Chicken Enchilada Rice Casserole Recipe
This Chicken Enchilada Rice Casserole is a flavorful one-pot meal combining tender shredded chicken, aromatic jasmine rice, black beans, and corn, all baked together with enchilada sauce and melty cheddar-jack cheese. Easy to prepare and packed with Mexican-inspired spices, it makes a hearty and comforting dinner perfect for family meals or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- ¾ cup small diced yellow onion
- ¾ cup small diced red bell pepper, stem and seeds removed
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- 1 ½ cup uncooked Jasmine rice
- 2 cups chicken broth
- 19 ounces enchilada sauce, divided (1 cup to cook rice and 1 ⅓ cups to mix with remaining ingredients)
- 3 cups pre-cooked and shredded chicken breast meat
- 15.5 ounces black beans, drained and rinsed
- 15.25 ounces whole kernel yellow corn, drained
- 2 cups shredded sharp cheddar-jack cheese
Garnish
- 1 ½ tablespoons finely chopped fresh cilantro (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or sauté pan over medium heat. Add the diced yellow onion and red bell pepper, cooking until softened and translucent, about 5 minutes.
- Add Seasoning: Stir in garlic powder, dried oregano, salt, and black pepper to coat the vegetables evenly and release their aromas.
- Cook Rice: Add the uncooked jasmine rice to the skillet and stir to combine. Pour in 2 cups chicken broth and 1 cup of enchilada sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Combine Casserole Ingredients: In a large mixing bowl, combine the cooked rice mixture with shredded chicken, drained black beans, drained corn, remaining 1⅓ cups of enchilada sauce, and half of the shredded cheese. Mix well to ensure all ingredients are evenly distributed.
- Assemble Casserole: Transfer the combined mixture into a greased baking dish (approx. 9×13 inches). Sprinkle the remaining shredded cheddar-jack cheese evenly over the top.
- Bake: Preheat oven to 375°F (190°C). Bake the casserole uncovered for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and let rest slightly. Sprinkle finely chopped fresh cilantro over the casserole just before serving for a fresh, aromatic finish.
Notes
- If you don’t have pre-cooked chicken, poach or roast chicken breasts beforehand and shred them.
- Use low-sodium enchilada sauce and chicken broth to control salt content.
- This casserole can be made ahead and refrigerated; bake directly from the fridge, adding a few extra minutes to baking time.
- Substitute the cheddar-jack cheese with a Mexican blend or Monterey Jack cheese to vary flavors.
- For a spicier dish, add some chopped jalapeños or a dash of cayenne pepper along with the spices.