Enchilada Rice Casserole


I made this easy enchilada rice casserole for dinner tonight. And it was delicious.

The rice comes out so robust and flavorful. I made a big batch so we’d have some leftovers, but I nearly devoured the whole thing by myself.

The rice is flavored with enchilada sauce and mixed with other common enchilada toppings like black beans, tomatoes, and shredded chicken. It’s then topped with cheese and baked for a few minutes to let the cheese bubbles.

Have I mentioned how much I love photographing melted cheese?


Enchilada Rice Casserole

Ingredients:

  • 2 cups dry long grain rice (I used basmati)
  • 1 cup shredded cooked chicken breast
  • 1 can black beans, drained and rinsed thoroughly
  • 2 cans red enchilada sauce (I used Old El Paso)
  • 1 large tomato, chopped into small cubes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp finely chopped parsley or cilantro (optional)

Directions:

1. Cook rice according to instructions. While rice is cooking, coat chicken in 1/2 can of enchilada sauce, set aside. Add rest of enchilada sauces (1 1/2 cans) into pot of cooked rice and stir until mixed. Add in tomato, black beans, and chicken with enchilda sauce and mix.

2. Preheat oven to 375F. Scoop rice mixture into a a large casserole dish. Mix cheeses together and then spread on top of rice, evenly across surface. Bake for about 15 minutes until cheese is bubbly. Sprinkle with parsley/cilantro before serving.

 

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8 comments on “Enchilada Rice Casserole”

  1. This sounds yummy! Any reason for using basmati rice? I’m not really keen on basmati so I would likely use long grain rice.

  2. This looks so wonderful. It doesn’t look too difficult either.

  3. Looks great – one question, though. I use a different brand of enchilada sauce that comes in 2 sizes. How big are your cans?

  4. Why is it so hard for some bloggers to credit recipes where credit is due, it’s so obvious you were copying jocooks a couple months after she posted, really? Are some bloggers that vein?

    • I take issue with your comment. If you follow my blog, you’ll see I always give credit where credit is due. If i use another blogger’s recipe, I will link to it and won’t even have the recipe on my site. And if I make changes to a recipe, then I will credit that it’s been adapted from them and link to them. What makes it so obvious that this is the same as jo cooks? I looked up Jo Cooks recipe. It looks great, but it doesn’t look the same as mine. This is a recipe for enchilada rice–there’s only so many ways you can make enchilada rice….we might have similar ingredients, as in any enchilada rice recipe, but that doesn’t mean this is the same recipe. I used basamati rice because i was recently sent some, you can see it also featured in another post and then this was leftover. I was also on an enchilada kick having made enchilada chicken grilled cheese and a few other enchilada recipes. I also made quite a few rice casserole recipes around this time. So no, it wasn’t her recipe. Her recipe is quite nice but I came up with this on my own. Not to mention, we don’t have all the same ingredient. Hers is corn and refried beans. Mine is black beans & tomatoes. We also use different quantity of ingredients. This is like you going to every chocolate chip recipe posted and accusing them of all copying someone.

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