Chicken Enchilada Rice Casserole Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- 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.
- 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.
- Add Cheese: Sprinkle half of each cheese—cheddar and Monterey Jack—over the first layer of the mixture evenly.
- Layer Remaining Mixture: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
- 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.
- 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 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
