Description
This Chicken Enchilada Rice Casserole is a cozy, cheesy, easy dinner packed with shredded chicken, fluffy rice, black beans, corn, enchilada sauce, and melted cheese. It is perfect for busy weeknights, family dinner ideas, quick meal prep, comfort food cravings, and anyone who loves an easy recipe with bold Tex-Mex flavor.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 cups cooked shredded chicken
3 cups cooked long-grain white rice
2 cups red enchilada sauce, divided
1 can black beans, drained and rinsed
1 cup corn kernels
1 can diced green chiles
1 tablespoon taco seasoning
1/2 cup sour cream
2 1/2 cups shredded Mexican blend cheese, divided
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat, then cook the diced onion for 3 to 4 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, green chiles, taco seasoning, sour cream, 1 1/2 cups cheese, 1 1/2 cups enchilada sauce, cilantro, lime juice, salt, and black pepper.
5. Spread the remaining 1/2 cup enchilada sauce across the bottom of the baking dish.
6. Spoon the chicken and rice mixture into the dish and spread it into an even layer.
7. Sprinkle the remaining 1 cup shredded cheese over the top.
8. Bake uncovered for 25 to 30 minutes, until hot, bubbly, and melted on top.
9. Let the casserole rest for 5 to 10 minutes before serving.
10. Garnish with extra cilantro, sour cream, avocado, jalapeños, or crushed tortilla chips if desired.
Notes
Use day-old cooked rice if possible because it absorbs the sauce without becoming mushy.
Rotisserie chicken works well and makes this casserole faster for weeknight dinners.
Add extra enchilada sauce before reheating leftovers if the rice has absorbed too much moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 88mg
Keywords: Chicken Enchilada Rice Casserole, chicken casserole, rice casserole, easy dinner, weeknight dinner, Tex-Mex casserole, family dinner ideas, comfort food