Chicken Enchilada Rice Casserole
Looking for an easy family dinner idea? This Chicken Enchilada Rice Casserole is easy to make and is sure to be a favorite! It’s also a basic recipe, so you can easily swap in your favorite veggies instead or add spicier cheese or sauce to give it a kick!
INGREDIENTS
French Toast
- 2 cups long grain rice, uncooked
- 3 chicken breasts, cooked and shredded (about 1½ lbs)
- 20 ounce red enchilada sauce
- 16 ounce refried beans
- 1 cup Dan and Debbie’s Farmhouse cheddar, shredded
- 11 ounce corn kernel, drained (1 can)
- 1 cup Monterey Jack cheese, shredded
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh cilantro or parsley for garnish
DIRECTIONS
- 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
- 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 9x13-inch casserole dish. Top with remainder of cheese.
- Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
- Garnish with chopped cilantro and serve warm.
- Posted by Elizabeth Uthoff
- On March 1, 2024
- 0 Comments
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