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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe

This Chicken Enchilada Rice Casserole Recipe is your new weeknight dinner hero, offering a comforting and flavorful meal that’s incredibly easy to assemble, making it a go-to for busy families seeking delicious homemade goodness. This one-pan wonder simplifies dinner prep, transforming simple ingredients into a satisfying feast.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Course: Casserole, Dinner
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken is a great shortcut!
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves cloves garlic, minced
  • 1 15 ounce can black beans, rinsed and drained
  • 1 10 ounce can Rotel diced tomatoes and green chilies undrained – the liquid adds flavor!
  • 1 8 ounce can tomato sauce
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked white rice about 1 cup uncooked
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Sour cream optional, for serving
  • extra cilantro optional, for serving
  • sliced avocado optional, for serving
  • lime a squeeze of, optional, for serving

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a similar-sized oven-safe casserole dish with cooking spray or a little butter.
  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 cup chopped yellow onion, 2 cloves cloves garlic, minced
  3. Stir in the rinsed and drained black beans, the can of Rotel diced tomatoes and green chilies (undrained – the liquid adds flavor!), and the tomato sauce. Mix well to combine.
    1 15 ounce can black beans, rinsed and drained, 1 10 ounce can Rotel diced tomatoes and green chilies, 1 8 ounce can tomato sauce
  4. Add the shredded cooked chicken to the skillet. Stir in the chopped fresh cilantro, chili powder, cumin, and dried oregano. Season generously with salt and freshly ground black pepper to your taste. Cook for about 3-5 minutes, stirring, allowing the flavors to meld together.
    2 cups cooked shredded chicken, 1/4 cup chopped fresh cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
  5. Gently fold in the cooked white rice. Ensure the rice is evenly distributed throughout the chicken and bean mixture. If the mixture seems a little dry, you can add a tablespoon or two of water or chicken broth.
    2 cups cooked white rice
  6. Pour the entire mixture from the skillet into your prepared baking dish, spreading it out evenly.
  7. Sprinkle the shredded Monterey Jack cheese and cheddar cheese evenly over the top of the casserole.
    1 cup shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
  8. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese is melted and lightly golden brown.
  9. Once out of the oven, let the Chicken Enchilada Rice Casserole Recipe rest for about 5-10 minutes before serving. Garnish with extra cilantro, a dollop of sour cream, sliced avocado, or a squeeze of lime juice, if desired.
    extra cilantro, Sour cream, sliced avocado, lime, 1/4 cup chopped fresh cilantro

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat in microwave or oven.