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Chicken Enchilada Rice Casserole Recipe

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4.4 from 64 reviews

Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish baked meal that combines shredded chicken, black beans, corn, rice, and melty cheddar cheese with classic enchilada spices. Perfect for busy weeknights or casual gatherings, this casserole is easy to assemble and delivers hearty Mexican-inspired flavors in every bite.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, cooked and shredded
  • 1 cup enchilada sauce
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided

Spices

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Garnish

  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Mix main ingredients: In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of shredded cheddar cheese ensuring all are evenly distributed.
  3. Add seasonings: Sprinkle in chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated for a balanced flavor profile.
  4. Transfer to baking dish: Pour the mixture into the prepared baking dish and spread it out evenly to ensure even cooking.
  5. Add topping cheese: Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole to create a bubbly, golden crust during baking.
  6. Bake: Place the casserole in the preheated oven and bake for 20 to 30 minutes, or until the cheese has fully melted and is bubbly.
  7. Rest and garnish: Remove the casserole from the oven, let it sit for a few minutes to set, then garnish with chopped fresh cilantro before serving for a fresh, colorful finish.

Notes

  • Use leftover cooked chicken or rotisserie chicken to save time.
  • For a spicier casserole, add diced jalapeños or a dash of hot sauce.
  • Can be made ahead and refrigerated; reheat covered with foil to prevent drying out.
  • Use brown rice instead of white rice for added fiber and nutrients.
  • Sour cream can be substituted with Greek yogurt for a healthier option.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://dishiary.com/chicken-enchilada-rice-casserole-recipe/