Chicken Enchilada Rice Casserole
A festive, budget-friendly casserole featuring cooked rice, shredded chicken, and a blend of beans, corn, and enchilada sauce, all baked with cheese for a cozy family meal.
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or a mix; day-old rice works fine)
- 1 pound cooked chicken, shredded (rotisserie works great)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies, drained slightly if very liquidy
- 1 cup enchilada sauce (red or green) Choose based on flavor preference
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon taco seasoning
- to taste salt and pepper
- to taste chopped cilantro for garnish Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine the cooked rice and shredded chicken.
- Add the black beans and corn, then stir in the diced tomatoes with green chiles.
- Pour in the enchilada sauce and sprinkle the taco seasoning. Season with salt and pepper and mix thoroughly so everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheese over the top.
- Bake for 20–25 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro if you like, then serve.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or oven. This casserole freezes well for up to 3 months.