Description

This Chicken Enchilada Rice Casserole is a deliciously comforting dish combining shredded chicken, rice, black beans, corn, and enchilada sauce topped with melted cheeses, olives, and fresh green onions. Perfect for a quick weeknight dinner, it offers a flavorful twist on traditional enchiladas baked into a single casserole.

Ingredients

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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

Toppings

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

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
Mix Filling: 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 everything together thoroughly to evenly distribute the flavors.
Layer First Half: Spread half of this mixture evenly in the prepared baking dish to form the base layer.
Add First Cheese Layer: Sprinkle half of each cheese (cheddar and Monterey Jack) evenly over the mixture.
Layer Second Half: Add the remaining chicken and rice mixture over the cheese layer, spreading it evenly.
Pour Remaining Sauce: Pour the remaining enchilada sauce evenly over the top of the layered mixture, ensuring good coverage.
Top with Remaining Cheese and Garnishes: Sprinkle the rest of the cheese on top, add sliced black olives if using, and scatter the sliced green onions.
Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Just before serving, sprinkle the chopped fresh cilantro over the top for a fresh, colorful finish.

Notes

For an extra kick, add a diced jalapeño or a dash of hot sauce to the filling mixture.
If you prefer, make your own enchilada sauce to add a homemade touch and customize the flavor.
Using rotisserie chicken saves prep time and adds great roasted flavor.
You can swap out the rice for quinoa or other grains for a different twist.
For a vegetarian version, replace chicken with extra beans and vegetables.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 25 g
Cholesterol: 60 mg