Name: Chicken Enchilada Rice Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 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); 1 can (10 oz) red enchilada sauce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup chopped fresh cilantro; 1/4 cup sliced black olives (optional); 2 green onions, thinly sliced

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Introduction

This Chicken Enchilada Rice Casserole is a comforting and flavorful meal that’s perfect for busy weeknights. It combines shredded chicken, rice, beans, and a zesty enchilada sauce baked under a cheesy topping. Easy to prepare and delicious to eat, it’s sure to be a family favorite.

A close-up view of a black oval casserole dish filled with a layered rice casserole sits on a white marbled surface. The bottom layer is a fluffy orange rice mixed with shredded chicken and bits of red bell pepper. On top, there is a golden melted cheese layer with yellow corn kernels scattered across. Garnished with fresh green cilantro leaves, the casserole looks creamy and hearty. The rich texture of the rice contrasts nicely with the smooth melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 can (10 oz) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Step 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.
Step 3: Spread half of the mixture evenly in the prepared baking dish.
Step 4: Sprinkle half of each cheese over the mixture.
Step 5: Add the remaining chicken and rice mixture on top.
Step 6: Pour the remaining enchilada sauce evenly over everything.
Step 7: Top with the rest of the cheese, sliced black olives if using, and green onions.
Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 9: Remove from the oven and let it cool for 5 minutes.
Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

Use leftover roasted chicken or rotisserie chicken to save time.
Substitute the enchilada sauce with green salsa for a different flavor.
Add diced jalapeños for extra heat if desired.
For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables.
Serve with a dollop of sour cream or guacamole for added richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or in a 350°F (175°C) oven for 10-15 minutes. This casserole does not freeze well because of the rice and sauce texture.

How to Serve

A close-up view of a black oval casserole dish filled with a single-layered rice dish. The base layer consists of orange-red cooked rice mixed with pieces of shredded chicken and small bits of red chili or tomato. On top of the rice, there are scattered yellow corn kernels and melted golden cheese patches. The dish is garnished with small bright green coriander leaves. The casserole sits on a white marbled surface with a gray cloth partially visible behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well and adds a nuttier flavor and more fiber. Just be sure to use cooked rice regardless of the type.

Can I prepare this casserole ahead of time?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.