Chicken Enchilada Rice Casserole Recipe
A flavorful and comforting Chicken Enchilada Rice Casserole combining shredded chicken, enchilada sauce, rice, black beans, corn, and a blend of spices, topped with melted cheddar cheese and garnished with fresh cilantro. Perfect for a hearty weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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 and Seasonings
- 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
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- 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.
- Add Spices: Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper to the mixture. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Cool and Garnish: Remove the casserole from the oven and let it sit for a few minutes to set. Garnish with chopped fresh cilantro before serving for added color and flavor.
Notes
- Use rotisserie chicken for a quick shortcut.
- Feel free to substitute the black beans with pinto or kidney beans.
- For extra heat, add diced jalapeños or hot sauce to the mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can add chopped onions or bell peppers for more crunch and flavor.
Keywords: Chicken Enchilada Casserole, Mexican Casserole, Chicken Rice Casserole, Cheesy Chicken Bake, Easy Chicken Dinner
Find it online: https://tastygenius.com/chicken-enchilada-rice-casserole-recipe/
