Description
A quick and cheesy Chicken Enchilada Rice Casserole made with shredded chicken, cooked rice, black beans, corn, tomatoes, red enchilada sauce, and two kinds of cheese. It is ready in 35 minutes and serves six.
Ingredients
- 2 cups cooked shredded chicken, such as rotisserie chicken
- 2 cups cooked white or brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies, lightly drained
- 1 cup corn kernels, fresh, frozen and thawed, or canned and drained
- 1 can (10 ounces) red enchilada sauce, divided
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives, optional
- 2 green onions, thinly sliced
- Cooking spray, for the baking dish
Instructions
- Preheat the oven to 375°F. Coat a 9×13-inch baking dish with cooking spray.
- Add the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce to a large bowl. Stir until evenly combined.
- Spread half of the chicken and rice mixture across the prepared baking dish.
- Sprinkle half of the cheddar and half of the Monterey Jack over the mixture.
- Spread the remaining chicken and rice mixture over the cheese.
- Pour the remaining enchilada sauce evenly across the casserole.
- Top with the remaining cheddar, Monterey Jack, sliced olives, and green onions.
- Bake uncovered for 20 to 25 minutes, until the center feels hot and the cheese melts and bubbles.
- Remove the casserole from the oven and let it rest for 5 minutes.
- Sprinkle with fresh cilantro and serve with your preferred toppings.
Notes
- Use cooked rice because uncooked rice requires additional liquid and a longer baking time.
- Drain the beans, tomatoes, and canned corn well to prevent a watery casserole.
- Freshly grated cheese creates a smoother, creamier melted topping.
- Add jalapeños, avocado, sour cream, lime wedges, or crushed tortilla chips when serving.
- Store cooled leftovers in a covered container in the refrigerator for up to 4 days.
- Nutrition information represents an estimate per serving and varies by ingredient brand and portion size.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 5
- Sodium: 980
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 30
- Cholesterol: 75