Today the food blogging community is coming together to show support for our friends in Texas and the Gulf Coast who were in the path of Hurricane Harvey. We are sharing our favorite Texas-influenced recipes and mine is a tasty Tex Mex Chicken Enchilada Rice Casserole.
I love the generosity of the food world. From top chefs coming from across the country to cook for refugees in Houston to a local Mexican bakery spending their time during the hurricane baking goods and giving them away to those in need. Food is love and we all love to nourish others.
Today’s chicken rice casserole is packed with goodies we love in Tex-Mex foods, tons of cheese, rice, beans, spices, and herbs, all wrapped in enchilada sauce. This is pure comfort food and something the entire family will love.
This casserole is super simple to put together and it is a terrific way to use up leftover chicken and pre-cooked rice. If you want, you can add more veggies or leave out the chicken for a vegetarian main course or side dish. Multi-faceted recipes are so much fun!
If you want to find more recipes from the bloggers participating in today’s blog hop, check out the Inlinkz Link-Up link below the recipe and follow #foodbloggers4tx on your social media channels. The clean up and recovery continue even as our attention moves to Florida and Irma. If you would like to donate and help our friends on the Gulf Coast, here are a couple of organizations you might consider:
Our thoughts are with all our blogging friends and the good people of Texas and the Gulf states! I hope this Tex Mex Chicken Enchilada Rice Casserole brings comfort to your family and friends all year long.
Jane’s Tips and Hints:
I baked mine in two au gratin dishes so I could serve one and have the other ready for leftovers. If you want to freeze these, make the filling and put into your baking dish(es). Wrap and freeze. When ready to cook, thaw, top with cheese and bake as directed.
The only ingredient you need to be careful of is the prepared enchilada sauce. Convenience foods often harbor hidden sources of gluten. Read the labels carefully. If you prefer to make your own from scratch (you can make it a day or two in advance and hold it in the refrigerator), here is a recipe for enchilada sauce from my Family Favorite Chicken Enchilada Casserole – just make the sauce portion and use that in today’s recipe.
- 2 cups raw Basmati or Jasmine rice
- 2 cups shredded Colby cheese or an equal blend of cheddar and Monterey Jack
- 3 cooked chicken breasts, cubed or shredded (or a rotisserie chicken from the store, skinned, boned, and cubed or shredded)
- 2 cups red enchilada sauce (use less for a drier casserole)
- 1 (16 oz) can black beans, rinsed and well drained, optional
- 2 cups frozen corn kernels, thawed and drained
- Kosher or fine sea salt and ground black pepper to taste
- Sour cream, for garnish (optional)
- Chopped fresh green onions, cilantro, or parsley for garnish
- Cook the rice according to package directions until just cooked through - it will finish baking in the oven. When it is done, rake it with a fork to break up clumps. Set aside until needed.
- Preheat the oven to 350°F degrees. Lightly butter a 9x13-inch casserole dish; set aside.
- In a large bowl, mix the cooked chicken with the enchilada sauce and half of the cheese. Add the cooked rice and corn, season with salt and pepper if needed, and mix well. Pour the rice mixture into the buttered pan. Sprinkle the rest of the cheese over the top.
- Bake for about 20 to 30 minutes or until the cheese melts and is bubbly. Garnish with chopped green onions or cilantro and serve warm.
- Note: You can easily cut this in half or double depending on how big your crowd is. If you are doubling it, make it in two 9x13-inch pans.
- Yield: 8 to 10 servings
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