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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe
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★★★★★

5.3 from 22 reviews

This Chicken Enchilada Rice Casserole is a flavorful and comforting one-dish meal that combines shredded chicken, rice, black beans, diced tomatoes with green chilies, and corn, all layered with red enchilada sauce and topped with melted cheddar and Monterey Jack cheeses. It’s an easy-to-make casserole perfect for weeknight dinners, offering the zest of Mexican flavors in a hearty, cheesy bake.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 2 cups cooked rice (white or brown)
  • 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)
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Garnishes

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced black olives (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
  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 everything together until well mixed and evenly distributed.
  3. First Layer: Spread half of this chicken and rice mixture evenly in the prepared baking dish to form the base layer of the casserole.
  4. Cheese Layer: Sprinkle half of each type of shredded cheese—cheddar and Monterey Jack—over the layer of the mixture to add flavor and creaminess.
  5. Second Layer: Add the remaining chicken and rice mixture over the cheese layer, spreading it out evenly.
  6. Add Sauce: Pour the remaining enchilada sauce evenly over the top of the second layer, infusing the casserole with rich, tangy flavor.
  7. Top with Cheese and Toppings: Sprinkle the remaining cheddar and Monterey Jack cheese on top. Add sliced black olives if using, and scatter the thinly sliced green onions over the cheese.
  8. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and beginning to golden around the edges.
  9. Cool: Remove the casserole from the oven and allow it to cool for 5 minutes to set and make serving easier.
  10. Garnish and Serve: Just before serving, sprinkle chopped fresh cilantro on top for a burst of freshness and color.

Notes

  • Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
  • You can substitute brown rice for white rice for a healthier option.
  • Black olives are optional but add a nice briny contrast to the richness of the cheese.
  • If you prefer extra spice, add chopped jalapeños or a dash of cayenne pepper to the mixture.
  • This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time.

Nutrition

Keywords: chicken enchilada casserole, enchilada rice bake, Mexican casserole, easy weeknight dinner, shredded chicken recipe

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