Chicken Enchilada Rice Casserole

chicken enchilada rice casserole

Weekend planning complete! I’m a huge fan of enchiladas; it’s the first thing I look for on the menu of a Mexican restaurant, (okay, second thing- after margaritas). I love the idea of pairing the bold and cheesy flavors of an enchilada with a comforting rice casserole. As long as you’re willing to heat up some chicken and rice, the rest of this recipe comes together in about 5 minutes- an all mixes in 1 bowl!

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Cheesy, spicy, chicken and rice casserole filled with enchilada sauce, red pepper, refried beans, corn, and chives. Did I mention this is topped with a thick layer of Mexican cheese? It’s modeling an enchilada, after all.

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Gather your ingredients. Feel free to omit (or add!) any veggies you’d like.

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Start by baking up some chicken in a 350 degree oven for 30-35 minutes, or until the juices run clear and the chicken is cooked through. Remove the chicken from the oven, but keep the temperature at 350. Let the chicken cool in the pan for about 10 minutes before shredding. The easiest way I have found to shred chicken is in an electric mixing bowl fitted with the paddle attachment. It takes about 30 seconds; super simple. Otherwise, 2 forks will do the trick.

Meanwhile, cook up some Basmati rice. Go ahead and follow the package directions. I used 4 cups of water and 1 tablespoon of butter in my rice cooker. If you want to do this step a day ahead of time, go for it. The rice will reheat in the oven anyway.

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Transfer the shredded chicken to a large mixing bowl. Add in the 2 cans of enchilada sauce, refried beans, and half or the cheese. Stir until everything is combined.

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Ad in the rice, seasonings, chopped green onion, and red bell pepper. Mix well. Give it a quick taste test. If you prefer more spice, add in another tablespoon of chili powder.

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Spoon the mixture into a large casserole dish lightly sprayed with non stick spray. Flatten it out a bit on top.

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Add a cup of frozen corn on top, then cover with the remaining cheese. I think adding another 1/2 cup of corn into the chicken and rice mixture sounds amazing if you like corn as much as I do.

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Bake for 35-40 minutes, until cheese is melted and bubbly.

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Garnish with some freshly chopped cilantro before slicing and serving.

Recipe adapted from Jo Cooks.

Chicken Enchilada Rice Casserole
All the makings of a cheesy chicken enchilada in a rice casserole form.
Servings
12 people
Servings
12 people
Chicken Enchilada Rice Casserole
All the makings of a cheesy chicken enchilada in a rice casserole form.
Servings
12 people
Servings
12 people
Ingredients
  • 3 chicken breasts boneless, skinless
  • 2 cups dry Basmati rice
  • 4 cups water
  • 1 tbsp butter
  • 2 10 ounce cans enchilada sauce
  • 1 can refried beans
  • 2 cups Mexican blend shredded cheese
  • 1 red bell pepper diced
  • 4 green onions chopped
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1 cup frozen corn
  • cilantro for garnish, optional
Instructions
  1. Preheat oven to 350. Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through. Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.
  2. Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.
  3. Keep oven preheated at 350. In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.
  4. Add in the rice, seasonings, red pepper, and green onions. Mix well.
  5. Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.
  6. Bake for 35-40 minutes, or until cheese is melted and bubbly. Garnish with cilantro and serve warm.

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