Chicken Enchilada Rice Casserole Recipe
A flavorful and comforting Chicken Enchilada Rice Casserole combining shredded chicken, enchilada sauce, rice, black beans, corn, and cheese, baked to bubbly perfection and garnished with fresh cilantro for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
Protein & Dairy
- 1 lb chicken breast, cooked and shredded
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
Vegetables & Beans
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- Fresh cilantro, chopped (for garnish)
Grains & Sauces
- 1 cup enchilada sauce
- 2 cups cooked rice
Spices
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy clean-up.
- Combine 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 for a creamy, flavorful base.
- Season the Mixture: Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper to the bowl. Mix everything thoroughly to evenly distribute all the spices throughout the casserole.
- Transfer to Baking Dish: Pour the prepared mixture into the greased baking dish and spread it evenly to allow uniform baking.
- Add Topping Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole for a gooey, cheesy crust.
- Bake: Place the dish in the oven and bake for 20 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Rest and Garnish: Remove from the oven and let the casserole rest for a few minutes before serving. Garnish with chopped fresh cilantro to add color and fresh flavor.
Notes
- Use pre-cooked or rotisserie chicken to save time.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, use low-fat cheese and sour cream.
- Serve with a side of guacamole or salsa for added flavor.
Keywords: Chicken Enchilada Rice Casserole, enchilada casserole, baked chicken casserole, Mexican casserole, easy dinner recipe
