Chicken Enchilada Rice Casserole
This creamy Chicken Enchilada Rice Casserole combines tender chicken, zesty enchilada sauce, and fluffy rice for a comforting family dinner that's easy to make and delicious.
Ingredients
Base Ingredients
- 2 cups cooked rice Forms the hearty base of the casserole.
- 2 cups shredded cooked chicken Adds protein and makes it satisfying.
- 1 can (10 oz) enchilada sauce Gives that signature flavor and moisture.
- 1 cup black beans, drained and rinsed For added fiber and a creamy texture.
- 1 cup corn Adds a sweet pop to every bite.
- 1 cup shredded cheese (Cheddar or Monterey Jack) For that gooey, melty top!
- 1/2 cup diced bell peppers Brings in a fresh crunch.
- 1/2 teaspoon cumin Adds warmth and depth to the flavor.
- 1/2 teaspoon chili powder A touch of spice without overwhelming heat.
- to taste Salt and pepper For just the right seasoning.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients and cook your rice if it’s not already done.
- Shred your cooked chicken (use a fork for easy shredding).
Cook/Assemble
- In a large bowl, mix cooked rice, shredded chicken, enchilada sauce, black beans, corn, diced bell peppers, cumin, chili powder, salt, and pepper until combined.
- Transfer the mixture into a greased 9x13-inch baking dish.
- Top with shredded cheese.
Bake
- Bake in the preheated oven for 25-30 minutes, or until bubbly and the cheese has melted.
- Let it sit for a few minutes, then scoop and serve warm.
Notes
For best results, use leftover rotisserie chicken, and don't skip on seasoning. Can be customized with additional toppings such as avocado, sour cream, or fresh lime wedges.