Description
A hearty and flavorful Chicken Enchilada Casserole with Rice, perfect for comfort food cravings. This dish features layers of tender chicken, fluffy rice, zesty enchilada sauce, and melted cheese, making it ideal for weeknights or gatherings. It’s easily customizable and can be made ahead.
Ingredients
Scale
- 2 cups cooked white or brown rice
- 3 cups cooked, shredded chicken
- 2 cups shredded Mexican blend cheese, divided
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (19 oz) can red enchilada sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh cilantro, sour cream, and sliced jalapeños for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Cook and shred chicken and prepare rice if not already done. Dice onion and mince garlic.
- In a large skillet over medium heat, sauté the onion in olive oil for 3-4 minutes until translucent. Add garlic, cumin, and chili powder, cooking for 1 minute more until fragrant.
- In a large mixing bowl, combine cooked rice, shredded chicken, sautéed onion mixture, black beans, corn, diced tomatoes with green chiles, half the shredded cheese, and half the enchilada sauce. Season with salt and pepper, then toss gently.
- Spoon the mixture into the prepared baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 25-30 minutes, or until cheese is melted and bubbly. Let rest for 5-10 minutes before serving.
Notes
- For best texture, use freshly cooked or day-old rice.
- Shred your own cheese for optimal melting.
- Substitute roasted veggies or extra beans for a vegetarian option.
- Add diced jalapeños or hot enchilada sauce for a spicier version.
- Use cauliflower rice for a low-carb alternative.
- Rotisserie chicken can save prep time.
- Let the casserole rest for 10 minutes before serving for cleaner slices.
- Add an extra layer of cheese in the middle for more cheesiness.
- Can be assembled up to 24 hours ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casseroles, Chicken, Family Dinner, Main Dishes, Mexican
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 0mg