Description
This Chicken Enchilada Rice Casserole is a hearty, cheesy, and flavor-packed dish that’s perfect for a quick dinner or meal prep. With tender chicken, creamy rice, enchilada sauce, and melted cheese, it’s everything you love about enchiladas in an easy-to-make casserole!
Ingredients
Units
Scale
- 2 cups cooked white rice (or brown rice)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 1/2 cups enchilada sauce (red or green)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 2 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sour cream
- Sliced avocado
- Jalapeño slices
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- Mix the casserole base:
- In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, and smoked paprika. Mix until well combined.
- Assemble the casserole:
- Spread half of the rice mixture evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheese over the top. Add the remaining rice mixture, then top with the remaining 1 cup of cheese.
- Bake:
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve:
- Let the casserole cool for a few minutes before garnishing with green onions and fresh cilantro. Serve with your favorite toppings like sour cream, avocado, or jalapeños.
Notes
- This dish is highly customizable! Add sautéed bell peppers, chopped green chilies, or extra spices for more flavor.
- To make it vegetarian, substitute the chicken with extra beans or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.