Best 2 Chicken Enchilada Rice Casserole Recipes
Chicken enchilada rice casserole is a flavorful and versatile dish that is perfect for busy weeknights or potluck gatherings. With layers of seasoned chicken, melty cheese, tender rice, and flavorful enchilada sauce, this casserole offers a satisfying blend of textures and tastes that will delight both adults and kids. Whether you prefer a traditional enchilada filling or want to mix things up with different proteins and vegetables, this customizable recipe is easy to adapt to your preferences. Get ready to indulge in a cheesy, savory, and comforting casserole that is sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN ENCHILADA RICE CASSEROLE
My husband is a big mexican and tex-mex food fan and I am always looking at easy ways to make something new that the kids will also like. I usually make my own enchilada sauce and have some steashed in the freezer, which I recommend everyone finding a recipe for sauce they like because it is MUCH better than canned. If you don't want to venture into making your own (or just in a hurry) you can use your favorite canned variety. My family prefers Fritos as their crushed corn chip of choice but you can use whatever you have on hand or prefer. Also I used hominy but corn tastes just as good (I will list the substitution in the recipe.) I hope y'all enjoy it! This recipe can take on a variety of changes and additions and I am sure everyone will prefer it different, just like with enchiladas.
Provided by Maiden77
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9×13 baking dish. Season with Tabasco sauce to taste, depending on how spicy you want it. It can be left out if you do not like even mildly spicy.
- Bake for 20 minutes, remove from the oven and stir in the chicken. Sprinkle on the shredded cheese and then the crushed chips.
- Return to the oven and cook for 15 more minutes.
CHICKEN ENCHILADA RICE CASSEROLE
Time 50m
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions. I cooked it with 2 cups of water and 2 Tablespoons 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 an 8x8 casserole dish. Top with corn then with remainder of cheese. Bake for about 15 - 20 minutes or until cheese melts and is bubbly. Garnish with chopped cilantro and serve warm.
Tips:
- For a creamy enchilada sauce, use a combination of sour cream, cream cheese, and milk. If you prefer a thinner sauce, use less sour cream and cream cheese and more milk.
- To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and refrigerate it for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven until it's warmed through.
- For a vegetarian version of this casserole, use black beans or lentils instead of chicken. You can also add other vegetables, such as corn, bell peppers, or zucchini.
- To make the casserole gluten-free, use gluten-free tortillas or corn tortillas. You can also use a gluten-free enchilada sauce.
- To make the casserole spicier, add a teaspoon or two of chili powder or cayenne pepper to the enchilada sauce. You can also add diced jalapeños or chopped green chilies.
Conclusion:
Chicken enchilada rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its creamy enchilada sauce, tender chicken, and fluffy rice, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this chicken enchilada rice casserole a try.
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