Description
This Chicken Enchilada Rice Casserole is a comforting, flavorful one-dish meal combining shredded chicken, rice, black beans, corn, and cheeses baked in a rich red enchilada sauce. Perfect for a quick family dinner, it’s a tasty twist on classic enchiladas with less effort and a cozy, cheesy finish.
Ingredients
Scale
Protein and Base
- 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 cup corn kernels (fresh, frozen, or canned)
Vegetables and Sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) red enchilada sauce
- 2 green onions, thinly sliced
- 1/4 cup sliced black olives (optional)
- 1/2 cup chopped fresh cilantro
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and prepare for layering.
- Combine Main Ingredients: In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until evenly combined.
- Layer Mixture: Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the first layer.
- Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the layered mixture.
- Add Remaining Mixture: Spread the remaining chicken and rice mixture over the cheese layer carefully.
- Pour Remaining Sauce: Drizzle the remaining enchilada sauce evenly over the top of the casserole to add moisture and flavor.
- Top with Cheese and Garnishes: Sprinkle the remaining cheeses on top, followed by sliced black olives (if using) and the thinly sliced green onions.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes to set and make serving easier.
- Garnish and Serve: Sprinkle chopped fresh cilantro evenly over the top before serving to add freshness and color.
Notes
- Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
- For a spicier casserole, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
- The black olives are optional but add a nice salty contrast.
- Use either white or brown rice based on preference or dietary needs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
