Chicken Enchilada Rice Casserole

A comforting and flavorful casserole that combines creamy enchilada sauce, tender chicken, and hearty rice, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

Casserole Base

2 cups cooked rice Any variety of rice works.
2 cups shredded cooked chicken Leftover rotisserie chicken is perfect.
1 can (10 oz) enchilada sauce Choose mild or spicy depending on preference.
1 cup black beans, drained and rinsed Substitute with pinto beans if preferred.
1 cup corn Fresh, frozen, or canned will work.
1 cup shredded cheese Cheddar or Monterey Jack melts well.

Vegetables and Seasoning

1/2 cup diced bell peppers Use any color on hand.
1/2 teaspoon cumin Can replace with taco seasoning if desired.
1/2 teaspoon chili powder Adjust according to heat preference.
to taste salt and pepper Essential for flavor enhancement.

Method

Preparation

Preheat oven to 350°F (175°C).
Cook rice according to package instructions.
In a large bowl, combine rice, chicken, enchilada sauce, beans, corn, half of the cheese, bell peppers, cumin, and chili powder.
Pour mixture into a greased 9x13 inch baking dish.
Sprinkle remaining cheese on top.

Baking

Bake for 25-30 minutes until cheese is bubbly and golden.
Let it rest for 5-10 minutes before serving.

Notes

Serve hot, garnished with fresh cilantro or sour cream. Leftovers can be stored in an airtight container for up to 4 days. Casserole can be frozen before or after baking.