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Chicken Enchilada Rice Casserole

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This Chicken Enchilada Rice Casserole is a delightful fusion of flavors and textures that brings the essence of traditional enchiladas to your dinner table. Ready in just 35 minutes, this one-pan dish features tender shredded chicken, wholesome rice, and vibrant vegetables all enveloped in a rich enchilada sauce. Topped with a gooey blend of cheeses and garnished with fresh herbs, it’s the perfect meal for busy weeknights or family gatherings. Customize it with your favorite veggies or spice levels to suit everyone’s palate, making it an ideal choice for both casual dinners and special occasions. Enjoy leftovers throughout the week, as this casserole reheats beautifully!

Ingredients

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  • 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 (fresh, frozen, or canned)
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced black olives (optional)
  • 2 green onions (thinly sliced)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes, corn, and half the enchilada sauce. Mix well.
  3. Layer half of the mixture in the baking dish. Top with half of each cheese variety. Add the remaining mixture and pour the rest of the enchilada sauce on top.
  4. Finish with the remaining cheese, olives (if using), and green onions. Bake for 20-25 minutes until cheese is bubbly.
  5. Let cool for 5 minutes before serving and garnish with fresh cilantro.

Nutrition

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