Advance your knives and gather your pans, folks, because today we’re cooking up some Chicken Enchilada Rice Casserole! This dish has got it all – creamy, spicy, hearty, and cheesy, it’s like comfort took the form of food. Whether you’re hosting a potluck, preparing the family meal, or looking for some good old dinner-for-one comfort food, this casserole’s got you covered! With its mix of flavours and textures, this Chicken Enchilada Rice Casserole won’t just satiate your belly, it’ll win your heart.
And did I mention how easy it is? Even the most novice of cooks can whip up this dish faster than you can say “lap it up!”. You already know you love it, but your loved ones are gonna love it too! I promise.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8 servings
- Yield: 1 casserole
Let’s drive into this lip-smacking recipe. Buckle up and let’s get cooking!
Ingredients & Equipment You’ll Need
- 3 cups cooked rice
- 2 cups cooked shredded chicken
- 2 cans enchilada sauce
- 1 can black beans
- 1 cup corn kernels
- 2 cups cheddar and mozzarella cheese mix
- Chopped cilantro for garnish
Equipment: A casserole dish and a preheated oven at 375��F (190��C).
The enchilada sauce is vital here as it gives that vibrant, warm, and tangy flavour we love in our Chicken Enchilada Rice Casserole. And don’t skimp on that cheese. It bakes into gooey perfection that sends this dish over the moon! If you can’t find canned black beans, canned kidney beans will do the trick too!
How To Make Chicken Enchilada Rice Casserole
- Start with preheating your oven to 375��F (190��C). Spray your casserole dish with non-stick spray.
- In a large bowl, mix rice, shredded chicken, enchilada sauce, black beans, and corn. Pour this mixture into the casserole dish.
- Sprinkle the top with the cheese mix. Bake until the cheese is melted and bubbly, roughly 20 to 30 minutes.
- Garnish with chopped cilantro before serving, and enjoy your homemade Chicken Enchilada Rice Casserole!
Tips For The Best Results
- Use long grain rice for a fluffier result.
- Season your chicken well before shredding it.
Storage Tips
- Store in an airtight container. It’ll stay fresh for up to four days in the refrigerator.
- You can also freeze it for up to two months.
Frequently Asked Questions
Q: Can I use store-bought shredded chicken?
A: Yes, store-bought pre-cooked chicken works just fine for this recipe.
Q: Can I make this vegetarian?
A: Yes, just substitute the chicken with extra beans or your favorite veggies!
Q: Does it freeze well?
A: Yes, the cooked casserole can be frozen up to two months.
Q: Can I use a different type of cheese?
A: Yes, feel free to experiment with your favorite types of cheese. Monterey Jack cheese is a good alternative!
Q: Can I substitute the enchilada sauce?
A: For best results, I recommend sticking with enchilada sauce, as it infuses the casserole with that authentic flavor.
Nutritional Facts of Chicken Enchilada Rice Casserole
Per serving: 230 calories; 56g Carbohydrates; 16g Protein; 23g Total Fat; 7g Saturated Fat; 77mg Cholesterol; 949mg Sodium; 8g Fiber; 4g Sugar; 26% Daily Value of Calcium; 15% Daily Value of Iron.
The verdict is in – this Chicken Enchilada Rice Casserole is a home run! Creamy, cheesy, and studded with all your favourite Mexican flavours, this casserole is sure to become a favourite for your weekday dinners. I love serving it with a dollop of sour cream and some fresh avocado slices on the side. Trust me, once you try this, you’ll be hooked. Happy cooking!
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