Description
This Chicken Enchilada Rice Casserole is a flavorful and hearty one-dish meal combining tender shredded chicken, seasoned rice, black beans, corn, and a zesty enchilada sauce, all topped with melted cheddar and Monterey Jack cheeses. Perfect for a crowd-pleasing dinner, it brings together classic Mexican-inspired ingredients in a convenient casserole format that is easy to prepare and satisfying to eat.
Ingredients
Scale
Protein & Grains
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 cups cooked rice (white or brown)
Vegetables & 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)
- ½ cup chopped fresh cilantro
- 2 green onions, thinly sliced
- ¼ cup sliced black olives (optional)
Condiments & Cheese
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while assembling the casserole.
- Combine Ingredients: In a large mixing bowl, gently mix the cooked shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn kernels, and red enchilada sauce until thoroughly combined.
- Add Fresh Ingredients: Stir in the chopped fresh cilantro and sliced green onions, reserving a small amount of green onions for garnish if desired. If using, add the sliced black olives to the mixture.
- Layer Casserole: Pour the mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes or until the cheese is completely melted and bubbly and the casserole is heated through.
- Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with any reserved green onions and additional cilantro if desired before serving.
Notes
- For extra spice, add a pinch of chili powder or cayenne pepper to the mixture before baking.
- Use brown rice for a healthier, higher-fiber option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- Substitute the chicken with cooked shredded turkey or a plant-based protein for variation.
- If you prefer a saucier casserole, add an extra ½ cup of enchilada sauce.
Keywords: chicken enchilada casserole, rice casserole, easy Mexican casserole, baked enchilada rice, chicken and rice casserole, shredded chicken recipe