Description

This Chicken Enchilada Rice Casserole is a deliciously easy one-dish meal that combines shredded chicken, rice, black beans, corn, and cheeses, all baked in a flavorful enchilada sauce. Perfect for a family dinner or meal prep, it’s packed with hearty ingredients and a Mexican-inspired twist that pleases any palate.

Ingredients

Scale

Protein and Base

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

Vegetables and Extras

1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Cheese and Sauce

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz) red enchilada sauce

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking and ensure even cooking.
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 evenly combined.
Layer Mixture: Spread half of this chicken and rice mixture evenly into the bottom of the prepared baking dish to form the first layer.
Add Cheese Layer: Sprinkle half of both the shredded cheddar and Monterey Jack cheeses evenly over the first layer of the mixture to add flavor and creaminess.
Top with Remaining Mixture: Add the remaining chicken and rice mixture over the cheese layer, spreading it evenly for a balanced casserole.
Add Remaining Sauce: Pour the rest of the enchilada sauce over the top of the casserole to moisten and infuse the layers with rich enchilada flavor.
Final Toppings: Sprinkle the remaining cheese, sliced black olives if using, and thinly sliced green onions evenly on top to finish the casserole.
Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is thoroughly melted, bubbly, and lightly golden around the edges.
Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes to set and make it easier to serve.
Garnish and Serve: Sprinkle freshly chopped cilantro over the top for a fresh herbaceous finish before slicing and serving.

Notes

Rotisserie chicken is a great time saver and adds extra flavor, but you can use any cooked chicken.
Use brown rice for a healthier, higher-fiber option.
Adjust the enchilada sauce amount to taste if you prefer it saucier or drier.
Black olives are optional but add a nice briny contrast to the casserole.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a spicier kick, add chopped jalapeños or hot sauce to the mix before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Casserole, Main Dish
Method: Baking
Cuisine: Mexican Inspired

Nutrition

Serving Size: 1/6 of casserole
Calories: 400 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 65 mg

Keywords: Chicken Enchilada Casserole, Rice Casserole, Mexican Casserole, One Dish Meal, Easy Dinner, Baked Enchilada Rice