Description
A comforting and delicious casserole combining chicken enchiladas flavors.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked white rice
- 1 1/2 cups red enchilada sauce
- 1/2 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Begin by preheating your oven to 375°F (190°C) and greasing your 9×13-inch baking dish. If needed, cook and shred your chicken first, followed by prepping the rice until it’s fluffy. This crucial step sets the foundation for your casserole.
- In a large mixing bowl, combine the shredded chicken, cooked rice, red enchilada sauce, sour cream, diced green chilies, and taco seasoning. Stir the mixture until everything is evenly coated and well-combined, making sure the flavors meld beautifully.
- Spread half of the chicken and rice mixture in the greased baking dish, ensuring an even layer. Then, add half of the shredded cheddar and Monterey Jack cheese on top for a delightful cheesy base. Follow with the remaining rice mixture, and finish with the rest of the cheese to create that irresistibly melty topping.
- Place the casserole in the oven and bake uncovered for 25–30 minutes or until the cheese is bubbly and golden brown, creating an enticing aroma throughout your kitchen. Allow it to rest for about 5 minutes before serving to let it set.
- To elevate your casserole, garnish with freshly chopped cilantro right before serving. This not only adds a pop of color but also a burst of flavor that complements the meal beautifully.
Notes
Consider using leftover or day-old rice for better texture; freshly shredded cheese melts better than pre-shredded varieties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 760 mg
- Protein: 28 g