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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole is a go-to recipe for a delicious, satisfying meal on the table fast, without a sink full of dishes. It combines all the smoky, savory flavors of traditional enchiladas into a single, scoopable dish that the whole family will enjoy. It’s a comforting and ridiculously easy meal, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 2 cups cooked rice (white or brown)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 (10 oz) can 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

Equipment

  • 9x13 inch baking dish
  • Large bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish so nothing sticks.
  2. In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and about half of the red enchilada sauce. Give it a good stir until everything is evenly mixed together.
  3. Spread half of this chicken and rice mixture evenly into the bottom of your prepared baking dish.
  4. Sprinkle half of the cheddar and half of the Monterey Jack cheese over the mixture in the dish.
  5. Layer the remaining chicken and rice mixture over the cheese, spreading it out to the edges.
  6. Pour the rest of the enchilada sauce all over the top, making sure to cover everything.
  7. Top it all off with the rest of the shredded cheeses, the sliced black olives (if you're using them), and the sliced green onions.
  8. Bake for 20-25 minutes. You'll know it's ready when the cheese is completely melted and everything is hot and bubbly, especially around the edges.
  9. Carefully remove the casserole from the oven and let it sit for about 5 minutes. This helps it set up a bit and makes it easier to serve.
  10. Just before serving, sprinkle the fresh cilantro over the top. This adds a wonderful burst of freshness that cuts through the richness of the cheese and sauce.

Notes

Use a store-bought rotisserie chicken for a shortcut and added flavor. For the best gooey cheese pull, shred your own cheese from a block. To add extra flavor and veggies, sauté a chopped onion and bell pepper and add them to the mixture. The quality of enchilada sauce varies, so use one you enjoy. Let the casserole rest for five minutes after baking for easier serving.