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Easy Chicken Enchilada Rice Casserole (35 Minutes) Recipe

Easy Chicken Enchilada Rice Casserole (35 Minutes) Recipe
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★★★★★

5.2 from 27 reviews

A quick and flavorful Easy Chicken Enchilada Rice Casserole combining shredded chicken, rice, beans, corn, and enchilada sauce baked to cheesy perfection. Perfect for a comforting weeknight dinner ready in just 35 minutes.

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 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (fresh, frozen, or canned)

Sauces and Cheese

  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Garnishes and Extras

  • ½ cup chopped fresh cilantro
  • ¼ 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 prevent sticking.
  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. Stir well to evenly distribute the ingredients.
  3. Layer First Half: Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the bottom layer.
  4. Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheese over the first layer to add creamy, cheesy flavor.
  5. Top with Remaining Mixture: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
  6. Pour Sauce: Drizzle the remaining enchilada sauce evenly over the entire casserole to keep it moist and add richness.
  7. Add Final Toppings: Top with the remaining cheese, sliced black olives if using, and thinly sliced green onions for extra flavor and texture.
  8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden on top.
  9. Cool and Garnish: Remove from oven and let cool for 5 minutes to set. Sprinkle chopped fresh cilantro over the top before serving for a fresh, vibrant finish.

Notes

  • Use rotisserie chicken for a time-saving shortcut.
  • Brown rice adds a nuttier flavor and higher fiber content if preferred.
  • Adjust the spiciness by choosing mild or hot enchilada sauce.
  • Omit black olives if you prefer or substitute with diced jalapeños for extra heat.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Add a dollop of sour cream or guacamole when serving for extra creaminess.

Nutrition

Keywords: chicken enchilada casserole, easy dinner, one dish meal, baked casserole, Mexican casserole, shredded chicken recipe

Find it online: https://topreci.com/easy-chicken-enchilada-rice-casserole-35-minutes-recipe/