Chicken Enchilada Rice Casserole
Casseroles are the superheroes of family dinners, and none shine brighter than the Chicken Enchilada Rice Casserole. Imagine juicy shredded chicken, fluffy rice, and hearty beans drenched in rich enchilada sauce, layered with gooey melted cheese and baked until golden. Sounds dreamy? That’s because it is.
Ingredients
- Cooked rice – Long-grain white or brown rice freshly cooked or leftover.
- Shredded chicken – Rotisserie or cooked chicken breasts/thighs.
- Enchilada sauce – Red or green depending on your flavor preference.
- Black beans – Canned and drained.
- Corn kernels – Fresh canned, or frozen.
- Green chiles – For that warm mild heat.
- Shredded cheese – Cheddar Monterey Jack, or a Mexican blend.
- Spices – Cumin chili powder, garlic powder.
- Fresh cilantro and green onions – For garnish and freshness.
Instructions
- Step 1 – Preheat your oven:
- Set your oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- Step 2 – Prepare the rice:
- Cook your rice according to package instructions, or use leftover rice to save time.
- Step 3 – Combine the filling:
- In a large bowl, mix the cooked rice, shredded chicken, black beans, corn, green chiles, half the cheese, and all of the enchilada sauce. Add seasonings: cumin, chili powder, garlic powder, salt, and pepper to taste.
- Step 4 – Assemble the casserole:
- Spread the mixture evenly into the greased baking dish. Top with the remaining shredded cheese.
- Step 5 – Bake:
- Place the dish in the oven and bake for 25–30 minutes, until cheese is melted and bubbly, and the edges are slightly golden.
- Step 6 – Garnish and serve:
- Remove from oven and let it rest for 5 minutes. Garnish with chopped cilantro and green onions before serving.