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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe
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★★★★★

5.2 from 13 reviews

This Chicken Enchilada Rice Casserole is a flavorful and comforting one-dish meal featuring shredded chicken, cooked rice, black beans, corn, and a zesty enchilada sauce, all baked with a blend of cheddar and Monterey Jack cheeses. Garnished with fresh cilantro, olives, and green onions, it’s perfect for an easy weeknight dinner or a crowd-pleasing potluck.

Ingredients

Scale

Protein and Grains

  • 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

Cheese and Sauce

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix 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 thoroughly until all ingredients are evenly incorporated.
  3. First Layer: Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the base layer.
  4. Add Cheese: Sprinkle half of each shredded cheddar and Monterey Jack cheeses evenly over the first layer of the mixture.
  5. Second Layer: Spread the remaining chicken and rice mixture on top of the cheese layer, ensuring it is spread out evenly.
  6. Add Sauce: Pour the remaining enchilada sauce over the top of the second layer, distributing it evenly to cover the mixture.
  7. Top with Cheese and Garnishes: Sprinkle the remaining cheese, sliced black olives (if using), and green onions over the enchilada sauce layer.
  8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  9. Cool Down: Remove the casserole from the oven and allow it to cool for 5 minutes to set and make it easier to serve.
  10. Garnish and Serve: Sprinkle fresh chopped cilantro over the top just before serving to add a fresh, herby flavor.

Notes

  • You can use either white or brown rice depending on your preference for texture and nutrition.
  • Rotisserie chicken works perfectly and saves time, but you can substitute with cooked shredded chicken breasts or thighs.
  • For a spicier dish, add extra diced green chilies or a pinch of cayenne pepper to the mixture.
  • If you want a lower sodium version, choose low-sodium canned beans, tomatoes, and enchilada sauce.
  • Black olives are optional but add a nice briny flavor; omit if preferred.
  • This dish can be prepared ahead and refrigerated before baking. Add 5-10 minutes to baking time if baking straight from the fridge.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Keywords: chicken enchilada casserole, rice casserole, one dish dinner, Mexican casserole, easy chicken recipe, baked enchiladas

Find it online: https://deliciousdishspot.com/chicken-enchilada-rice-casserole-recipe/