, or until water is absorbed and rice is tender. Let sit covered for 5 minutes, then fluff with a fork.
  2. Preheat oven to 350°F (175°C).
  3. In a large bowl, mix shredded chicken, enchilada sauce, refried beans, corn, half of the cheddar and Monterey Jack cheese, and the cooked rice. Season with salt and pepper.
  4. Transfer mixture to a 9×13-inch casserole dish and spread evenly. Top with remaining cheese.
  5. Bake for 20–30 minutes, or until cheese is melted and bubbling.
  6. Remove from oven, garnish with chopped cilantro or parsley, and serve warm.

Notes

  • Use rotisserie chicken to save time on prep.
  • For extra veggies, add chopped bell peppers or mushrooms to the mixture.
  • To make it spicier, use hot enchilada sauce or add jalapeños.
  • Can be assembled ahead and baked when ready to serve.
  • Leftovers reheat well and taste even better the next day.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-enchilada-rice-casserole/