Description
This Chicken Enchilada Rice Casserole is a comforting, cheesy, and flavorful one-dish meal that combines tender shredded chicken, cooked rice, black beans, corn, and enchilada sauce, all baked to perfection with melted cheddar and Monterey Jack cheese. Topped with fresh cilantro, avocado, and jalapeños for added brightness and heat, this casserole is perfect for an easy weeknight dinner or a make-ahead meal that the whole family will love.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups cooked white or brown rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can enchilada sauce (red or green)
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- Chopped cilantro
- Diced avocado
- Sliced green onions
- Jalapeños
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent the casserole from sticking during baking.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, enchilada sauce, sour cream, cumin, garlic powder, chili powder, salt, and black pepper. Stir everything thoroughly to ensure all ingredients are well incorporated.
- Add Cheese to Mixture: Fold in half of the shredded cheddar and Monterey Jack cheese into the chicken and rice mixture for extra creaminess and flavor throughout the casserole.
- Assemble the Casserole: Transfer the combined mixture into the prepared baking dish. Spread it out evenly to ensure consistent cooking. Then sprinkle the remaining shredded cheese over the top for a golden, bubbly crust once baked.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese on top has melted and started to turn golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes to allow it to set slightly. Before serving, add your favorite toppings such as chopped cilantro, diced avocado, sliced green onions, or jalapeños for added freshness and spice. Serve warm.
Notes
- Use rotisserie chicken for a convenient, time-saving shortcut.
- This casserole can be prepared ahead of time; just cover it and refrigerate until ready to bake. Add an extra 5 to 10 minutes to the cooking time if baking from cold.
