Description
Chicken Enchilada Rice Casserole brings comfort straight to your dinner table with a delicious blend of tender chicken, zesty spices, and melted cheese. Grab your fork and get ready for a satisfying meal that comes together quickly and disappears even faster.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked shredded chicken
- 2 cups cooked rice
- 1 cup corn kernels
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
Supporting Ingredients:
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish Ingredients:
- ½ cup fresh cilantro, chopped
- ¼ cup sliced black olives
- 2 green onions, thinly sliced
Instructions
- Warm your oven to 375°F and coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Grab a large mixing bowl and combine 2 cups shredded chicken, 2 cups cooked rice, 15 oz black beans, 10 oz diced tomatoes with green chilies, and 1 cup corn kernels. Pour in half the enchilada sauce and mix thoroughly.
- Transfer half the chicken-rice mixture into the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle ½ cup cheddar cheese and ½ cup Monterey Jack cheese over the first layer, creating a melty foundation.
- Add the remaining chicken-rice mixture on top, creating a second layer that covers the cheese completely.
- Pour the rest of the enchilada sauce across the casserole, ensuring even distribution.
- Top the dish with the remaining ½ cup cheddar and ½ cup Monterey Jack cheeses, creating a generous cheese coating.
- Optional: Scatter ¼ cup black olives and 2 sliced green onions across the surface for extra flavor.
- Slide the casserole into the preheated 375°F oven and bake uncovered for 22-25 minutes until the cheese melts and turns golden.
- Remove from the oven and let the casserole rest for 5 minutes to set and cool slightly.
- Garnish with ½ cup fresh chopped cilantro right before serving for a bright, fresh finish.
Notes
- Swap white rice for brown rice to boost nutritional value and add a nutty flavor to the casserole.
- Prep ingredients ahead of time to make assembly quick and stress-free, especially on busy weeknights.
- For a gluten-free version, use corn tortillas instead of flour and check that your enchilada sauce is gluten-free.
- Customize the heat level by choosing mild or spicy enchilada sauce, and add jalapeños for extra kick if desired.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg