Chicken Enchilada Rice Casserole Recipe
This Chicken Enchilada Rice Casserole is a delicious and comforting baked dish combining shredded chicken, rice, black beans, corn, and a flavorful enchilada sauce, all layered with melted cheeses and topped with fresh cilantro. Perfect for a hearty weeknight dinner, it delivers the taste of enchiladas in an easy-to-prepare casserole form.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Main 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
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- 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. Mix everything well to distribute flavors evenly.
- First Layer: Spread half of this mixture evenly in the prepared baking dish as the casserole’s base layer.
- Add Cheese Layer: Sprinkle half of each shredded cheese—cheddar and Monterey Jack—over the mixture for a rich cheesy layer.
- Second Layer: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
- Add Sauces: Pour the remaining enchilada sauce over the entire casserole, making sure to cover it well to keep it moist and flavorful.
- Top with Cheese and Garnishes: Sprinkle the rest of the cheese over the top, then add optional sliced black olives and green onions for added flavor and texture.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Cool: Remove the casserole from the oven and allow it to cool for about 5 minutes to set and prevent burns upon serving.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the top before serving to add a fresh, herbaceous note.
Notes
- You can use either white or brown rice based on your preference or dietary needs.
- Rotisserie chicken makes prep quick but any cooked shredded chicken will work.
- Optional black olives add a nice touch but can be omitted if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For extra spice, add jalapeños or hot sauce mixed with the enchilada sauce.
Keywords: chicken enchilada casserole, baked casserole, Mexican casserole, easy dinner recipe, chicken and rice casserole, enchilada rice bake
