Print

Chicken Enchilada Rice Casserole

Print Recipe

This Chicken Enchilada Rice Casserole is a hearty and flavorful dish that combines the best of Mexican cuisine in a simple, one-dish meal. The tender shredded chicken, enchilada sauce, rice, beans, and corn come together with spices and sour cream, all topped with melted cheddar cheese. It’s perfect for a family dinner or meal prep for the week!

Ingredients

Scale

1 lb chicken breast, cooked and shredded

1 cup enchilada sauce

2 cups cooked rice

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn kernels, drained

½ cup sour cream

2 cups shredded cheddar cheese, divided

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground black pepper

Fresh cilantro, chopped (for garnish)

Instructions

1️⃣ Preheat your oven to 350°F (175°C).

2️⃣ Prepare the mixture: In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.

3️⃣ Add the seasonings: Stir in the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix everything well until it’s evenly combined.

4️⃣ Assemble the casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly and top with the remaining shredded cheddar cheese.

5️⃣ Bake: Place the casserole in the oven and bake for 20-30 minutes, or until the cheese is bubbly and melted.

6️⃣ Garnish and serve: Once out of the oven, sprinkle freshly chopped cilantro over the top for a burst of fresh flavor. Serve hot.

Notes

  • You can use rotisserie chicken for a quicker option if you don’t want to cook and shred chicken.

  • For a spicier version, try adding a chopped jalapeño or a dash of hot sauce to the mixture.

  • This casserole can easily be doubled to serve a larger crowd, just be sure to use a larger baking dish.

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