Chicken Enchilada Rice Casserole
If you’re searching for a delightful and comforting meal that comes together quickly, look no further than this Chicken Enchilada Rice Casserole. With its layers of shredded chicken, fluffy rice, black beans, and two types of cheese smothered in zesty enchilada sauce, this casserole is both satisfying and full of flavor. Perfect for busy weeknights or family gatherings, it takes just 35 minutes from prep to table. Plus, it’s a fantastic way to use up leftover ingredients while delivering a deliciously cheesy experience that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 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
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce.
- Spread half of the mixture in a greased baking dish and sprinkle with half of each cheese type.
- Layer the remaining chicken mixture on top and pour over the remaining enchilada sauce.
- Top with the remaining cheese and optional olives and green onions.
- Bake for about 20-25 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving; garnish with fresh cilantro.
Nutrition
- Serving Size: 1 piece (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Find it online: https://freshtablerecipes.com/chicken-enchilada-rice-casserole/