When I saw this recipe on a blog, I knew I had to make it. I was really craving some good mexican type rice dish and this fit the bill! The ingredients were simple and the pictures looked amazing, I deviated from the recipe a bit because mainly because of the price of chicken breast. Don Quijote only had organic chicken breast and it cost an arm and a leg! So much for being supportive of the organic movement huh? Well, I did buy the chicken – my recipe just had much less chicken and much more rice. I had to budget my budget (points to those who get that joke).
YUM!
Shredded Chicken in Enchilada Sauce
Basmati Rice! I bought it special just for this recipe. It was worth it!
Corn and Cheese sprinkled on top and ready to bake!
Yes, it was good.
Chicken Enchilada Rice Casserole
- 3 cooked chicken breasts, shredded (I used 2)
- 2 cups dry Basmati rice (I used 3)
- 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
- 1 can (16 oz) refried beans (I used Old El Paso)
- 1 cup white cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (11 oz) corn kernel
- cilantro for garnish (didn’t have, didn’t use)
- salt and ground black pepper to taste
- Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter.
- Preheat oven to 350 F degrees.
- Mix the 2 cheeses together.
- In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
- Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
- Garnish with chopped cilantro and serve warm.
Jenny’s notes:
1) I cooked the rice in a rice cooker and threw the butter in with it.
2) I used 3 cups instead of 2 cups or rice which definitely made the dish more ricey, not as saucy. I’m fine with that but I think people prefer it saucier.
Recipe from jo cooks.