Description
This Chicken Enchilada Rice Casserole is a comforting, cheesy, Mexican‑inspired dinner made with rice, chicken, enchilada sauce, beans, and melty cheese. It is perfect for weeknights, meal prep, and family gatherings.
Ingredients
2 cups cooked rice
2 cups shredded cooked chicken
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 can (4 oz) diced green chiles
2 cups Mexican cheese blend, shredded
2 tablespoons chopped cilantro
Instructions
1. Preheat oven to 350°F and grease a 9×13‑inch baking dish.
2. Mix rice, chicken, enchilada sauce, black beans, corn, green chiles, and half the cheese.
3. Spread into the baking dish.
4. Add remaining cheese on top.
5. Bake 25 to 30 minutes until melted and bubbly.
6. Let rest 5 minutes before serving.
7. Garnish with cilantro and enjoy.
Notes
This recipe works great with leftover rotisserie chicken.
You can use green enchilada sauce for a tangier flavor.
Add jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion (of 6)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg