Description
This Chicken Enchilada Rice Casserole is everything you love about enchiladas—tender chicken, cheesy goodness, bold spices, and hearty beans—all baked into one comforting and satisfying casserole. It’s a quick, crowd-pleasing dinner with minimal prep and maximum flavor!
Ingredients
2 cups long grain white rice such as Basmati or Jasmine
3 cooked chicken breasts, shredded (about 1½ pounds or use rotisserie)
20 ounces red enchilada sauce, homemade or store-bought
16 ounces refried beans
1 cup shredded white cheddar cheese
1 cup shredded Monterey Jack cheese
11 ounces canned corn kernels, drained or frozen and thawed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro or parsley for garnish
Instructions
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In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and water is absorbed. Let sit for 5 minutes, then fluff with a fork.
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Preheat the oven to 350°F (175°C).
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In a large mixing bowl, combine the shredded chicken, enchilada sauce, refried beans, corn, and half of both cheeses. Add the cooked rice and season with salt and pepper. Mix well until fully combined.
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Pour the mixture into a greased 9×13-inch casserole dish and spread evenly. Sprinkle the remaining cheese over the top.
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Bake for 20 to 30 minutes, or until the cheese is fully melted and the casserole is bubbling around the edges.
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Garnish with chopped fresh cilantro or parsley and serve warm.
Notes
Use pre-cooked rotisserie chicken to save time. You can swap red enchilada sauce for green if preferred. This dish can be assembled ahead of time and refrigerated—just bake when ready to serve. Leftovers reheat beautifully and make a great meal prep option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-Inspired