Description
A cheesy Chicken Enchilada Rice Casserole made with shredded chicken, rice, black beans, corn, enchilada sauce, and melted cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked white or brown rice
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup corn kernels
- 1 10-ounce can red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives, optional
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce.
- Spread half of the mixture into the prepared baking dish.
- Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the mixture.
- Add the remaining chicken and rice mixture on top.
- Pour the remaining enchilada sauce evenly over the casserole.
- Top with the remaining cheese, sliced olives, and green onions.
- Bake for 20 to 25 minutes, until the cheese melts and bubbles.
- Remove from oven and let rest for 5 minutes.
- Sprinkle with fresh cilantro before serving.
Notes
- Use rotisserie chicken for the fastest prep.
- Drain beans and corn well to avoid excess moisture.
- Let the casserole rest before serving so it scoops cleanly.
- Add jalapeños or hot enchilada sauce for more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 28
- Cholesterol: 70