Chicken Enchilada Rice Casserole
Ingredients:
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2 cups long grain rice (uncooked, such as Basmati)
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3 chicken breasts (cooked and shredded (about 1½ lbs))
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20 ounce red enchilada sauce
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16 ounce refried beans
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1 cup white cheddar (shredded)
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11 ounce corn kernel (drained (1 can))
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1 cup Monterey Jack cheese (shredded)
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¼ teaspoon salt
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¼ teaspoon black pepper (freshly ground)
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1 tablespoon fresh cilantro (or parsley for garnish)
Instructions:
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Cook rice: Boil 4 cups water, add rice, cover, and simmer about 18 minutes until tender. Let sit 5 minutes, then fluff.
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Preheat oven: 350°F.
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Mix: In a large bowl, combine shredded chicken, enchilada sauce, refried beans, corn, half the cheese, and cooked rice. Season with salt and pepper.
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Assemble: Spread mixture in a 9×13-inch dish, top with remaining cheese.
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Bake: 20–30 minutes until cheese is melted and bubbly.
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Garnish: Add cilantro and serve warm.
This cheesy Chicken Enchilada Rice Casserole is a cozy, flavor-packed twist on classic enchiladas; easy to make, super filling, and perfect for busy nights!
Fun Fact: Monterey Jack cheese originated in California in the 1800s and was popularized by businessman David Jacks, now it’s one of the best melty cheeses for creamy casseroles!
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