Chicken Enchilada Rice Casserole
Chicken Enchilada Rice Casserole is a hearty, cheesy, one-pan meal that combines all the bold flavors of chicken enchiladas with rice, beans, and melty cheese. It’s a quick, satisfying dish perfect for busy weeknights or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 3 cups cooked, shredded chicken
- 3 cups cooked white or brown rice
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (4 oz) diced green chiles
- 2 cups shredded Mexican blend or cheddar cheese, divided
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Optional toppings: sour cream, chopped cilantro, sliced green onions, diced avocado
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together shredded chicken, cooked rice, enchilada sauce, black beans, corn, green chiles, cumin, garlic powder, salt, and pepper.
- Stir in half of the shredded cheese.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining cheese and cover with foil.
- Bake for 20 minutes covered, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Add desired toppings.
Notes
- Use rotisserie chicken for a convenient shortcut.
- Swap chicken with ground beef or turkey for a variation.
- Add jalapeños or hot enchilada sauce for more heat.
- Mix in cream cheese or sour cream for a creamier base.
- Store leftovers in the fridge for up to 4 days or freeze for later.
Find it online: https://juliameals.com/chicken-enchilada-rice-casserole/
