Description
This Easy Chicken Enchilada Rice Casserole is a quick and satisfying Mexican-inspired meal ready in just 35 minutes. It combines shredded chicken, rice, black beans, corn, and enchilada sauce, all topped with melty cheese and fresh garnishes for a delicious, family-friendly dinner.
Ingredients
- 2 cups cooked shredded chicken
- 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).
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes with chilies, corn, and enchilada sauce. Mix until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake uncovered for 20–25 minutes until cheese is melted and casserole is heated through.
- Remove from oven and garnish with chopped cilantro, black olives, and sliced green onions.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken for a super quick prep.
- Add extra spice with diced jalapeños or a dash of chili powder.
- Leftovers store well in the fridge for 2–3 days and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired