Go Back
–+ servings
Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe

This Chicken Enchilada Rice Casserole Recipe is a hearty and flavorful one-dish meal featuring shredded chicken, rice, beans, corn, and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Casserole
Cuisine Mexican-American
Servings 6 servings
Calories 450 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large bowl

Ingredients
  

Main Ingredients

  • 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

Cheese and Toppings

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

Instructions
 

Preparation Steps

  • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
  • In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir everything together until evenly incorporated.
  • Spread half of the chicken and rice mixture evenly in the prepared baking dish to form the first layer.
  • Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the first layer of the mixture.
  • Add the remaining chicken and rice mixture on top of the cheese layer, spreading it evenly.
  • Pour the remaining enchilada sauce evenly over the top layer.
  • Sprinkle the remaining cheeses over the sauce, then add sliced black olives and thinly sliced green onions evenly across the top.
  • Place the casserole in the preheated oven and bake for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden.
  • Remove the casserole from the oven and let it cool for 5 minutes to set and make serving easier.
  • Sprinkle the fresh chopped cilantro over the top just before serving for a burst of fresh flavor.

Notes

You can substitute rotisserie chicken with any cooked shredded chicken or turkey. For a spicier version, use a spicy enchilada sauce or add chopped jalapeños to the mix. Brown rice can be used instead of white rice for added fiber and nutrients. If you prefer a lower sodium dish, rinse canned beans and corn thoroughly and choose low-sodium enchilada sauce. Leftovers store well and can be reheated in the oven or microwave.

Nutrition

Serving: 1casseroleCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg
Keyword chicken casserole, Chicken Enchilada Rice Casserole Recipe, enchilada casserole, family dinner, Mexican casserole, one-dish meal
Tried this recipe?Let us know how it was!