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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe
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★★★★★

4.9 from 29 reviews

A comforting and flavorful Chicken Enchilada Rice Casserole that combines tender shredded chicken, rice, black beans, corn, and cheese, all baked to perfection with a zesty enchilada sauce. Topped with fresh cilantro, olives, and green onions, this easy-to-make dish is a crowd-pleaser for any occasion.

Ingredients

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Chicken Enchilada Rice Casserole:

  • 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
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced black olives (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat your oven: Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Combine ingredients: In a large bowl, mix the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce.
  3. Layer in baking dish: Spread half of the mixture in the prepared dish and sprinkle half of each cheese over it.
  4. Add remaining mixture: Layer the remaining chicken and rice mixture on top.
  5. Pour sauce: Drizzle the remaining enchilada sauce over the casserole.
  6. Top and bake: Add the rest of the cheese, olives, and green onions on top. Bake for 20-25 minutes until cheese is melted and bubbly.
  7. Cool and serve: Let it cool for 5 minutes, then garnish with fresh cilantro before serving.

Nutrition

Keywords: Chicken Enchilada Rice Casserole, Enchilada Casserole, Mexican Casserole, Chicken Casserole

Find it online: https://kitchenbyrita.com/chicken-enchilada-rice-casserole-recipe/