Description
This Cheesy Chicken Enchilada Casserole is a crowd-pleasing, flavorful layered dish combining shredded chicken, rice, beans, tomatoes, and corn, all smothered in rich enchilada sauce and melted cheese. Perfect for a comforting family dinner, this easy casserole bakes to bubbly perfection with a fresh cilantro garnish.
Ingredients
Scale
Main Ingredients
- 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)
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir thoroughly to blend all ingredients evenly.
- Layer First Half: Spread half of the chicken and rice mixture evenly into the prepared baking dish.
- Add Cheese: Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the first layer.
- Add Second Layer: Spread the remaining chicken and rice mixture on top of the cheese layer.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top layer, then sprinkle the remaining cheese, sliced black olives (if using), and green onions.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Cool and Garnish: Remove from the oven and let the casserole cool for 5 minutes. Sprinkle fresh chopped cilantro on top before serving for a fresh, vibrant finish.
Notes
- Using rotisserie chicken saves time and adds flavor, but any cooked shredded chicken works well.
- You can substitute brown rice for a healthier twist or use white rice for a softer texture.
- If you prefer a spicier dish, add chopped jalapeños or extra green chilies.
- Black olives are optional but add a nice briny contrast.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
