Description
This Chicken Enchilada Rice Casserole is a mouthwatering blend of tender chicken, zesty enchilada sauce, and fluffy rice, all topped with gooey melted cheese. In just one hour, you can whip up this comforting dish that’s perfect for busy weeknights or casual gatherings. The beauty of this recipe lies in its versatility—you can easily customize it with your favorite ingredients or use up leftover chicken and rice. The savory spices and creamy cheese create a satisfying meal that will have your family asking for seconds. Enjoy a taste of Mexican cuisine right at home!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 (15 oz) can enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup diced tomatoes (fresh or canned)
- Sour cream (for serving)
Instructions
- Preheat the oven to 375°F (190°C) and grease a large baking dish with nonstick spray.
- Season chicken breasts with salt and pepper; cook in a skillet over medium heat for about 6-7 minutes per side until golden brown. Chop into bite-sized pieces.
- Cook rice according to package instructions; drain any excess water.
- In a mixing bowl, combine cooked rice, chicken, enchilada sauce, half of the cheese, diced tomatoes, and any additional seasonings.
- Pour the mixture into the prepared baking dish and top with remaining cheese.
- Cover with foil and bake for 25 minutes; remove foil during the last five minutes to achieve a golden crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg