Description
This Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal combining tender shredded chicken, nutritious rice, black beans, and a zesty enchilada sauce, all topped with melted cheddar and Monterey Jack cheese. It’s perfect for an easy weeknight dinner or to feed a crowd, delivering a satisfying Mexican-inspired casserole that’s both hearty and delicious.
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
- ½ cup chopped fresh cilantro
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the cooked shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn kernels, and red enchilada sauce. Mix well until all ingredients are evenly incorporated.
- Assemble Casserole: Transfer the mixture into a greased 9×13-inch baking dish, spreading it out in an even layer. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top.
- Add Toppings: Scatter the chopped fresh cilantro, sliced black olives (if using), and thinly sliced green onions over the casserole for added flavor and color.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from oven and let cool for 5 minutes before serving. Garnish with additional cilantro or green onions if desired.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or shredded turkey.
- Use brown rice for a higher fiber alternative to white rice.
- Add jalapeños or hot sauce if you like extra spice.
- Leftover casserole can be refrigerated for up to 4 days or frozen for up to 2 months.
- To reheat, bake at 350°F until warmed through or microwave individual portions.
Keywords: chicken enchilada casserole, chicken rice casserole, Mexican casserole, easy dinner, cheesy casserole, healthy enchilada bake