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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole is the weeknight dinner hero you've been searching for, offering a comforting, flavorful, and incredibly easy way to enjoy classic enchilada taste all in one dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups shredded cooked chicken (rotisserie chicken works great!)
  • 1 (10-ounce) can enchilada sauce (mild or medium, to your preference)
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Pinch salt
  • Pinch black pepper
  • 1.5 cups shredded Monterey Jack cheese (or a Mexican blend)
Optional toppings
  • sour cream
  • chopped cilantro
  • diced avocado
  • pico de gallo
  • jalapeños thinly sliced

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter to prevent sticking.
  2. In a large mixing bowl, combine the cooked white rice, shredded cooked chicken, drained and rinsed black beans, and thawed frozen corn.
    2 cups cooked white rice, 2 cups shredded cooked chicken, 1 (15-ounce) can black beans, 1 cup frozen corn
  3. To the bowl, add the can of enchilada sauce. Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper. Stir everything together thoroughly until all the ingredients are evenly coated with the enchilada sauce and seasonings.
    1 (10-ounce) can enchilada sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, Pinch salt, Pinch black pepper
  4. Pour half of the mixture into the prepared baking dish and spread it out evenly. Sprinkle half of the shredded Monterey Jack cheese over the rice mixture.
    1.5 cups shredded Monterey Jack cheese
  5. Add the remaining rice and chicken mixture on top of the cheese layer, spreading it evenly. Top with the remaining shredded Monterey Jack cheese, ensuring the entire surface is covered.
    1.5 cups shredded Monterey Jack cheese
  6. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly and lightly golden brown.
  7. Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
  8. Serve the Chicken Enchilada Rice Casserole hot. Offer a variety of optional toppings like sour cream, fresh chopped cilantro, diced avocado, a dollop of pico de gallo, or thinly sliced jalapeños for those who like a little extra heat.
    sour cream, chopped cilantro, diced avocado, pico de gallo, jalapeños

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Can also be frozen for 2-3 months.