Chicken Enchilada Rice with Corn Casserole is a deliciously comforting dish that blends the best of Mexican flavors into a single satisfying meal. The dish combines tender chicken, enchilada sauce, flavorful rice, and sweet corn in a casserole format. It’s a perfect option for a hearty dinner or a family gathering. Let’s explore this tasty creation in detail and walk through the ingredients and steps to prepare it.
Overview of the Dish
Chicken Enchilada Rice with Corn Casserole is a fusion of classic enchilada flavors with a twist—incorporating rice and corn into the mix, creating a well-rounded, hearty dish. It’s great for feeding a crowd or for meal prepping, as it reheats wonderfully. The combination of rice with enchilada sauce gives the casserole a creamy and slightly spicy base, while the corn adds sweetness and crunch.
Ingredients:
Before diving into the step-by-step process, here’s a list of ingredients you’ll need to prepare this casserole:
For the Chicken Enchilada Rice:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth or water
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 1 medium onion, finely chopped
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Corn Casserole Topping:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1/4 cup melted butter
- 1/2 cup cornmeal or Jiffy cornbread mix
- 1/2 teaspoon baking powder
- Salt and pepper to taste
Instructions:
Step 1: Preparing the Rice
- Start by cooking the rice. In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil. Add the uncooked rice and reduce the heat to a simmer. Cover and cook the rice for about 18-20 minutes, or until tender. Fluff with a fork and set aside.
Step 2: Preparing the Chicken Mixture
- While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir everything together, allowing the spices to coat the chicken and vegetables. Cook for an additional 2 minutes to blend the flavors.
- Next, pour in the enchilada sauce and cooked rice. Stir well to combine everything thoroughly, and let the mixture heat through for about 5 minutes. Taste and adjust seasoning if needed.
Step 3: Layering the Casserole
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the chicken and rice mixture evenly at the bottom of the prepared baking dish. Sprinkle 1 cup of shredded Mexican blend cheese over the chicken and rice layer.
Step 4: Preparing the Corn Casserole Topping
- In a large bowl, mix together the drained whole kernel corn, creamed corn, sour cream, melted butter, cornmeal (or Jiffy cornbread mix), baking powder, and a pinch of salt and pepper. Stir until well combined.
- Pour the corn mixture evenly over the chicken and rice in the baking dish. Use a spatula to smooth the surface.
Step 5: Baking the Casserole
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the casserole is set. The center should no longer jiggle when you shake the dish.
- In the last 5 minutes of baking, sprinkle the remaining 1 cup of shredded cheese over the top. Allow the cheese to melt and become bubbly.
Step 6: Serving
- Remove the casserole from the oven and let it cool slightly before serving. The casserole can be garnished with fresh cilantro, diced avocado, or a dollop of sour cream for added flavor and texture.
Tips and Variations
- Spice Level: Adjust the spice level by using mild, medium, or hot enchilada sauce based on your preference. You can also add chopped jalapeños or a pinch of cayenne pepper for extra heat.
- Meat Substitution: If you don’t have chicken, ground beef or turkey can work as a good substitute. Brown the meat and mix it into the rice as you would with the chicken.
- Vegetarian Option: To make this dish vegetarian, omit the chicken and use black beans or sautéed mushrooms instead.
- Make-Ahead: This casserole is a fantastic make-ahead meal. Assemble the casserole up to a day in advance, cover tightly, and refrigerate. When ready to cook, simply bake it as instructed, adding an extra 10 minutes to the cooking time.
Conclusion
Chicken Enchilada Rice with Corn Casserole is a crowd-pleaser that offers a satisfying blend of flavors and textures. The combination of tender chicken, spicy enchilada sauce, fluffy rice, and the sweet, creamy corn topping makes this casserole a complete meal in one dish. It’s easy to make, versatile, and perfect for feeding a group or meal prepping for the week. Whether you’re hosting a family dinner or just craving some comfort food, this casserole is bound to be a hit!
