Description
This Chicken Enchilada Rice Casserole is a flavorful and comforting Mexican-inspired dish combining tender shredded chicken, cooked rice, black beans, corn, and enchilada sauce, topped with melted cheddar and Monterey Jack cheeses, black olives, green onions, and fresh cilantro. It’s perfect as a satisfying weeknight meal that comes together easily and bakes to bubbly perfection.
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 can (10 oz) red enchilada sauce, divided
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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Mix Chicken and Rice Base: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce (about 5 oz). Stir everything until well mixed.
- Layer First Half: Spread half of this mixture evenly in the prepared baking dish.
- Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the mixture to create a cheesy layer.
- Add Remaining Mixture: Layer the remaining chicken and rice mixture on top of the cheese.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the casserole evenly, then top it with the remaining cheese. Add the sliced black olives and green onions on top for extra flavor and texture.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Cool and Garnish: Remove from the oven and let it cool for about 5 minutes to set. Then sprinkle the chopped fresh cilantro evenly over the top before serving.
Notes
- For an extra kick, add a diced jalapeño or a dash of hot sauce into the chicken and rice mixture before baking.
- Try making your own enchilada sauce for a fresh homemade flavor; it’s easier than you might think.
- This casserole can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
- Leftovers keep well and reheat nicely, making it a great meal prep option.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg
