Description

This Chicken Enchilada Rice Casserole is a delicious, easy-to-make meal that combines shredded chicken, rice, black beans, and enchilada sauce topped with melted cheddar and Monterey Jack cheese. Perfect for a comforting dinner, it’s packed with flavors and can be prepared quickly, making it a great family-friendly recipe.

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

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
Combine Ingredients: In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until all ingredients are well incorporated.
Layer First Half: Spread half of the chicken and rice mixture evenly in the prepared baking dish to create the first layer of the casserole.
Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the first layer for a rich cheesy flavor.
Layer Second Half: Add the remaining chicken and rice mixture on top of the cheese layer, evenly spreading it out.
Pour Sauce: Pour the remaining enchilada sauce evenly over the top layer, ensuring the casserole stays moist and flavorful.
Top with Cheese and Garnishes: Sprinkle the rest of the shredded cheeses, sliced black olives if using, and thinly sliced green onions over the enchilada sauce.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Cool: Remove the casserole from the oven and allow it to cool for about 5 minutes to set and make serving easier.
Garnish and Serve: Sprinkle fresh chopped cilantro over the top before serving to add a fresh herbaceous flavor and colorful presentation.

Notes

You can substitute shredded chicken with cooked turkey or tofu for a different protein option.
Brown rice adds a nuttier flavor and more fiber compared to white rice.
For a spicier casserole, add chopped jalapeños or use a spicy enchilada sauce.
Black olives are optional; you can omit them if preferred.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Reheat covered in the oven or microwave until warmed through.
To make this recipe gluten-free, verify that the enchilada sauce and canned ingredients are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 70 mg

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