Go Back
Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

A delicious and easy-to-make casserole that's packed with flavor and perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 cups cooked shredded chicken Rotisserie chicken works great!
Rice
  • 2 cups cooked rice Use white or brown rice.
Black Beans
  • 1 can black beans, drained and rinsed 15 oz can.
Diced Tomatoes
  • 1 can diced tomatoes with green chilies 10 oz can.
Corn
  • 1 cup corn kernels Use fresh, frozen, or canned.
Red Enchilada Sauce
  • 1 can red enchilada sauce 10 oz can.
Cheddar Cheese
  • 1 cup shredded cheddar cheese
Monterey Jack Cheese
  • 1 cup shredded Monterey Jack cheese
Cilantro
  • 1/2 cup chopped fresh cilantro
Black Olives
  • 1/4 cup sliced black olives Optional.
Green Onions
  • 2 green onions, thinly sliced

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
  3. Spread half of the mixture in the prepared baking dish.
  4. Sprinkle half of each cheese over the mixture.
  5. Add the remaining chicken and rice mixture on top.
  6. Pour the remaining enchilada sauce over everything.
  7. Top with the rest of the cheese, olives, and green onions.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let it cool for 5 minutes.
  10. Sprinkle fresh cilantro over the top before serving.

Notes

This casserole can be prepared ahead of time and stored in the refrigerator until ready to bake. Consider adding jalapeños for extra spice!