Description
This Easy Chicken Enchilada Rice Casserole is a flavorful, cheesy one-dish meal ready in just 35 minutes. Packed with shredded chicken, rice, beans, veggies, and topped with melted cheese, it’s perfect for busy weeknights.
Ingredients
- 2 cups cooked shredded chicken (rotisserie 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
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
- Pour the mixture into the prepared baking dish. Spread evenly.
- Top with shredded cheddar and Monterey Jack cheeses, remaining enchilada sauce, and black olives if using.
- Bake for 20 minutes until the cheese is melted and bubbly.
- Remove from oven, sprinkle with chopped cilantro and sliced green onions. Serve warm.
Notes
- For extra spice, add chopped jalapeños or a dash of hot sauce.
- Leftovers store well in the fridge for up to 3 days and reheat easily.
- Use brown rice for a heartier, higher-fiber option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: Mexican-Inspired