5-Ingredient Chicken Enchilada Rice Casserole That’s Simply Delicious
This Chicken Enchilada Rice Casserole combines tender shredded chicken, rice, enchilada sauce, beans, and gooey cheese for a comforting, family-approved dinner that’s simple, hearty, and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-american
Ingredients
-
2 cups cooked chicken, shredded or chopped
-
2 cups cooked white or brown rice
-
1 can (10 oz) enchilada sauce (red or green)
-
1 can (15 oz) black beans, drained and rinsed
-
1 cup corn kernels (fresh, frozen, or canned)
-
1½ cups shredded cheddar cheese
-
½ cup shredded Monterey Jack or Mexican blend cheese
-
1 teaspoon chili powder
-
½ teaspoon cumin
-
Salt and pepper, to taste
-
Optional toppings: fresh cilantro, sour cream, sliced green onions
Instructions
-
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
-
In a large mixing bowl, combine the rice, chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Stir well to combine.
-
Spread the mixture evenly into the baking dish.
-
Sprinkle cheddar and Monterey Jack cheese evenly over the top.
-
Bake for 20–25 minutes, until cheese is melted and bubbly.
-
Let cool slightly before garnishing with cilantro, green onions, or sour cream. Serve warm.
Notes
– Use rotisserie chicken to save time.
– Add jalapeños or chipotle peppers for more heat.
– Top with crushed tortilla chips for added crunch.
– Store leftovers in the fridge for up to 4 days or freeze for 2 months.
– Reheat with a splash of broth or sauce to retain moisture.