Description
Chicken Enchilada Rice Casserole is a quick, flavorful, and satisfying dish perfect for busy weeknight dinners.
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. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish
2. In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce
3. Mix well until fully combined
4. Spread half of the mixture into the prepared baking dish
5. Sprinkle half of the cheddar and Monterey Jack cheese over the mixture
6. Add the remaining chicken and rice mixture on top
7. Pour the remaining enchilada sauce evenly over everything
8. Top with the rest of the cheese, black olives, and green onions
9. Bake for 20–25 minutes until the cheese is melted and bubbly
10. Remove from the oven and let it cool for 5 minutes
11. Sprinkle fresh cilantro over the top before serving
Notes
Use rotisserie chicken to save time
Let the casserole rest before serving for better texture
Swap white rice with brown rice for a healthier option
Add bell peppers for extra crunch and flavor
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Rice Casserole, easy Mexican casserole, quick weeknight dinners, flavorful rice dish