Description

This Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal combining tender shredded chicken, savory enchilada sauce, and a medley of veggies layered over fluffy rice and topped with melted cheddar cheese. Baked to bubbly, golden perfection, it’s perfect for a hearty family dinner and garnished with fresh cilantro and sour cream for a creamy, zesty finish.

Ingredients

Scale

Main Ingredients

3 cups cooked rice
2 cups shredded cooked chicken
1 can (10 oz) red enchilada sauce
2 cups shredded cheddar cheese
1 can (4 oz) diced green chiles
1 cup corn kernels (canned or frozen and thawed)
1 cup canned black beans, rinsed and drained

Garnishes

2 tablespoons chopped cilantro
1/2 cup sour cream
Optional: sliced avocado or jalapeños

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Instructions

Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Combine casserole ingredients: In a large mixing bowl, thoroughly mix the cooked rice, shredded chicken, enchilada sauce, diced green chiles, corn kernels, and rinsed black beans until all components are evenly coated in the sauce.
Transfer mixture to dish: Spread the combined mixture evenly into the prepared baking dish to create a uniform layer.
Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the rice and chicken mixture for a cheesy crust.
Bake: Place the dish uncovered in the oven and bake for 20 to 25 minutes until the cheese is bubbly and starts to turn golden brown.
Cool briefly: Remove the casserole from the oven and let it cool for a few minutes to set and make serving easier.
Garnish and serve: Top with chopped cilantro and a dollop of sour cream. For extra flavor, add sliced avocado or jalapeños if desired before serving.

Notes

Use freshly cooked rice rather than refrigerated for best texture.
Shredded rotisserie chicken is a convenient option.
Adjust the amount of enchilada sauce depending on desired sauciness.
For extra heat, consider mixing in chopped jalapeños before baking.
This casserole can be prepared ahead and refrigerated; bake just before serving.
Leftovers reheat well in the oven or microwave.