Chicken Enchilada Rice Casserole
This Chicken Enchilada Rice Casserole is a delicious, easy-to-make meal that combines the flavors of traditional enchiladas with the convenience of a casserole.Perfect for busy weeknights, it takes just 35 minutes from start to finish
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 your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
- Spread half of the mixture in the prepared baking dish.
- Sprinkle half of each cheese over the mixture.
- Add the remaining chicken and rice mixture on top.
- Pour the remaining enchilada sauce over everything.
- Top with the rest of the cheese, olives, and green onions.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes.
- Sprinkle fresh cilantro over the top before serving.
Notes
Pro tip: For an extra kick, add a diced jalapeño or a dash of hot sauce. And if you're feeling adventurous, why not try making your own enchilada sauce? It's easier than you think and adds that homemade touch!