Chicken Enchilada Rice Casserole Recipe

Introduction

This Chicken Enchilada Rice Casserole is a delicious, comforting dish that combines shredded chicken, rice, and classic Mexican flavors in one easy bake. Perfect for weeknight dinners or feeding a crowd, it’s a flavorful and cheesy casserole everyone will love.

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
• ½ cup chopped fresh cilantro
• ¼ cup sliced black olives (optional)
• 2 green onions, thinly sliced

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. 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.
3. Step 3: Spread half of the mixture in the prepared baking dish.
4. Step 4: Sprinkle half of each cheese over the mixture.
5. Step 5: Add the remaining chicken and rice mixture on top.
6. Step 6: Pour the remaining enchilada sauce over everything.
7. Step 7: Top with the rest of the cheese, olives, and green onions.
8. Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Step 9: Remove from the oven and let it cool for 5 minutes.
10. Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Swap black beans for pinto beans if preferred.
• Add a diced jalapeño for extra heat.
• For a lower-carb option, substitute rice with cauliflower rice.
• Top with sliced avocado or a dollop of sour cream when serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat covered and add fresh toppings after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking and keep it covered in the refrigerator. Bake just before serving.

Can I freeze the casserole?

Yes, freeze before baking. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes if needed.

Chicken Enchilada Rice Casserole Recipe

Print Recipe

★★★★★

4.5 from 519 reviews

This Chicken Enchilada Rice Casserole is a flavorful, hearty dish combining shredded chicken, rice, black beans, and enchilada sauce, layered with melted cheeses and fresh toppings. Perfect for a comforting weeknight meal, it brings together Mexican-inspired flavors in an easy-to-make baked casserole.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

Cheese & Toppings

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 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 thoroughly to prevent sticking.
2. Combine Ingredients: In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until well incorporated.
3. Layer First Half: Spread half of the chicken and rice mixture evenly in the prepared baking dish, creating an even layer for the casserole base.
4. Add Cheese: Sprinkle half of each cheese—cheddar and Monterey Jack—over the first layer of the mixture evenly.
5. Layer Remaining Mixture: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
6. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the entire casserole, then top with the remaining shredded cheeses, sliced black olives if using, and the thinly sliced green onions.
7. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
8. Cool and Garnish: Remove the casserole from the oven and let it cool for about 5 minutes to set. Sprinkle freshly chopped cilantro over the top before serving.

Notes

• Rotisserie chicken is a great time saver and adds extra flavor.
• Use either white or brown rice based on your preference or dietary needs.
• If you prefer extra spice, consider adding chopped jalapeños or a dash of cayenne pepper.
• The black olives are optional but add a nice salty contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: chicken casserole, enchilada casserole, Mexican rice casserole, baked chicken dish, easy dinner recipe