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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

The ultimate weeknight dinner solution, offering a comforting and flavorful meal that comes together with minimal fuss. This recipe transforms simple ingredients into a crowd-pleasing dish perfect for busy families looking for a delicious and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts or thighs cooked and shredded (rotisserie chicken works great!)
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup cooked white or brown rice (about 1/2 cup uncooked)
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 2 cups shredded Monterey Jack or cheddar cheese (or a blend)
Optional toppings
  • chopped fresh cilantro
  • sliced jalapeños
  • extra sour cream
  • salsa

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Large mixing bowl
  • Aluminum foil

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. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
  3. In a large mixing bowl, combine the red enchilada sauce, condensed cream of chicken soup, and sour cream. Stir until these are well incorporated and create a smooth, creamy sauce.
    1 (10 ounce) can red enchilada sauce, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup sour cream
  4. To the bowl with the sauce, add the shredded cooked chicken, rinsed and drained black beans, and the cooked rice. Stir everything gently to coat evenly with the sauce.
    1 pound boneless, skinless chicken breasts or thighs, 1 (15 ounce) can black beans, 1 cup cooked white or brown rice
  5. Add the chili powder, cumin, salt, and black pepper to the mixture. Stir well to distribute the seasonings throughout the casserole. Taste and adjust seasoning if needed.
    1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  6. Pour the entire chicken and rice mixture into the prepared baking dish, spreading it out evenly.
  7. Sprinkle the shredded Monterey Jack or cheddar cheese uniformly over the top of the casserole, ensuring good coverage.
    2 cups shredded Monterey Jack or cheddar cheese
  8. Cover the baking dish loosely with aluminum foil. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  9. For an extra golden and slightly crispy cheese topping, remove the foil after 20-25 minutes and broil for an additional 1-3 minutes, watching carefully to prevent burning.
  10. Let the Chicken Enchilada Rice Casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve. Garnish with your favorite toppings!
    chopped fresh cilantro, sliced jalapeños, extra sour cream, salsa

Notes

Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage. Reheat in microwave or oven.