Chicken Enchilada Casserole (Print-Friendly Version)
Delicious casserole with chicken, rice, beans, and enchilada sauce that's perfect for weeknight meals.
# Ingredients You'll Need:
→ Main Ingredients
01 -
680 g cooked, shredded chicken breast
02 -
310 g drained canned corn kernels
03 -
450 g refried beans
04 -
400 g uncooked long grain white rice (like Basmati)
05 -
110 g shredded Monterey Jack cheese
06 -
570 ml red enchilada sauce
07 -
110 g shredded white cheddar cheese
08 -
0.25 teaspoon coarse salt
09 -
0.25 teaspoon freshly ground black pepper
10 -
1 tablespoon chopped fresh cilantro (or parsley for serving)
# How to Make It:
01 -
Take the dish out of the oven, add chopped cilantro or parsley on top, and dig in while it’s warm.
02 -
In a medium saucepan, heat 950 ml of water until it boils. Stir in the rice, lower the heat to let it simmer, cover, and let it cook for about 18 minutes until the rice is soft and has absorbed the water. After cooking, take it off the heat and let it sit for 5 minutes with the lid on, then fluff it with a fork.
03 -
Put the assembled dish into the oven you preheated and bake for 20 to 30 minutes until the cheese is melted and bubbling on top.
04 -
In a big mixing bowl, mix together the shredded chicken, refried beans, enchilada sauce, drained corn, and half of both types of cheese. Toss in the cooked rice, sprinkle with salt and black pepper, then stir everything well.
05 -
Fire up your oven to 175°C.
06 -
Spoon the rice mixture into a 33 x 23 cm (9×13-inch) casserole dish and spread it out evenly. Top it off with the rest of the Monterey Jack and white cheddar cheese.
# Extra Information:
01 -
Using rotisserie chicken is a time-saver; just shred the breast and thigh.
02 -
Store-bought enchilada sauce works fine, but if you make your own, it really boosts the flavor.
03 -
For the best texture, stick with white rice varieties; don’t go for brown, risotto, or wild rice.
04 -
You can throw in veggies like bell peppers or mushrooms, or add spices like cumin, coriander, or garlic powder for extra taste.
05 -
Leftovers can hang out in an airtight container in the fridge for up to 4 days.
06 -
To freeze, pack it in a freezer bag, squeezing out the air, or cover it tightly with foil; it lasts for about 3 months. Just thaw overnight and reheat it well before serving.