Chicken Enchilada Rice Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prepare it for the casserole.
- 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.
- Layer Base: Spread half of the chicken and rice mixture evenly in the greased baking dish as the first layer.
- Add Cheese Layer: Sprinkle half of both the shredded cheddar and Monterey Jack cheese evenly over the mixture in the dish.
- Second Layer: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
- Pour Sauce: Pour the remaining enchilada sauce evenly over the casserole layers, ensuring good coverage.
- Final Toppings: Top the casserole with the remaining shredded cheeses, sliced black olives, and green onions for added flavor and texture.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbly.
- Cool Down: Remove the casserole from the oven and allow it to cool for 5 minutes to set.
- 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
