All the makings of a cheesy, bold, chicken enchilada in a comforting rice casserole form make this Chicken Enchilada Rice Casserole a perfect idea for dinner!
3 chicken breasts, boneless, skinless
2 cups dry Basmati rice
4 cups water
1 tbsp butter
2, 10 ounce cans enchilada sauce
1 can refried beans
2 cups Mexican blend shredded cheese
1 red bell pepper, diced
4 green onions, chopped
1 tbsp chili powder
1/2 tsp cumin
1 cup frozen corn
cilantro, for garnish, optional
Preheat oven to 350. Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through. Let cool in pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.
Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.
Keep oven preheated at 350. In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.
Add in the rice, seasonings, red pepper, and green onions. Mix well.
Transfer mixture into a large casserole dish. Top with the frozen corn and remaining cheese.
Bake for 35-40 minutes, or until cheese is melted and bubbly. Garnish with cilantro and serve warm.