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Chicken Enchilada Rice Casserole


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  • Author: jurgentukur
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Poultry

Description

A quick and satisfying Chicken Enchilada Rice Casserole layered with tender chicken, spicy enchilada sauce, and fluffy rice, all baked to perfection.


Ingredients

  • 2 cups cooked rice
  • 2 cups shredded chicken
  • 1 can (15 oz) enchilada sauce
  • 2 cups shredded cheese (Monterey Jack and cheddar)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Sour cream or guacamole for serving


Instructions

  1. Prepare the rice according to package directions.
  2. In a baking dish, combine the cooked rice, shredded chicken, enchilada sauce, and spices.
  3. Layer the mixture with cheese.
  4. Bake at 350°F (175°C) until golden brown and bubbly, about 25 minutes.
  5. Garnish with fresh cilantro and serve with sour cream or guacamole.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican