Name: Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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

Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than this Chicken Enchilada Rice Casserole! Packed with flavorful ingredients and simple to put together, this recipe is sure to become a family favorite in no time.

Why You’ll Love This Recipe?

Great flavors: The combination of tender chicken, savory enchilada sauce, and gooey cheese creates a mouthwatering dish that will have everyone coming back for seconds.
Quick prep time: With pre-cooked chicken and rice, this casserole comes together in a snap, making it perfect for busy weeknights or last-minute gatherings.
Perfect for meal prep: Whip up a batch of this casserole on the weekend and enjoy easy, reheatable meals throughout the week.

Ingredient Notes:

Cooked shredded chicken (rotisserie chicken works great!)
Cooked rice (white or brown)
Black beans, drained and rinsed
Diced tomatoes with green chilies
Corn kernels (fresh, frozen, or canned)
Red enchilada sauce
Shredded cheddar cheese
Shredded Monterey Jack cheese
Fresh cilantro, chopped
Sliced black olives (optional)
Green onions, thinly sliced

Step-by-Step Instructions:

Preheat your oven to 350°F and grease a 9×13 inch baking dish.
In a large bowl, combine the cooked shredded chicken, rice, black beans, diced tomatoes, corn, and enchilada sauce. Mix well to combine.
Spread half of the mixture into the prepared baking dish, then sprinkle with a layer of cheddar and Monterey Jack cheese. Repeat with the remaining mixture and cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Sprinkle with fresh cilantro, sliced black olives, and green onions before serving.

Helpful Tips:

For a spicier kick, use hot enchilada sauce or add diced jalapenos to the mixture.
Make this casserole vegetarian by omitting the chicken and adding extra beans or veggies.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Expert Tips for the Best Results:

Use a mix of cheddar and Monterey Jack cheese for a perfect balance of flavors.
Don’t skip the fresh cilantro and green onions – they add a burst of freshness to the dish.
Let the casserole rest for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions:

This Chicken Enchilada Rice Casserole pairs perfectly with a side of Mexican street corn, a crisp green salad, or a refreshing agua fresca.

Storage and Reheating Tips:

To reheat leftovers, simply pop individual portions in the microwave until heated through. For best results, store any remaining casserole in the freezer for up to 3 months.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe? Yes, using rotisserie chicken is a great time-saving option for this casserole.
Can I make this casserole ahead of time? Absolutely! Assemble the casserole up to a day in advance, then bake when ready to serve.
Can I freeze this casserole? Yes, this casserole freezes well. Just be sure to thaw it completely before reheating.

Conclusion:

Give this Chicken Enchilada Rice Casserole a try and enjoy a flavorful and satisfying meal that’s perfect for any occasion. Don’t forget to share your feedback and any delicious variations you come up with – happy cooking!