Description
Chicken Enchilada Rice Casserole brings comfort straight from the Mexican-inspired kitchen to your dinner table. Creamy rice, tender chicken, and zesty enchilada sauce blend together for a satisfying meal that keeps your family coming back for seconds.
Ingredients
Scale
Protein and Grains:
- 2 cups cooked chicken, shredded
- 2 cups cooked rice (white or brown)
Sauces and Vegetables:
- 1 can (10 ounces / 280 grams) enchilada sauce (red or green)
- 1 cup canned corn, drained
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
Cheese and Seasonings:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
- Sour cream, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C) and generously coat a 9×13-inch casserole dish with cooking spray or butter.
- Grab a spacious mixing bowl and combine 2 cups shredded chicken, 2 cups cooked rice, 10 oz enchilada sauce, 1 cup corn, and 15 oz black beans. Season with ½ tsp cumin and ½ tsp chili powder.
- Sprinkle salt and pepper into the mixture, ensuring your seasonings distribute evenly throughout all ingredients.
- Stir ½ cup cheddar cheese and ½ cup Monterey Jack cheese directly into the chicken and rice blend.
- Transfer the entire mixture into your prepared casserole dish, spreading it smoothly and evenly across the surface.
- Scatter the remaining ½ cup cheddar and ½ cup Monterey Jack cheese across the top of the casserole.
- Place the uncovered dish into the 375°F oven and bake for exactly 20-25 minutes until the cheese melts completely and edges become golden brown.
- Remove from the oven and allow the casserole to rest for 5 minutes, helping the ingredients settle and cool slightly.
- Optionally, garnish with 2 tbsp fresh chopped cilantro and serve with a dollop of sour cream on the side.
Notes
- Shred chicken while it’s still warm for easier and quicker mixing with other ingredients.
- Choose long-grain white rice for best texture, but brown rice works as a healthier alternative.
- For a spicier version, add diced jalapeños or use a hot enchilada sauce to kick up the heat.
- Dairy-free diners can swap cheese for nutritional yeast or dairy-free cheese alternatives for a similar creamy finish.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 75 mg