Chicken Enchilada Rice Casserole Recipe
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.
- 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
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
- 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.
- 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.
- Layer First Half: Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the first layer.
- Add Cheese Layer: Sprinkle half of both the shredded cheddar and Monterey Jack cheeses over the spread mixture to add gooey cheesiness.
- Layer Remaining Mixture: Add the remaining chicken and rice mixture evenly over the cheese layer, creating the second layer.
- Pour Remaining Sauce: Drizzle the remaining enchilada sauce evenly over the top layer to keep the casserole moist and flavorful.
- 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.
- 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.
- Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes, allowing it to set for easier slicing.
- 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
