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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

A hearty one-dish meal combining tender shredded chicken, fluffy rice, black beans, and melted cheese with zesty enchilada sauce. Perfect for busy weeknights and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 2 cups cooked rice white or brown, day-old preferred
  • 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 divided
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1/2 cup chopped fresh cilantro for garnish
  • 1/4 cup sliced black olives optional
  • 2 green onions thinly sliced

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well until everything is evenly distributed.
  3. Spread half of the mixture evenly in the prepared baking dish, creating your foundation layer.
  4. Sprinkle half of each cheese (cheddar and Monterey Jack) over the mixture.
  5. Add the remaining chicken and rice mixture on top, spreading it evenly to the edges.
  6. Pour the remaining enchilada sauce over everything, letting it drizzle into the layers.
  7. Top with the rest of the cheese, olives, and green onions.
  8. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and just starting to brown at the edges.
  9. Remove from the oven and let it cool for 5 minutes to help the layers set.
  10. Sprinkle fresh cilantro over the top before serving for restaurant-quality presentation.

Notes

Make ahead: Assemble up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time. Freezing: Freeze assembled casserole (before baking) for up to 3 months. Vegetarian option: Replace chicken with extra beans or roasted vegetables. For extra heat: Add diced jalapeños or cayenne pepper.
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