Description
Cheesy Chicken Enchilada Rice is a delightful fusion of creamy, cheesy goodness and tender chicken, enveloped in a rich enchilada sauce. Each bite offers a satisfying blend of textures, from the fluffy rice to the gooey melted cheese, creating a comforting and flavorful experience that warms the soul.
Ingredients
Scale
- For the Chicken:
- 2 cups cooked, shredded chicken
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- For the Sauce:
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- For the Toppings:
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a large saucepan, combine the rice and chicken broth, bringing it to a boil. Reduce heat, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, and corn. Mix well.
- Once the rice is cooked, fluff it with a fork and add it to the chicken mixture. Stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
- Top with shredded cheddar cheese and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Remove from the oven and let it cool for 5 minutes before serving. Garnish with sour cream and cilantro.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a vegetarian option, substitute shredded chicken with sautéed bell peppers and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 6 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams
Keywords: Cheesy Chicken Enchilada Rice, enchilada rice, cheesy chicken, Mexican rice, comfort food, easy dinner, one-pot meal, creamy rice dish, chicken enchiladas, baked rice, cheesy casserole, family-friendly recipe