Description
This Chicken Enchilada Rice Casserole is a flavorful, comforting one-dish meal combining shredded chicken, rice, black beans, corn, and zesty enchilada sauce, all topped with melted cheddar and Monterey Jack cheeses. It’s a perfect easy weeknight dinner that brings Mexican-inspired flavors to your table with minimal effort.
Ingredients
Scale
Protein and Base
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 cups cooked rice (white or brown)
Vegetables and 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)
- 2 green onions, thinly sliced
- 1/4 cup sliced black olives (optional)
- 1/2 cup chopped fresh cilantro
Sauces and Cheese
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- Combine Ingredients: In a large bowl, mix shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce thoroughly.
- Layer Mixture: Spread half of this combined mixture evenly in the prepared baking dish, creating the first layer of the casserole.
- Add Cheese: Sprinkle half of the cheddar and Monterey Jack cheese evenly over the first layer to add richness and flavor.
- Second Layer: Spread the remaining chicken and rice mixture on top of the cheese layer, ensuring even coverage.
- Add Sauce: Pour the remaining enchilada sauce evenly over the second layer, letting it soak in and flavor the dish.
- Final Toppings: Top with the remaining cheese, black olives if using, and sliced green onions for added texture and taste.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden in spots.
- Rest: Remove the casserole from the oven and allow it to cool for 5 minutes, which helps it set for easier serving.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the top before serving to add a bright, fresh herbal note.
Notes
- Rotisserie chicken saves time but any cooked shredded chicken works well.
- You can substitute brown rice for white rice for a healthier option.
- Adjust the amount of enchilada sauce according to your spice preference.
- Black olives are optional but add a nice color and flavor contrast.
- For a spicier casserole, add diced jalapeños or hot sauce to the mixture.
- This dish can be prepared ahead and refrigerated before baking for convenience.
- Leftovers keep well and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: chicken enchilada casserole, enchilada rice bake, easy Mexican casserole, one dish dinner, shredded chicken casserole
