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Chicken Enchilada Rice Casserole

A delightful and easy-to-make casserole that combines the comforting flavors of chicken enchiladas with convenient ingredients, perfect for busy weeknights or family gatherings.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups cooked rice
  • 1 lb cooked, shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon taco seasoning
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, taco seasoning, salt, and pepper. Mix well.
  3. Transfer the mixture into a greased 9×13 inch casserole dish.
  4. Sprinkle the shredded cheese on top.
  5. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  6. Remove from the oven and let it cool slightly before serving.
  7. Garnish with chopped cilantro if desired.

Notes

For extra flavor, try adding chopped onions or bell peppers to the mixing bowl. You can use rotisserie chicken for quicker preparation. Feel free to adjust the ingredients based on your taste.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: chicken, enchilada, casserole, easy recipe, weeknight dinner