Description
This Chicken Enchilada Rice Casserole is a delicious and hearty meal that combines tender shredded chicken, flavorful rice, black beans, corn, and a blend of cheeses, all baked together with enchilada sauce for a satisfying dinner.
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 oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Combine ingredients: In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes, corn, enchilada sauce, cheddar cheese, Monterey Jack cheese, cilantro, black olives (if using), and green onions.
- Assemble casserole: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and cheese is melted.
- Serve: Let it cool slightly before serving, garnish with additional cilantro and green onions if desired, and enjoy!
Notes
- You can customize this casserole by adding extra toppings like diced avocado, sour cream, or jalapenos.
- This dish can be made ahead of time and stored in the fridge before baking. Just increase the baking time slightly if baking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Chicken Enchilada Casserole, Rice Casserole, Mexican Dinner Recipe