All the makings of a cheesy, bold, chicken enchilada in a comforting rice casserole form make this Chicken Enchilada Rice Casserole a perfect idea for dinner!
Chicken Enchilada Rice Casserole
Category: Entree,Dinner
Cuisine: Tex-Mex
All the makings of a cheesy, bold, chicken enchilada in a comforting rice casserole form make this Chicken Enchilada Rice Casserole a perfect idea for dinner!
- 3 chicken breasts, boneless, skinless
- 2 cups dry Basmati rice
- 4 cups water
- 1 tbsp butter
- 2, 10 ounce cans enchilada sauce
- 1 can refried beans
- 2 cups Mexican blend shredded cheese
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 cup frozen corn
- cilantro, for garnish, optional
- Preheat oven to 350. Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through. Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.
- Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.
- Keep oven preheated at 350. In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.
- Add in the rice, seasonings, red pepper, and green onions. Mix well.
- Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.
- Bake for 35-40 minutes, or until cheese is melted and bubbly. Garnish with cilantro and serve warm.
