Description

This Chicken Enchilada Casserole is a delicious and easy-to-make layered dish featuring shredded chicken, rice, black beans, corn, and enchilada sauce, all topped with melted cheese, olives, green onions, and fresh cilantro. Perfect for a family meal or casual get-together, this casserole bakes quickly to create a flavorful and comforting Mexican-inspired dinner that’s sure to become a favorite.

Ingredients

Scale

Chicken and Rice Mixture

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)
1/2 can (10 oz) red enchilada sauce

Toppings

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 can (10 oz) red enchilada sauce
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
Mix Chicken and Rice Mixture: 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 well to evenly distribute all ingredients.
Layer First Half of Mixture: Spread half of the chicken and rice mixture evenly in the prepared baking dish to create the first layer.
Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the first layer.
Layer Remaining Mixture: Add the remaining chicken and rice mixture on top of the cheese layer to form the second layer.
Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the casserole. Then sprinkle the remaining shredded cheeses on top.
Add Olives and Green Onions: Distribute the sliced black olives (if using) and thinly sliced green onions evenly on the very top.
Bake Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Cool and Garnish: Remove the casserole from the oven and let it cool for 5 minutes to set slightly. Sprinkle fresh chopped cilantro on top before serving for a fresh, vibrant finish.

Notes

Use rotisserie chicken for a quick shortcut; alternatively, cook and shred your own chicken breasts or thighs.
You can substitute the red enchilada sauce with green enchilada sauce for a different flavor profile.
For added heat, consider mixing in chopped jalapeños or hot sauce with the chicken mixture.
This casserole can be made ahead and refrigerated before baking; add extra baking time if baking straight from the fridge.
Leftovers store well in the fridge for up to 3 days and reheat in the oven or microwave.
You can swap cheddar and Monterey Jack for other Mexican blend cheeses if preferred.