Description

This Chicken Enchilada Rice Casserole is a hearty and flavorful dish combining tender shredded chicken, zesty red enchilada sauce, creamy refried beans, and cooked rice, all baked to perfection with melted cheddar and Monterey Jack cheeses. Ideal for a comforting family dinner, this casserole balances Mexican-inspired flavors with wholesome ingredients for a satisfying meal.

Ingredients

Main Ingredients

2 cups uncooked long-grain rice (such as Basmati)
3 cooked and shredded chicken breasts (about 1½ lbs)
20 oz red enchilada sauce
16 oz refried beans
1 cup shredded white cheddar cheese
11 oz can corn kernels, drained
1 cup shredded Monterey Jack cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro (or parsley for garnish)

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Instructions

Cook Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the 2 cups of uncooked rice, reduce heat to a simmer, cover the pan, and cook for about 18 minutes until the rice is tender. Remove from heat, let it sit covered for 5 minutes, then fluff it gently with a fork.
Preheat Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the casserole.
Mix Ingredients: In a large mixing bowl, combine the shredded chicken, red enchilada sauce, refried beans, drained corn kernels, and half of the shredded cheeses (cheddar and Monterey Jack). Add the cooked rice, then season the mixture with salt and freshly ground black pepper. Stir until all ingredients are evenly incorporated.
Assemble Casserole: Transfer the mixture to a 9×13-inch casserole dish, spreading it out in an even layer. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Garnish and Serve: Carefully remove the casserole from the oven, garnish with the chopped fresh cilantro or parsley, and serve the dish warm for a delicious, comforting meal.

Notes

Make sure the chicken is fully cooked and shredded before mixing to ensure even texture and flavor.
You can substitute the red enchilada sauce with green enchilada sauce for a different flavor profile.
For added spice, consider adding chopped jalapeños or a pinch of cayenne pepper to the mixture.
This casserole can be made ahead of time and refrigerated; bake just before serving, adding a few extra minutes to baking time if baking from cold.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.