Easy Chicken Enchilada Rice Casserole Recipe
Easy Chicken Enchilada Rice Casserole Recipe, how do I love thee? Let me count the ways or rather the ingredients. That's because this dish has just five ingredients. Seriously, just five. And you can make it with rice, chicken and cheese you have leftover from other dishes.Even better, it requires only 10 minutes of prep time and 30 minutes in the oven. So you can get dinner on thet able in under 45 minutes, possible using leftovers that might have gone to waste in the fridge.And don't let the word enchilada in the recipe name worry you if you're trying to eat gluten free. There are no tortillas or bread products of any kind in this recipe. Sure, some enchilada sauces can have gluten in them, because they use flour as a thickening agent. However, there are plenty of brands that make gluten-free enchilada sauce. So, if that's important to you, substitute in the recipe here.
Equipment
- 1 large mixing bowl
Ingredients
- 2 cups white rice, cooked You can use brown rice if you want a healthier version of this starch.
- 4 cups chicken breast, cooked and shredded One boneless chicken breast, cooked, should give you about 1 1/3 cups of shredded chicken. So, you'll need three cooked breasts to make enough for this recipe. Precooking chicken makes it easy to shred and cleaner to work with.
- 20 ounces enchilada sauce, red If you're eating gluten free, look for a brand that does not include flour in the enchilada sauce.
- 11 ounces corn, canned If you're using canned corn, drain the liquid before adding to the recipe. If you choose to use frozen corn niblets, just be sure to measure out the right amount if the package you buy isn't exactly 11 ounces.
- 2 cups Colby Jack cheese, shredded
- salt to taste
- black pepper to taste
- parsley optional garnish
Instructions
- Preheat oven to 350°.
- in a large bowl combine the shredded chicken, enchilada sauce, corn and half of the shredded Colby Jack cheese.
- Add salt and pepper to taste if you’d like.
- Mix well and pour into a 9x13 baking dish.
- Top with remaining cheese.
- Bake for 30 minutes or until the cheese is bubbly and melted.
- Top with chopped parsley as a garnish, if you'd like.
Notes
- You can use brown rice if you want a healthier version of this starch.
- This recipe provides the perfect way to use up extra rice you may have made in your Instant Pot for another dish.
- One boneless chicken breast, cooked, should give you about 1 1/3 cups of shredded chicken. So, you'll need three cooked breasts to make enough for this recipe.
- If you're eating gluten free, look for a brand of red enchilada sauce that does not include flour. Or, if you can't find gluten free enchilada sauce, consider substituting taco sauce — assuming it is gluten free. Many are.
- If you're using canned corn, drain the liquid before adding to the recipe. If you choose to use frozen corn niblets, just be sure to measure out the right amount if the package you buy isn't exactly 11 ounces.
Nutrition
Calories: 416kcalCarbohydrates: 30gProtein: 33gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 96mgSodium: 991mgPotassium: 344mgFiber: 3gSugar: 8gVitamin A: 1065IUVitamin C: 4mgCalcium: 274mgIron: 2mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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