Description
A delicious and easy-to-make Chicken Enchilada Rice Casserole that combines tender shredded chicken, rice, beans, corn, and cheeses, all baked together with flavorful enchilada sauce. Topped with fresh cilantro, olives, and green onions, this casserole is a crowd-pleaser for any night of the week.
Ingredients
Scale
Shredded Chicken:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
Rice:
- 2 cups cooked rice (white or brown)
Black Beans:
- 1 can (15 oz) black beans, drained and rinsed
Diced Tomatoes with Green Chilies:
- 1 can (10 oz) diced tomatoes with green chilies
Corn:
- 1 cup corn kernels (fresh, frozen, or canned)
Enchilada Sauce:
- 1 can (10 oz) red enchilada sauce
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Additional:
- 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) and grease a 9×13 inch baking dish.
- 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.
- Layer Mixture: Spread half of the mixture in the baking dish, then add half of each cheese on top.
- Add Remaining Mixture: Layer the rest of the chicken and rice mixture over the cheese.
- Pour Sauce: Drizzle the remaining enchilada sauce over the casserole.
- Top and Bake: Sprinkle the remaining cheese, olives, and green onions on top. Bake for 20-25 minutes until cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool for 5 minutes after removing from the oven. Garnish with fresh cilantro before serving.
Notes
- This casserole can be customized with additional toppings like sour cream, avocado, or hot sauce.
- For a spicier kick, use pepper jack cheese or add diced jalapeños to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Rice Casserole, Enchilada Casserole, Mexican Casserole, Chicken Casserole
