Chicken Enchilada Rice Casserole Recipe
This Chicken Enchilada Rice Casserole is a hearty, flavorful one-dish meal perfect for busy weeknights. Combining shredded chicken, rice, black beans, corn, and a zesty enchilada sauce, it’s layered with plenty of melted cheddar and Monterey Jack cheeses for a comforting Mexican-inspired dinner that’s easy to prepare and full of vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Rice Mixture
- 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)
- 1/2 cup enchilada sauce (from 1 can)
Toppings and Sauce
- 1 can (10 oz) red enchilada sauce (divided)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sliced black olives (optional)
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- Mix Filling: In a large bowl, combine the shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir well until all ingredients are evenly incorporated.
- First Layer: Spread half of the chicken and rice mixture evenly into the prepared baking dish as the first layer of the casserole.
- Add Cheese: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the mixture to create a cheesy layer.
- Second Layer: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
- Top with Sauce: Pour the remaining enchilada sauce evenly over the entire casserole to add moisture and flavor.
- Add Final Toppings: Top the casserole with the rest of the shredded cheeses, sliced black olives (if using), and thinly sliced green onions for extra flavor and texture.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheeses are melted, bubbly, and slightly golden.
- Rest: Remove the casserole from the oven and let it cool for 5 minutes to allow the layers to set and prevent burning your mouth.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top for a fresh, bright finish before serving.
Notes
- Rotisserie chicken is a great shortcut to save time and add flavor to this casserole.
- You can substitute white rice for brown rice to add more fiber and a nuttier taste.
- Adjust the amount of enchilada sauce depending on how saucy you prefer the casserole.
- Black olives are optional but add a nice briny contrast to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Chicken Enchilada Casserole, Mexican casserole, rice casserole, easy dinner recipe, shredded chicken recipe, enchilada sauce casserole
