Chicken Enchilada Rice Casserole

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Chicken Enchilada Rice Casserole – all the makings of a chicken enchilada but with rice. It’s simply delicious!

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By now I’m sure you’ve figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which lately is not often. While you can already find many different chicken enchilada recipes here on my blog, in no way does it deter me from coming up with new recipes for chicken enchiladas.

However sometimes my imagination lacks … well, imagination. I mean how many different ways can you roll up a chicken enchilada? But you know the saying I had a dream? I really did have a dream. About chicken enchiladas nonetheless! But not wrapped in a tortilla, but a rice casserole type of dish, with all the ooey gooey flavors of the enchilada.

So the next day after my big dream, off to the kitchen I went and started my enchilada adventure. I prefer to use Basmati rice, I simply love the flavor of it, so I decided to cook 2 cups of rice. Normally I only cook 1 cup of rice, so I don’t think I was expecting 2 cups of dry rice to give me so much cooked rice. But it’s all good, this is a good recipe, one that I don’t mind taking for lunch every single day of the week.

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Of course you cannot have chicken enchilada without the actual chicken. I used 3 chicken breasts here, but feel to free to use any part of the chicken you prefer, and shred it. After you took out your frustrations on that chicken and shredded it, smother it in some enchilada sauce. Now I buy my sauce, but if you prefer to make your own, feel free.

Because most chicken enchiladas will have refried beans, I was really on the fence about this ingredient. I just really didn’t know if it was going to make the rice all mushy and gross, but I also really wanted the flavor of some refried beans. So I went with it, I mixed in some refried beans and I did not look back.

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Of course one also needs lots of cheese with an enchilada, otherwise it’s no enchilada! I decided to use a white cheddar and Monterey Jack cheese. I used a cup of each which I mixed together, then threw in a cup in the rice mixture and left a cup for the top of the casserole.

As you can see I also topped the casserole with some corn kernels, cause they’re so purrty, and I love corn!

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After you bake this baby, I dare you to wait until it cools off a bit before you dig in. It smells good, it’s got all the flavors of a chicken enchilada and it’s a gorgeous casserole. Not to mention I just made enough to feed the entire neighbourhood (yes I’m Canadian and that’s how we spell neighbourhood).

Now all you need for this yummy meal is a good cold pitcher of a Sangria!

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4.9 from 28 reviews
Chicken Enchilada Rice Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 cooked chicken breasts, shredded
  • 2 cups dry Basmati rice
  • 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
  • 1 can (16 oz) refried beans (I used Old El Paso)
  • 1 cup white cheddar, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 can (11 oz) corn kernel
  • cilantro for garnish
  • salt and ground black pepper to taste
Instructions
  1. Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter.
  2. Preheat oven to 350 F degrees.
  3. Mix the 2 cheeses together.
  4. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
  5. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
  6. Garnish with chopped cilantro and serve warm.
Nutrition Information
Calories: 431 Fat: 11.0g Saturated fat: 5.0g Trans fat: 0.0g Carbohydrates: 66.6g Sugar: 1.3g Sodium: 282mg Fiber: 15.5g Protein: 25.3g Cholesterol: 54mg

For another delicious Chicken Enchilada Rice dish try this One Pot Chicken and Sausage Rice Enchilada

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If you like this enchilada rice casserole, you might want to try a more traditional and simple 4 ingredient Chicken Enchilada Casserole:

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Or give this yummy white chicken enchiladas a try!

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How about a slightly healthier version? Chicken Enchilada Quinoa Bake!

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Comments

  1. Amy says

    Hi I’m making the chicken enchilada rice casserole right now … Smelling wonderful. What’s the best way to reheat it? I’m making for someone’s birthday and need to tell them… Thanks

    • says

      It’s probably going to taste best if you reheat it in the oven for a few minutes until warm, but microwave works as well. :)

  2. Brandy Cole-Lea says

    This is the bomb.com
    Even my 3 picky minions and hubby went bonkers over it! I followed the recipe exactly with the exception that I used brown rice. Anyhow next time I think I will add in some diced green bell peppers and a can of drained black beans just to add some additional color and bulk it up even more. This makes a TON and we’ll have plenty for leftovers tomorrow!

  3. Rita Beatty says

    I went and bout the ingredients for this today. I’m going to try it with beef. I hope it comes out correctly with me changing it up a bit!!

  4. Danielle says

    Just wondering about what size pan would be best for this. I may need to double it but is it 8×8 ….9×9…. 9×13.. I dont have an actual casserole dish.

  5. Jan daft says

    Can you freeze this? Looks like my college boy would love it. I frequently freeze casseroles for him to use at his apartment.

  6. Lisa says

    Found this recipe on Pinterest and made it yesterday with only 2 minor variations: I used long grain white rice and chopped the chicken instead of shredding. Between my husband, me, our grown son and his fiancée, we demolished this casserole! Delicious! And it made enough to put away for hubby to take to work for dinner! Thanks so much for the yummy recipe!

  7. Tracey says

    Thinking of using black beans because my kids like them, but do the refried beans give it more flavor and help to keep it all together? Have you ever tried it?

    • says

      I haven’t tried it with black beans, but I think it should be fine. But you’re right about the refried beans it keeps it together better.

  8. Brenda says

    Quite spicy but very nice. I boiled the chicken with some chicken stock powder and chilli powder to give it some flavour. Used 2 jars enchilada sauce. Also added some grated carrot, finely chopped celery and red capsicum. It made HEAPS! 2 casserole dishes! Also used a large can of corn. We all loved this. Will definitely make this again. Thanks!

  9. Donna says

    Hi Jo,

    I’m new to your blog & love it all ready. I saw your amazing recipe on a Pinterest board and knew I had to try it! I made it for dinner last night and it was a hit! My husband and daughter took it too work with them today. But jazzed it up a bit. They put the Chicken Enchilada on a soft tortilla with sour cream and picante sauce. They both called me today and told me how wonderful it was! My daughter Brittany messaged me about twenty minutes ago from work and said her co-worker wanted the recipe. I happily shared your link :). I can’t wait to try more of your amazing recipes!

  10. Shelly says

    This recipe was delicious! I’ve never had Basmati rice before. I’m hooked, it’s so good! I added some garlic powder and about 1/2 cup of chunky salsa to the mixture. Served it with dollops of sour cream and guacamole. I can’t wait to have the leftovers! Thanks for sharing.

  11. Anna says

    I’m from Brazil so I’m having a hard time finding these kind of cheeses. Do you know what other cheeses i can use to substitute those? Can i use regular cheddar?

  12. says

    I tried making this dish tonight, I was in the mood for some comfort food, and that’s what I got! I enjoyed it.
    I did somethings a bit different-I made my own enchilda sauce, which is pretty easy, just extra dishes! I omitted refried beans in lieu of a canned of small red beans, rinsed. I also sauteed some onions, red and green pepper, jalenpeno, and garlic and even some kale and threw it in with the chicken mixture.
    Loved the cheesy corn on top (I used frozen)-I ended up giving it a bit of broil-the bits of browned corn were divine.
    I would maybe even try making this with brown rice next time. I know, I know-healthy! We served with a fresh slaw of red cabbage, red onion, cilantro, fresh lime juice and olive oil.

  13. Magdalena says

    I made this dish a few times and it has been a huge hit every time! Everyone just loves it. It tastes delicious and it’s so easy to make. I froze it too and it was great once heated up.

    I love your site!

  14. Michelle says

    I rarely comment on recipes before I try them, unless I have a question about an ingredient or method.

    But this recipe just looks too good to not comment on even before I make it.

    Guess what will be for dinner at my house tomorrow?

  15. Tami says

    Made this recipe last night and we all had seconds. It is very filling with the beans but we still went back for more. I used a very flavorful roasted chile taco sauce instead of enchilada sauce and a little green chile enchilada sauce. That gave it a ton of flavor. I was suspicious about the corn and cheese together but the corn added a nice sweetness. I just discovered this blog on Pinterest but plan to make of your recipes. Yum!

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