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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe
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★★★★★

4.9 from 29 reviews

This Chicken Enchilada Rice Casserole is a flavorful and comforting one-dish meal combining shredded chicken, rice, beans, and enchilada sauce topped with melted cheeses and fresh garnishes. It’s an easy-to-make casserole perfect for busy weeknights or meal prep, blending classic Mexican-inspired flavors with wholesome ingredients.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 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

Toppings & Garnishes

  • 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). Lightly grease a 9×13 inch baking dish to prevent sticking.
  2. Mix the filling: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir well until all ingredients are evenly mixed.
  3. Layer the casserole base: Spread half of the chicken and rice mixture evenly in the prepared baking dish.
  4. Add the first cheese layer: Sprinkle half of each shredded cheese (cheddar and Monterey Jack) evenly over the mixture.
  5. Top with remaining filling: Add the remaining chicken and rice mixture over the cheese layer, spreading it out evenly.
  6. Add enchilada sauce and cheese: Pour the remaining half of the enchilada sauce over the top layer, then sprinkle the rest of the shredded cheeses evenly.
  7. Add olives and green onions: Scatter the sliced black olives (if using) and thinly sliced green onions on top for added flavor and texture.
  8. Bake the casserole: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  9. Rest and garnish: Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle fresh chopped cilantro evenly over the top before serving for a fresh herbal note.

Notes

  • Rotisserie chicken is a convenient shortcut, but you can also use grilled or baked chicken breasts.
  • Feel free to substitute brown rice for added fiber and a nuttier flavor.
  • For a spicier kick, use enchilada sauce with extra heat or add chopped jalapeños.
  • Black olives are optional but add a nice briny contrast.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This casserole can be assembled ahead of time and refrigerated before baking.

Nutrition

Keywords: Chicken Enchilada Rice Casserole, Mexican Casserole, One Dish Meal, Easy Dinner, Comfort Food, Enchilada Sauce, Shredded Chicken, Rice Casserole

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