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Easy Chicken Enchilada Rice Casserole Recipe

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4 from 251 reviews

This Easy Chicken Enchilada Rice Casserole is a flavorful, hearty dish combining shredded chicken, rice, black beans, corn, and cheesy enchilada sauce baked to perfection. Ready in just 35 minutes, it’s perfect for a quick family dinner that delivers comforting Mexican-inspired flavors with minimal effort.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

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

Garnishes and Extras

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and ensure even baking.
  2. 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 thoroughly to evenly distribute all ingredients.
  3. Layer First Half: Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the first layer.
  4. Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the first layer to add richness and flavor.
  5. Layer Second Half: 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 over the top layer, then sprinkle with the remaining cheese. Add sliced black olives and green onions evenly over the top.
  7. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is completely melted, bubbly, and slightly golden.
  8. Cool and Garnish: Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle the chopped fresh cilantro over the top just before serving to add a fresh burst of flavor.

Notes

  • For extra heat, add a diced jalapeño or a dash of your favorite hot sauce to the mixture before baking.
  • Try making your own enchilada sauce for a homemade touch and customizable flavor.
  • Use either white or brown rice depending on your preference; brown rice will add a nuttier flavor and more fiber.
  • Rotisserie chicken makes this recipe quick and easy, but leftover cooked chicken works just as well.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/easy-chicken-enchilada-rice-casserole-recipe/