Description
Easy Chicken Enchilada Rice Casserole packed with flavor, cheesy goodness, and a hint of spice. Quick, comforting, crowd-pleasing meal!
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion (about 1 cup), finely diced
- 1 red bell pepper (about 1 cup), diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce (red or green)
- 1 can diced green chilies
- 2 cups shredded Mexican cheese blend, divided
- 1 tablespoon taco seasoning
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: diced avocado, sour cream, sliced green onions, diced tomatoes
Instructions
- Step 1: Prepare Your Base Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Season with a pinch of salt and pepper.
- Step 2: Combine The Main Ingredients In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed vegetables, black beans, corn, green chilies, and taco seasoning. Mix gently but thoroughly. Pour in 1 cup of the enchilada sauce and 1 cup of the shredded cheese, then fold everything together until well combined. The mixture should be moist but not soggy – add a little more sauce if it seems dry.
- Step 3: Assemble Your Casserole Spread half of the remaining enchilada sauce in the bottom of your prepared baking dish. Add the rice and chicken mixture, spreading it evenly throughout the dish. Pour the rest of the enchilada sauce over the top, making sure to cover the entire surface. This helps keep the casserole moist during baking and adds that signature enchilada flavor to your Easy Chicken Enchilada Rice Casserole.
- Step 4: Bake To Perfection Sprinkle the remaining cup of shredded cheese evenly across the top of your casserole. Cover the dish with aluminum foil, being careful not to let the foil touch the cheese. Bake covered for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and starting to brown in spots. If you prefer a more golden top, you can broil for the final 2 minutes – just watch carefully to avoid burning!
- Step 5: Serve And Garnish Remove your Easy Chicken Enchilada Rice Casserole from the oven and let it rest for 10-15 minutes before serving. Garnish with fresh cilantro and your choice of toppings like diced avocado, sour cream, sliced green onions, or diced tomatoes. Serve warm with a fresh side salad or Mexican-style street corn for a complete meal.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups per serving
- Calories: 380 calories per serving
- Sugar: 6 grams
- Sodium: 790 mg
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 5 grams
- Protein: 23 grams
- Cholesterol: 70 mg
Keywords: Easy Chicken Enchilada Rice Casserole