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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe
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★★★★★

5.2 from 22 reviews

This Chicken Enchilada Rice Casserole is a flavorful and comforting dish that combines shredded chicken, rice, black beans, and enchilada sauce topped with melted cheddar and Monterey Jack cheeses. Perfect for an easy weeknight dinner, this casserole is packed with Mexican-inspired flavors and is sure to please the whole family.

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 Flavorings

  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels, fresh, frozen, or canned
  • ½ cup chopped fresh cilantro
  • ¼ cup sliced black olives (optional)
  • 2 green onions, thinly sliced

Sauces and Cheese

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

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
  2. Combine Ingredients: In a large bowl, mix together the shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until evenly combined.
  3. Layer Base Mixture: Spread half of the chicken and rice mixture evenly in the prepared baking dish to create the base layer.
  4. Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the base layer to add a creamy, melty texture.
  5. Top with Remaining Mixture: Add the remaining chicken and rice mixture on top of the cheese layer, spreading evenly.
  6. Pour Remaining Sauce: Drizzle the remaining enchilada sauce over the entire casserole to infuse it with rich flavor.
  7. Final Cheese and Toppings: Spread the remaining shredded cheeses over the top. Add sliced black olives and thinly sliced green onions for extra flavor and texture.
  8. Bake: Place in the oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and lightly golden.
  9. Cool Slightly: Remove the casserole from the oven and allow it to cool for 5 minutes to set and make serving easier.
  10. Garnish and Serve: Sprinkle fresh chopped cilantro over the top just before serving to add freshness and color.

Notes

  • Using rotisserie chicken saves time but you can also cook and shred your own chicken breasts.
  • For a spicier dish, add chopped jalapeños or use a spicier enchilada sauce.
  • Black olives are optional but add a nice briny contrast; omit if you prefer.
  • This casserole can be made ahead and refrigerated for up to 24 hours before baking.
  • Use brown rice to increase the fiber content and make the dish more filling.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken enchilada rice casserole, enchilada casserole, Mexican casserole, easy dinner recipes, shredded chicken casserole

Find it online: https://servedbynora.com/chicken-enchilada-rice-casserole-recipe/