Easy Chicken Enchilada Rice Casserole Recipe
A flavorful and easy-to-make Chicken Enchilada Rice Casserole that combines shredded chicken, rice, beans, and enchilada sauce baked with gooey melted cheese. Perfect for a hearty weeknight dinner or a family gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Salt
Ingredients
Scale
Protein and Base
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 cups cooked rice (white or brown)
Vegetables and Beans
- 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)
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced
- ½ cup chopped fresh cilantro
Sauces and Cheese
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Combine 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 well until evenly blended.
- Layer First Half: Spread half of this mixture evenly in the prepared baking dish to form the first layer.
- Add Cheese Layer: Sprinkle half of each shredded cheese—cheddar and Monterey Jack—over the first layer of the mixture.
- Layer Second Half: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it evenly.
- Add Remaining Sauce: Pour the remaining enchilada sauce over the entire casserole to add moisture and flavor.
- Top with Cheese and Garnishes: Sprinkle the remaining cheese over the top, then add black olives (if using) and green onions for color and extra taste.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Cool and Garnish: Remove from the oven and allow it to cool for 5 minutes. Finally, sprinkle fresh chopped cilantro over the top before serving to add a fresh, herbal note.
Notes
- Using rotisserie chicken saves prep time and adds great flavor.
- You can substitute brown rice for a nuttier taste and added fiber.
- Feel free to add jalapeños for extra heat.
- Leftovers keep well refrigerated for up to 3 days; reheat thoroughly before serving.
- For a dairy-free version, use vegan cheese alternatives and omit cheese as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 75 mg
Keywords: chicken enchilada casserole, easy casserole recipes, enchilada rice bake, Mexican chicken casserole, weeknight dinner ideas
