Easy Chicken Enchilada Rice Casserole Recipe
This Easy Chicken Enchilada Rice Casserole is a delicious and comforting one-dish meal that combines tender chicken, rice, black beans, corn, and cheese, all smothered in flavorful enchilada sauce. Perfect for a family dinner or a potluck gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Casserole:
- 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 your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
- Spread half of the mixture in the prepared baking dish.
- Sprinkle half of each cheese over the mixture.
- Add the remaining chicken and rice mixture on top.
- Pour the remaining enchilada sauce over everything.
- Top with the rest of the cheese, olives, and green onions.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes.
- Sprinkle fresh cilantro over the top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Rice Casserole, Enchilada Casserole, Mexican Casserole
