Chicken Enchilada Rice Casserole Recipe
This Chicken Enchilada Rice Casserole is a hearty and flavorful one-dish meal combining shredded chicken, rice, black beans, and corn with zesty enchilada sauce and melted cheese, baked to perfection. It’s an easy, comforting recipe perfect for family dinners or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- 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 and Toppings
- 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 and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix Main Ingredients: In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir well to evenly distribute all ingredients and flavors.
- Layer Mixture: Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the base layer.
- Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the first layer of the mixture.
- Top with Remaining Mixture: Spread the remaining chicken and rice mixture over the cheese layer, creating a second layer.
- Pour Remaining Sauce: Drizzle the remaining enchilada sauce evenly over the top layer, ensuring it covers the casserole well.
- Add Final Toppings: Sprinkle the rest of the cheeses over the sauce layer. Add sliced black olives and thinly sliced green onions evenly on top for extra flavor and texture.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes to allow it to set for easier serving.
- Garnish and Serve: Sprinkle fresh chopped cilantro evenly over the top of the casserole just before serving for a fresh, vibrant finish.
Notes
- Rotisserie chicken is a quick shortcut, but cooked shredded chicken breast or thigh can be used as well.
- You can use either white or brown rice depending on your preference for texture and nutrition.
- If you prefer a spicier casserole, add diced jalapeños or hot sauce to the mixture.
- Black olives are optional, but they add a nice briny flavor complementing the dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Keywords: chicken casserole, enchilada rice casserole, baked chicken casserole, Mexican casserole, easy dinner, one dish meal
