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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

A delicious and hearty casserole made with chicken, rice, beans, and cheese, perfect for a family dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Enchilada Rice Casserole
  • 2 cups cooked shredded chicken Rotisserie chicken works great!
  • 2 cups cooked rice Use white or brown rice as preferred.
  • 1 can black beans 15 oz can, drained and rinsed.
  • 1 can diced tomatoes with green chilies 10 oz can.
  • 1 cup corn kernels Use fresh, frozen, or canned corn.
  • 1 can red enchilada sauce 10 oz can.
  • 1 cup shredded cheddar cheese Divided use.
  • 1 cup shredded Monterey Jack cheese Divided use.
  • 0.5 cup chopped fresh cilantro For garnish.
  • 0.25 cup sliced black olives Optional ingredient.
  • 2 pieces green onions Thinly sliced for topping.

Equipment

  • 9x13-inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  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. Spread half of the mixture in the prepared baking dish.
  4. Sprinkle half of each cheese over the mixture.
  5. Add the remaining chicken and rice mixture on top.
  6. Pour the remaining enchilada sauce over everything.
  7. Top with the rest of the cheese, olives, and green onions.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let it cool for 5 minutes.
  10. Sprinkle fresh cilantro over the top before serving.

Nutrition

Calories: 420kcal

Notes

This casserole is perfect for meal prep or feeding a crowd. Feel free to customize with your favorite toppings or add extra spice with jalapeños.
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