Best 2 Chicken Enchilada Rice Casserole Recipes
Indulge in a culinary journey with this delectable Chicken Enchilada Rice Casserole, a harmonious blend of Mexican and American flavors. This one-pot wonder is sure to tantalize your taste buds with its layers of savory chicken, tender rice, tangy enchilada sauce, and a symphony of melted cheese. Accompanying this main course are two enticing variations: a Vegetarian Enchilada Rice Casserole for those seeking a meatless option and a Chicken Enchilada Soup – perfect for a comforting meal on chilly days. Get ready to embark on a flavor adventure with these diverse and delicious recipes.
Here are our top 2 tried and tested recipes!
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 flavorful enchilada sauce, use a combination of chili powder, cumin, garlic, and onion powder.
- To make the casserole creamier, add a can of cream of mushroom soup.
- If you like a spicy casserole, add a diced jalapeño pepper to the sauce.
- For a cheesy casserole, use a Mexican cheese blend or a combination of cheddar and Monterey Jack cheese.
- If you don't have cooked chicken, you can use canned chicken or rotisserie chicken.
- Serve the casserole with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.
Conclusion:
Chicken Enchilada Rice Casserole is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. With its creamy 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 tasty dinner option, give this Chicken Enchilada Rice Casserole a try.
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