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–+ servings

Chicken Enchilada Rice Casserole

A delicious and hearty casserole combining chicken, rice, and enchilada flavors, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: casserole, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice Base
  • 2 cups cooked rice white or brown rice
  • 2 cups shredded cooked chicken rotisserie chicken works well
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup enchilada sauce store-bought or homemade
  • 1 cup shredded cheese cheddar or Mexican blend
Toppings
  • 1/2 cup sour cream for serving
  • 1/4 cup chopped cilantro for garnish
  • 1/2 cup sliced jalapeños optional, for garnish

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, and enchilada sauce. Mix well.
  3. Transfer the mixture into a greased casserole dish and spread evenly.
Bake
  1. Sprinkle the shredded cheese evenly over the top of the casserole.
  2. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  3. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
  1. Remove from the oven and let it cool for a few minutes.
  2. Serve warm, topped with sour cream, cilantro, and jalapeños if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gFiber: 6gSugar: 2g

Notes

This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

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