Description
Chicken Enchilada Rice Casserole is a vibrant and comforting dish that combines tender chicken, zesty enchilada sauce, fluffy rice, and a generous layer of melted cheese. Perfect for busy weeknights or casual gatherings, this casserole offers bold flavors and delightful textures with minimal effort. Easily customizable based on your pantry staples, it promises to please everyone at the table. Enjoy a fiesta of flavors that will have you coming back for seconds!
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup long-grain white rice
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, add olive oil and sauté chopped onions and minced garlic until translucent.
- Stir in the cooked rice and enchilada sauce; mix until heated through (about 5 minutes).
- Gently fold in the shredded chicken until well combined.
- Transfer the mixture into a greased baking dish and top with cheddar and Monterey Jack cheeses.
- Cover with aluminum foil and bake for 20 minutes; then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg