Description

Experience the comforting warmth of Chicken Enchilada Rice Casserole, a delightful one-dish meal that’s perfect for busy weeknights. This cozy casserole combines tender shredded chicken, hearty rice, and vibrant vegetables enveloped in rich enchilada sauce and bubbling cheese. Each bite is a celebration of flavors that meld together beautifully, creating a dish everyone will love. With minimal prep time and the versatility to customize based on your family’s preferences, this recipe quickly becomes a cherished favorite around the dinner table.

Ingredients

Scale

2 cups cooked shredded chicken
2 cups cooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large mixing bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes, corn, and half of the enchilada sauce. Mix well.
Spread half of this mixture in the prepared baking dish. Sprinkle half of each cheese over it.
Add the remaining chicken-rice mixture on top, followed by the rest of the enchilada sauce.
Top with remaining cheese and optional toppings like sliced olives or green onions.
Bake for 20-25 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1/8 casserole (approximately 250g)
Calories: 365
Sugar: 3g
Sodium: 620mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 24g
Cholesterol: 70mg