Chicken Enchilada Rice Casserole
This casserole is a flavorful and comforting dish that combines tender shredded chicken, zesty enchilada sauce, and fluffy rice, all topped with melted cheese. This easy-to-make casserole is perfect for feeding a crowd or preparing a hearty family meal.
Servings 12 servings
Calories 312kcal
Ingredients
- 2 cups long grain rice uncooked
- 3 cups chicken cooked and shredded (about 1½ lbs)
- 20 oz can red enchilada sauce
- 16 oz can refried beans
- 11 oz can corn kernel drained
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp fresh cilantro chopped
Instructions
- In a medium saucepan, 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. Allow to sit covered for 5 minutes then fluff with a fork.
- Preheat oven to 350°F.
- In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.
- Bake at 350 degrees for about 20 to 30 minutes or until cheese melts and is bubbly. Garnish with chopped cilantro and serve warm. Serves 12.
Nutrition
Serving: 1 serving | Calories: 312kcal | Carbohydrates: 37g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 914mg | Potassium: 294mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg