Description
This reinvented classic brings all the bold, zesty flavors of traditional enchiladas into one comforting, one-pan casserole. With tender shredded chicken, savory red enchilada sauce, creamy refried beans, sweet corn, and a melty blend of cheeses layered with perfectly cooked rice, it’s a no-fuss, family-friendly dish that’s as easy to make as it is delicious.
Ingredients
- 1 cup uncooked Basmati or Jasmine rice (cooked as directed with 4 cups water)
- 4 cups water (for cooking rice)
- 2–3 cups cooked, shredded chicken (a great use for rotisserie chicken)
- 2 cups red enchilada sauce (homemade or high-quality store-bought)
- 1 can (15 oz) refried beans
- 1 cup corn (frozen or canned)
- 1.5 cups shredded cheese (a blend of Monterey Jack and white cheddar)
- Salt and pepper, to taste
- Chopped fresh cilantro (for garnish)
Instructions
-
Cook the Rice:
- In a medium saucepan, bring 4 cups of water to a boil.
- Add 1 cup of rice, reduce the heat to a simmer, cover, and cook for 18 minutes or until tender.
- Remove from heat, let it sit for 5 minutes, then fluff with a fork.
-
Preheat the Oven:
- Set your oven to 350°F.
-
Mix the Filling:
- In a large bowl, combine the shredded chicken, red enchilada sauce, refried beans, corn, and half of the shredded cheese.
- Gently fold in the cooked rice and season with salt and pepper.
-
Assemble the Casserole:
- Transfer the mixture into a 9×13-inch casserole dish.
- Sprinkle the remaining cheese evenly on top.
-
Bake:
- Bake uncovered for 20 to 30 minutes, until the cheese is melted, bubbly, and slightly golden.
-
Garnish & Serve:
- Allow the casserole to rest for 5–10 minutes before serving.
- Garnish with chopped fresh cilantro and enjoy warm.
Notes
- For the best texture, slightly undercook the rice before mixing so it can absorb extra flavors during baking.
- Layering half the cheese inside and half on top ensures a creamy interior with a perfectly bubbly, golden crust.
- Letting the casserole rest after baking helps the flavors meld together and makes it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole, One-Pan Meal
- Method: Baking
- Cuisine: Tex-Mex / Mexican-American