Chicken Enchilada Rice Casserole Recipe

Introduction

Chicken Enchilada Rice Casserole is a flavorful and comforting dish that combines tender shredded chicken, rice, and a zesty enchilada sauce. It’s an easy, all-in-one meal perfect for busy weeknights or casual gatherings.

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
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)
• 2 green onions, thinly sliced

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
3. Step 3: Spread half of the mixture evenly in the prepared baking dish.
4. Step 4: Sprinkle half of each cheese over the mixture.
5. Step 5: Add the remaining chicken and rice mixture on top.
6. Step 6: Pour the remaining enchilada sauce evenly over everything.
7. Step 7: Top with the rest of the cheese, sliced black olives if using, and green onions.
8. Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Step 9: Remove from the oven and let it cool for 5 minutes.
10. Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• Substitute black beans with pinto beans or skip them for a lower-fiber version.
• Add diced jalapeños for a spicier kick.
• Top with avocado slices or a dollop of sour cream for creaminess.
• For a vegetarian version, replace chicken with extra beans or sautéed vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and heat in a 350°F (175°C) oven for 15-20 minutes. This casserole can also be frozen; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well in this casserole and adds a nuttier flavor and more fiber. Just be sure the rice is fully cooked before mixing.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole but hold off on baking. Cover and refrigerate for up to 24 hours, then bake as directed when ready to serve.

Chicken Enchilada Rice Casserole Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This Chicken Enchilada Rice Casserole is a flavorful, hearty dish combining shredded chicken, rice, black beans, and corn, all layered with zesty enchilada sauce and melted cheese. Perfect for a comforting weeknight dinner, this casserole is easy to prepare and bake, delivering Mexican-inspired flavors in every bite.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

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

Cheeses and Toppings

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)
• 2 green onions, thinly sliced

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prepare it for the casserole.
2. Mix Ingredients: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix thoroughly to evenly distribute all ingredients.
3. Layer Base: Spread half of the chicken and rice mixture evenly in the greased baking dish as the first layer.
4. Add Cheese Layer: Sprinkle half of both the shredded cheddar and Monterey Jack cheese evenly over the mixture in the dish.
5. Second Layer: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
6. Pour Sauce: Pour the remaining enchilada sauce evenly over the casserole layers, ensuring good coverage.
7. Final Toppings: Top the casserole with the remaining shredded cheeses, sliced black olives, and green onions for added flavor and texture.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbly.
9. Cool Down: Remove the casserole from the oven and allow it to cool for 5 minutes to set.
10. Garnish and Serve: Sprinkle the casserole with fresh chopped cilantro before serving for a bright, fresh finish.

Notes

• You can use rotisserie chicken for a quick shortcut.
• White or brown rice can be used according to preference.
• Black olives are optional and can be omitted if desired.
• For extra heat, add chopped jalapeños or hot sauce to the mixture.
• Make sure to drain and rinse the black beans to reduce sodium content.
• Letting the casserole rest a few minutes after baking helps it set and makes serving easier.

Keywords: Chicken enchilada casserole, Mexican casserole, baked rice casserole, easy chicken dinner, cheesy enchilada bake