Can I use a different type of rice in this recipe?

Absolutely! While jasmine rice gives a wonderful fragrance and texture, you can substitute with long-grain white rice with similar results. Brown rice works too, but you'll need to increase the cooking time and liquid amounts (about 45 minutes cooking time and ½ cup more broth). Instant rice isn't recommended as it changes the texture significantly.

How can I make this recipe spicier?

There are several ways to amp up the heat! Add a diced jalapeño or two when sautéing the vegetables, mix in a can of diced green chiles, use a spicy enchilada sauce, add a teaspoon of chipotle powder to the seasoning mix, or sprinkle red pepper flakes throughout. You can also serve with hot sauce on the side to let everyone customize their spice level.

Can I prepare this casserole in advance?

This is an excellent make-ahead dish! You can prepare everything up to the baking stage, cover tightly, and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed, possibly adding 5-10 minutes to the baking time since you're starting with a cold dish.

What's the best way to shred chicken for this recipe?

For the easiest method, use two forks to pull the cooked chicken apart. If you're cooking chicken specifically for this recipe, poach boneless breasts in seasoned broth until they reach 165°F internally, then shred. For a real time-saver, use a rotisserie chicken from the grocery store—one chicken typically yields the perfect amount for this recipe and comes pre-seasoned!

Chicken Enchilada Rice Casserole Recipe

Name: Chicken Enchilada Rice Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 2 tablespoons olive oil; ¾ cup small diced yellow onion; ¾ cup small diced red bell pepper, stem and seeds removed; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups uncooked Jasmine rice; 2 cups chicken broth; 1 cup enchilada sauce (to cook the rice); 19 ounces enchilada sauce, divided (1 cup to cook rice and 1 ⅓ cups for mixing); 3 cups pre-cooked and shredded chicken breast meat; 15.5 ounces black beans, drained and rinsed; 15.25 ounces whole kernel yellow corn, drained; 2 cups shredded sharp cheddar-jack cheese; 1 ½ tablespoons finely chopped fresh cilantro

Description

This Chicken Enchilada Rice Casserole is a hearty and flavorful comfort dish that combines tender shredded chicken, savory enchilada sauce, fluffy rice, and gooey cheese. It’s a perfect meal to satisfy cravings for a wholesome and filling dinner, and ideal for feeding a crowd. Layers of Tex-Mex flavors come together in just one dish, making it a convenient yet delicious recipe for any weeknight meal.

Ingredients

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For the Rice and Vegetables

2 tablespoons olive oil
3/4 cup small diced yellow onion
3/4 cup small diced red bell pepper, stem and seeds removed
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups uncooked Jasmine rice
2 cups chicken broth
1 cup enchilada sauce (to cook the rice)

For the Casserole Mixture

19 ounces enchilada sauce, divided (1 cup to cook rice and 1 1/3 cups for mixing)
3 cups pre-cooked and shredded chicken breast meat
15.5 ounces black beans, drained and rinsed
15.25 ounces whole kernel yellow corn, drained
2 cups shredded sharp cheddar-jack cheese

Optional Garnish

1 1/2 tablespoons finely chopped fresh cilantro

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Instructions

Preheat the Oven
Preheat your oven to 375°F. Spray a 9×13 casserole dish with non-stick cooking spray and set it aside.
Cook the Vegetables
In a medium (3-quart) sauce pot over medium-high heat, add olive oil, yellow onion, red bell pepper, garlic powder, dried oregano, salt, and black pepper. Stir to combine and cook for 3-4 minutes until the vegetables are softened.
Prepare the Rice
Add the jasmine rice, chicken broth, and 1 cup of enchilada sauce into the pot. Stir to combine and bring the mixture to a boil while stirring frequently to prevent sticking. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and cook for 20 minutes undisturbed until the rice is tender and the liquid is completely absorbed.
Fluff the Rice
Once cooked, remove the lid and gently fluff the rice with a fork.
Combine the Ingredients
Transfer the cooked rice to a large mixing bowl. Add the remaining enchilada sauce (approximately 1 ⅓ cups), shredded chicken, black beans, and corn. Stir everything thoroughly to ensure even coating and distribution of ingredients.
Assemble the Casserole
Spread the prepared mixture evenly into the greased 9×13 casserole dish. Evenly sprinkle the shredded sharp cheddar-jack cheese over the top.
Bake the Casserole
Place the casserole into the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Remove the casserole from the oven, garnish with finely chopped cilantro (if desired), and serve warm.

Notes

For extra heat, you can use spicy enchilada sauce or mix in diced jalapeños with the vegetables.
This recipe is highly adaptable—feel free to add more vegetables like diced zucchini or chopped tomatoes.
To save time, use rotisserie chicken or pre-packaged shredded chicken breast.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
For added creaminess, mix a dollop of sour cream into the casserole just before serving.

Nutrition

Serving Size: 1/8 of casserole
Calories: 400
Sugar: 6g
Sodium: 1000mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 25g
Cholesterol: 65mg