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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4.8 from 29 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. Caitlin says

    Made my own version of this tonight using this as the base recipe! Baked a little over a pound of chicken in taco seasoning salsa and cream of chicken then shredded the chicken in the sauce. Added the cooked rice, mexican cheeses, corn, half can of enchilada sauce, and omitted the beans. Sprinkled cheese scallions and small amount of corn on top and baked! Turned out so good! Thanks for the recipe!

  2. Katherine says

    So damn good!

    As an American living in London, I had to swap in Mexicana brand cheddar (with little pieces of pepper for a kick) for Monterey Jack. Also made guacamole with nacho chips for something healthy-ish and crunchy on the side.

    Eating it right now as a reheated work lunch, and I’m the envy of my co-workers!

  3. Launa says

    i just made your recipe. I didn’t have chicken so I used ground beef. It was still absolutely delicious. My family loved it!

  4. Michael says

    I have made the casserole twice, use homemade enchilada sauce and it is great.Thanks for sharing a great casserole dish to ole cook..

  5. Tereza says

    I tried chicken enchilada rice casserole months ago and since than I made it so many times. It is delicious. I tried enchiladas before and didnt like it, but the rice casserole is so good. I love tomatoes so I add them and it is the bomb.

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