Description

This Chicken Enchilada Rice Casserole is a flavorful and hearty one-dish meal combining shredded chicken, rice, beans, corn, and a zesty enchilada sauce, all baked with melted cheeses and topped with fresh cilantro and green onions for a delicious Mexican-inspired dinner perfect for family gatherings.

Ingredients

Protein and Grains

2 cups cooked shredded chicken (rotisserie chicken works great!)
2 cups cooked rice (white or brown)

Vegetables and Beans

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)
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)

Sauces and Cheese

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
Combine Ingredients: In a large bowl, mix the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce thoroughly.
First Layer: Spread half of this mixture evenly in the prepared baking dish to form the base of the casserole.
Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the spread mixture for a gooey cheesy layer.
Second Layer: Spread the remaining chicken and rice mixture on top of the cheese layer to build the casserole up.
Top with Sauce: Pour the remaining enchilada sauce evenly over the entire casserole to infuse flavor throughout.
Final Toppings: Add the rest of the shredded cheese on top, along with the sliced black olives and green onions for extra flavor and texture.
Bake: Place the casserole in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden around the edges.
Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes to set and make serving easier.
Garnish and Serve: Sprinkle chopped fresh cilantro over the top before serving to add a fresh herbal note and color contrast.

Notes

Use rotisserie chicken for a quick shortcut, or cook and shred your own chicken breasts or thighs.
You can substitute white rice for brown rice for a whole grain option.
Black olives are optional and can be omitted or replaced with sliced jalapeños for extra heat.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Adjust the enchilada sauce amount based on your spice preference; mild or hot varieties work well.