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Chicken Enchilada Rice Casserole Recipe

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★★★★★

4.8 from 79 reviews

This Chicken Enchilada Rice Casserole is a hearty and flavorful one-dish meal perfect for busy weeknights. Combining tender shredded chicken, cooked rice, black beans, and a zesty enchilada sauce, it’s topped with a melty cheese blend and fresh cilantro for a delicious Mexican-inspired comfort food experience.

Ingredients

Scale

Protein and Main Ingredients

  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (10 oz) red enchilada sauce

Cheese and Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup chopped fresh cilantro
  • ¼ cup sliced black olives (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Combine Ingredients: In a large mixing bowl, combine the cooked shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn kernels, and red enchilada sauce. Mix everything thoroughly until well incorporated.
  3. Assemble Casserole: Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top of the mixture.
  4. Bake: Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  5. Add Fresh Toppings: Remove the casserole from the oven and sprinkle the chopped fresh cilantro, sliced black olives (if using), and thinly sliced green onions over the top for a fresh and colorful finish.
  6. Serve: Let the casserole cool slightly before serving. Enjoy your flavorful chicken enchilada rice casserole warm as a complete and satisfying meal.

Notes

  • You can use rotisserie chicken for a quick and easy option.
  • Brown rice adds a nuttier flavor and more fiber but white rice works just as well.
  • Feel free to customize by adding jalapeños for extra heat or substituting cheese blends.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For a lower-calorie version, use reduced-fat cheese and less enchilada sauce.

Keywords: Chicken Enchilada Rice Casserole, Mexican casserole, easy weeknight dinner, shredded chicken recipe, enchilada sauce casserole

Find it online: https://busyrecipe.com/chicken-enchilada-rice-casserole-recipe/