Description
This Chicken Enchilada Rice Casserole is a hearty, flavorful dish combining shredded chicken, rice, beans, and corn, all baked together with enchilada sauce and melted cheese. It’s an easy, one-dish meal perfect for weeknight dinners or casual gatherings, offering a delicious blend of Tex-Mex flavors in a comforting casserole.
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
Cheese and Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 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 thoroughly to prevent sticking.
- 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 well to evenly distribute all ingredients.
- Layer Base: Spread half of this chicken and rice mixture evenly in the prepared baking dish as the first layer.
- Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the first layer of the mixture.
- Top Layer: Add the remaining chicken and rice mixture over the cheese layer, spreading it out evenly.
- Pour Sauce: Pour the remaining enchilada sauce evenly over the second layer to infuse moisture and flavor.
- Final Cheese and Toppings: Top the casserole with the remaining cheese, then add sliced black olives and thinly sliced green onions on top for extra flavor and texture.
- Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Rest: Remove the casserole from the oven and let it cool for 5 minutes to set before serving.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the top just before serving to add a fresh, aromatic finish.
Notes
- Rotisserie chicken saves time and adds flavor, but you can use any cooked shredded chicken.
- Use either white or brown rice based on your preference and dietary needs.
- The diced tomatoes with green chilies add a mild spice; adjust with fresh chilies if you prefer more heat.
- Black olives are optional but add a nice briny contrast.
- Letting the casserole rest after baking helps the layers set for easier serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Keywords: chicken casserole, enchilada rice casserole, Tex-Mex dinner, easy baked casserole, shredded chicken casserole, cheesy enchilada bake
