Description
Chicken Enchilada Rice Casserole is a delightful one-pan meal that brings the bold flavors of enchiladas straight to your dinner table. This easy-to-make casserole combines tender shredded chicken, fluffy rice, black beans, and melted cheese, all enveloped in a rich enchilada sauce. Perfect for family dinners or casual gatherings, it takes just 35 minutes from prep to plate, allowing you to enjoy quality time with your loved ones without sacrificing flavor.
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
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro and green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix until evenly coated.
- Spread half of the mixture into the prepared baking dish and layer half of each cheese over it.
- Add the remaining mixture on top and pour the remaining enchilada sauce over everything.
- Top with the rest of the cheese along with olives and green onions if desired.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Allow to cool for about 5 minutes before garnishing with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg