Chicken Enchilada Rice Casserole
A comforting and easy casserole that layers Tex-Mex flavors over tender rice and chicken, perfect for weeknights or potlucks.
Ingredients
Base Ingredients
- 2 cups cooked rice Use day-old or cooled rice for best texture.
- 2 cups cooked shredded chicken Rotisserie chicken can be used for convenience.
- 1 can 10 oz enchilada sauce Choose mild or medium based on heat preference.
- 1 cup black beans Drained and rinsed.
- 1 cup corn Frozen or canned can be used.
- 1 cup shredded cheese Cheddar or Mexican blend.
- 1/2 cup diced onion
- 1 teaspoon cumin
- Salt and pepper To taste.
- Fresh cilantro For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with oil or nonstick spray.
- In a large bowl, add the cooked rice and shredded chicken, then pour in the enchilada sauce.
- Add the drained black beans, corn, diced onion, cumin, salt, and pepper. Fold in half of the shredded cheese.
- Taste and adjust the seasoning if necessary. If the mixture seems dry, add a few tablespoons of broth or extra enchilada sauce.
Baking
- Spread the mixture evenly into the prepared dish and top with the remaining shredded cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
Serving
- Remove from the oven and let the casserole cool for 5–10 minutes before serving. Garnish with chopped fresh cilantro if desired.
Notes
Use day-old rice for the best texture. You can make this casserole ahead and refrigerate for up to 24 hours before baking.