Chicken Enchilada Rice Casserole Recipe

Introduction

Chicken Enchilada Rice Casserole is a hearty and flavorful one-dish meal that’s perfect for busy weeknights. Combining tender shredded chicken, rice, and classic enchilada flavors, this casserole is easy to make and sure to satisfy the whole family.

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
• 1/2 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)
• 2 green onions, thinly sliced

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Step 2: 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 well.
3. Step 3: Spread half of the mixture evenly in the prepared baking dish.
4. Step 4: Sprinkle half of each cheese over the mixture.
5. Step 5: Add the remaining chicken and rice mixture on top.
6. Step 6: Pour the remaining enchilada sauce over everything.
7. Step 7: Top with the rest of the cheese, sliced black olives (if using), and green onions.
8. Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Step 9: Remove from the oven and let it cool for 5 minutes.
10. Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of cumin or chili powder to the chicken mixture.
• Swap black beans for pinto beans or kidney beans if preferred.
• Use a mix of cheeses like pepper jack for a spicy kick.
• For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables.
• If you like, add jalapeños for more heat before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F (175°C) oven for 15-20 minutes until hot and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well in this recipe and adds a nuttier flavor. Just be sure your rice is fully cooked before assembling the casserole.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake as directed when ready to serve, adding a few extra minutes to the baking time if baked straight from the fridge.

Chicken Enchilada Rice Casserole Recipe

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★★★★★

4.7 from 134 reviews

This Chicken Enchilada Rice Casserole is a deliciously simple and comforting dish combining shredded chicken, cooked rice, black beans, corn, and enchilada sauce, layered with melted cheddar and Monterey Jack cheeses. Perfect for a family dinner, it bakes into a cheesy, flavorful casserole that’s easy to prepare and full of Tex-Mex flair.

• Author: Kai
• 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 1x2x3x

Protein & Grains

• 2 cups cooked shredded chicken (rotisserie chicken works great!)
• 2 cups cooked rice (white or brown)

Vegetables & Beans

• 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)

Sauces & Dairy

• 1 can (10 oz) red enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Fresh Garnishes & Extras

• 1/2 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)
• 2 green onions, thinly sliced

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a bit of oil to prevent sticking.
2. Mix Main 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. Stir everything together until well mixed.
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 both the shredded cheddar and Monterey Jack cheeses over the spread mixture to add gooey cheesiness.
5. Layer Remaining Mixture: Add the remaining chicken and rice mixture evenly over the cheese layer, creating the second layer.
6. Pour Remaining Sauce: Drizzle the remaining enchilada sauce evenly over the top layer to keep the casserole moist and flavorful.
7. Top with Cheese and Garnishes: Sprinkle the remaining cheeses on top, along with the sliced black olives (if using) and green onions for extra flavor and color.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
9. Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes, allowing it to set for easier slicing.
10. Garnish and Serve: Sprinkle chopped fresh cilantro over the casserole before serving to add freshness and a pop of color.

Notes

• Rotisserie chicken is a great time saver and adds extra flavor.
• You can substitute brown rice for a healthier option or white rice for traditional flavor.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
• For a spicier dish, add diced jalapeños or hot sauce to the mixture before baking.
• Omitting olives will make the casserole milder if preferred.

Keywords: chicken enchilada casserole, rice casserole, Mexican casserole, baked enchilada, easy dinner recipe, rotisserie chicken recipe