Chicken Enchilada Rice Casserole Recipe

Name: Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts boneless skinless; 2 cups basmati rice; 4 cups water; 1 tablespoon butter; 10 ounces enchilada sauce cans; 1 can refried beans; 2 cups shredded cheese Mexican blend; 1 red bell pepper diced; 4 green onions chopped; 1 tablespoon chili powder; 1/2 teaspoon cumin; 1 cup frozen corn; cilantro for garnish, optional

Servings: persons

3 chicken breasts boneless skinless
2 cups basmati rice
4 cups water
1 tablespoon butter
10 ounces enchilada sauce cans
1 can refried beans
2 cups shredded cheese Mexican blend
1 red bell pepper diced
4 green onions chopped
1 tablespoon chili powder
1/2 teaspoon cumin
1 cup frozen corn
cilantro for garnish, optional

1
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.
2
Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.
3
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.
4
Add in the rice, seasonings, red pepper, and green onions. Mix well.
5
Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.
6
Bake for 35-40 minutes, or until cheese is melted and bubbly. Garnish with cilantro and serve warm.

938

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 chicken breasts boneless skinless, 2 cups basmati rice, 4 cups water, 1 tablespoon butter, and more.

Yes, Chicken Enchilada Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Rice Casserole

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