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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole
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Chicken Enchilada Rice Casserole is a comforting and flavorful dish that brings all the delicious tastes of traditional enchiladas into a quick and easy casserole form. Perfect for busy weeknights, this recipe combines tender shredded chicken, hearty rice, and nutritious black beans, all smothered in zesty red enchilada sauce and gooey cheese. In just 35 minutes, you can whip up a meal that’s not only satisfying but also versatile enough to please even the pickiest eaters. Whether you’re enjoying it with your family or bringing it to a potluck, this casserole is sure to impress!

Ingredients

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  • 2 cups cooked shredded chicken
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes, corn, and half of the enchilada sauce.
  3. Spread half of the mixture into the prepared baking dish.
  4. Sprinkle half of each cheese over the mixture.
  5. Repeat layers with the remaining chicken and rice mixture and top with remaining enchilada sauce.
  6. Add the rest of the cheese along with optional olives and green onions.
  7. Bake for 20-25 minutes until cheese is melted and bubbly.
  8. Let cool for 5 minutes; garnish with fresh cilantro before serving.

Nutrition

Find it online: https://kitchensecretstips.com/chicken-enchilada-rice-casserole/