Ingredients:
- 2 cups long grain rice (uncooked, such as Basmati)
- 3 chicken breasts, cooked and shredded (about 1½ lbs)
- 20 oz red enchilada sauce
- 16 oz refried beans
- 1 cup shredded white cheddar cheese
- 11 oz corn kernels, drained (1 can)
- 1 cup shredded Monterey Jack cheese
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh cilantro or parsley, for garnish
Instructions:
Cook the Rice:
- In a medium saucepan over medium heat, bring 4 cups of water to a boil.
- Add the rice, bring to a simmer, cover the pot, and cook for about 18 minutes, or until rice is tender and water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Combine Ingredients:
- In a large bowl, combine the shredded chicken with the enchilada sauce, refried beans, drained corn, and half of both the Monterey Jack and white cheddar cheese.
- Add the cooked rice to the bowl. Season with salt and pepper to taste. Mix everything well to combine.
Assemble the Casserole:
- Pour the rice mixture into a 9x13-inch casserole dish, spreading it evenly.
- Sprinkle the remaining cheese (Monterey Jack and white cheddar) over the top of the casserole.
Bake:
- Transfer the casserole dish to the preheated oven.
- Bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Remove from the oven and garnish with chopped cilantro or parsley.
- Serve warm.
Notes:
- Substitutions: You can use a rotisserie chicken to save time instead of cooking and shredding chicken breasts.
- Freezing: This casserole can be frozen. Store it tightly covered or in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Variations: Feel free to add additional vegetables like bell peppers or mushrooms, and adjust the spices to your liking (e.g., cumin, coriander, garlic powder).
Enjoy your Chicken Enchilada Rice Casserole!
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