Description
Chicken Enchilada Rice Casserole is a hearty, cheesy dinner made with tender shredded chicken, fluffy rice, enchilada sauce, black beans, corn, and plenty of melted cheese. It is easy to make, perfect for busy weeknights, and just as delicious reheated the next day.
Ingredients
2 cups cooked shredded chicken
2 cups cooked white rice
10 ounces red enchilada sauce
1 cup salsa
1 cup chicken broth
15 ounces black beans, drained and rinsed
1 cup corn, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1 sliced green onion
sour cream for serving
lime wedges for serving
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat, then cook the onion for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.
3. In a large bowl, combine the shredded chicken, cooked rice, enchilada sauce, salsa, chicken broth, black beans, corn, onion mixture, chili powder, cumin, smoked paprika, salt, and black pepper. Stir until evenly mixed.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top.
6. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
7. Let the casserole rest for 5 to 10 minutes, then top with cilantro and green onion. Serve with sour cream and lime wedges.
Notes
Use rotisserie chicken to save time and add extra flavor.
For a spicier casserole, use hot salsa or add diced jalapeños to the filling.
Let the casserole rest before serving so it slices and scoops more cleanly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 75mg
Keywords: chicken enchilada rice casserole, enchilada casserole, chicken rice bake, cheesy chicken casserole