Description

This Chicken Enchilada Rice Casserole is a flavorful and comforting one-dish meal combining shredded chicken, rice, black beans, tomatoes with green chilies, and classic enchilada sauce, all baked with a blend of cheddar and Monterey Jack cheeses. Perfect for a family dinner, it’s easy to prepare, versatile, and packed with Tex-Mex inspired flavors.

Ingredients

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Chicken and Rice Mixture

2 cups cooked shredded chicken (rotisserie chicken works great!)
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, divided

Cheese and Toppings

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup chopped fresh cilantro
¼ cup sliced black olives (optional)
2 green onions, thinly sliced

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
Combine Ingredients: In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until well incorporated.
Layer First Half: Spread half of the combined mixture evenly in the prepared baking dish to form the first layer.
Add Cheese Layer: Sprinkle half of each shredded cheese (cheddar and Monterey Jack) evenly over the first layer.
Top with Remaining Mixture: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it evenly.
Add Sauce and Final Toppings: Pour the remaining enchilada sauce over all the ingredients, then top with the rest of the shredded cheese, sliced black olives if using, and green onions.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden.
Cool and Garnish: Remove the casserole from the oven and let it cool for 5 minutes before sprinkling fresh chopped cilantro over the top to garnish and serve.

Notes

For an extra kick of heat, add a diced jalapeño or a dash of hot sauce to the mixture before baking.
Try making your own enchilada sauce for a homemade flavor boost; it’s easier than it seems and can be tailored to your taste.
Use leftover cooked chicken or rotisserie chicken for quick preparation.
This casserole can be stored in the refrigerator for up to 3 days and reheated well.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4g
Sodium: 720mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg