Description
This Easy Chicken Enchilada Rice Casserole is a flavorful, hearty dish combining shredded chicken, rice, black beans, and enchilada sauce, baked to perfection with melted cheddar and Monterey Jack cheeses. Ready in just 35 minutes, it’s a perfect weeknight dinner that brings together Mexican-inspired ingredients in a comforting casserole form.
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
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
Sauces and Cheese
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnishes and Extras
- ½ cup chopped fresh cilantro
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced
Instructions
- Preheat the oven and prepare baking dish. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking and for easy cleanup.
- Combine main 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 until everything is evenly incorporated.
- Layer the casserole base. Spread half of the chicken and rice mixture evenly into the prepared baking dish to create the base layer.
- Add half the cheese. Sprinkle half of both the shredded cheddar and Monterey Jack cheeses evenly over the first layer of the casserole mixture.
- Layer remaining mixture. Add the remaining chicken and rice mixture on top of the cheese layer, spreading it out evenly.
- Pour remaining enchilada sauce. Drizzle the remaining enchilada sauce over the top of the second layer to add moisture and flavor.
- Top with cheese and garnishes. Sprinkle the rest of the shredded cheeses evenly on top, then add sliced black olives (if using) and thinly sliced green onions.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and lightly golden around the edges.
- Cool slightly before serving. Remove the casserole from the oven and allow it to cool for about 5 minutes to set up for easier serving.
- Garnish and serve. Sprinkle chopped fresh cilantro over the top just before serving for a fresh pop of flavor and color.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Brown rice can be used for a nuttier taste, but white rice works equally well.
- Adjust enchilada sauce quantity to taste if you prefer a saucier or drier casserole.
- The black olives are optional; omit if not preferred.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
