Chicken Enchilada Rice Casserole Recipe
This Chicken Enchilada Rice Casserole is a flavorful and convenient dish that combines the essence of traditional enchiladas in a simple casserole form. Perfect for busy evenings, this dish can be prepared in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican
- Diet: Vegetarian
Ingredients
Ingredients:
- 2 cups cooked shredded chicken (rotisserie chicken 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: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix Ingredients: 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.
- Layer: Spread half of the mixture in the baking dish. Sprinkle half of each cheese over it.
- Add Remaining Mixture: Layer the remaining chicken and rice mixture on top. Pour the rest of the enchilada sauce over it.
- Top and Bake: Sprinkle the remaining cheese, olives, and green onions. Bake for 20-25 minutes until cheese is melted and bubbly.
- Finish and Serve: Let it cool for 5 minutes, then sprinkle fresh cilantro on top before serving.
Notes
- For an extra kick, consider adding a diced jalapeño or a dash of hot sauce.
- Try making your own enchilada sauce for a homemade touch!
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
