Description
Chicken Enchilada Rice comes together in my kitchen faster than you can say “dinner’s ready!” Packed with zesty flavors and creamy comfort, this one-pot wonder turns weeknight dinners into a fiesta of deliciousness that brings smiles to the table.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, shredded
- 2 cups rice, cooked
- 1 ½ cups cheese, shredded
- 1 can (10 ounces / 283 grams) red enchilada sauce
Supporting Ingredients:
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup sour cream
Seasonings and Garnishes:
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- Salt and pepper
- Green onions, chopped (optional)
- Cilantro, chopped (optional)
- Jalapenos, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C). Coat a 9×13-inch casserole dish with cooking spray, ensuring complete coverage.
- Grab a spacious mixing bowl and combine 2 cups cooked rice, 2 cups shredded chicken, 10-ounce can of red enchilada sauce, 1 cup corn kernels, and 15-ounce can of black beans.
- Mix in ½ cup sour cream, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon chili powder. Stir thoroughly to distribute spices evenly.
- Taste the mixture and season with salt and pepper according to your preference. Adjust spice levels to match your heat tolerance.
- Transfer the entire mixture into the prepared casserole dish, spreading it smoothly with a spatula to create an even layer.
- Sprinkle 1 ½ cups shredded cheddar cheese across the top, covering the entire surface.
- Slide the dish into the preheated oven and bake for exactly 20-25 minutes until cheese melts completely and edges look golden.
- Remove the casserole from the oven and let it rest for 5 minutes. This allows the ingredients to settle and makes serving easier.
- Garnish with chopped green onions, fresh cilantro, or sliced jalapeños if desired before serving.
Notes
- Swap white rice for brown rice or quinoa to boost nutritional value and add a nutty flavor to the casserole.
- Customize the heat level by adjusting the amount of chili powder or adding diced jalapeños for extra spice.
- For a vegetarian version, replace chicken with black beans, tofu, or roasted vegetables like zucchini and bell peppers.
- Prep the casserole ahead of time and refrigerate, then bake when ready – perfect for busy weeknights or meal planning.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 431 kcal
- Sugar: 4 g
- Sodium: 735 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg