Chicken Enchilada Rice Casserole is more than just a weeknight dinner; it’s a warm hug in a dish, a guaranteed crowd-pleaser that sparks joy with every spoonful. This is the kind of meal that transforms ordinary evenings into something truly special. We all crave those comforting, flavorful dishes that are both incredibly satisfying and surprisingly simple to prepare, and this Chicken Enchilada Rice Casserole absolutely delivers on all fronts. It’s the perfect blend of tender chicken, fluffy rice, and that signature, zesty enchilada sauce, all baked together into a bubbling, cheesy masterpiece. What truly sets this casserole apart is its incredible versatility – you can easily customize it with your favorite toppings, from crisp lettuce and juicy tomatoes to creamy sour cream and a sprinkle of fresh cilantro. It’s the ultimate fuss-free, family-favorite that will have everyone asking for seconds.
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken is a fantastic shortcut!)
- 2 cups cooked rice (white or brown both work wonderfully)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 cup corn kernels (use fresh, frozen, or canned – whatever you have on hand)
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives (this is optional, but adds a nice briny bite if you like them!)
- 2 green onions, thinly sliced (both the white and green parts are great here)
Getting Started: Prepping Your Casserole
Preheat and Prepare Your Dish
Before we even start mixing, let’s get our oven and baking dish ready. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This is a moderate baking temperature that will allow the casserole to heat through evenly without drying out. While the oven is preheating, lightly grease a 9×13 inch baking dish. You can use cooking spray, butter, or a little bit of olive oil. A well-greased dish will prevent sticking and make cleanup a breeze. Think of it as giving your casserole a comfy, non-stick bed to bake in.
Assembling the Delicious Layers
Mixing the Base Ingredients
In a large mixing bowl, we’re going to combine the stars of our Chicken Enchilada Rice Casserole. Add your 2 cups of cooked, shredded chicken. If you’re using rotisserie chicken, make sure to shred it into bite-sized pieces. Next, add your 2 cups of cooked rice. Whether you prefer fluffy white rice or hearty brown rice, it will absorb all those wonderful flavors. Now, gently fold in the drained and rinsed black beans and the corn kernels. If you’re using frozen corn, you don’t even need to thaw it; it will cook in the oven.
Adding the Flavor Boosters
This is where things get really exciting and our casserole starts to taste like enchiladas! Pour in the entire can of diced tomatoes with green chilies (undrained). The liquid from these tomatoes adds moisture and a delicious tomato-chili flavor. Now, open up that can of red enchilada sauce and pour it in as well. This is a key ingredient that brings that authentic enchilada taste to the dish. Stir everything together gently until all the ingredients are well combined and coated in the sauce. Don’t overmix, just ensure everything is nicely distributed.
Introducing the Cheesy Goodness and Freshness
Now it’s time for the cheese and fresh herbs! To the large bowl with your chicken, rice, beans, corn, tomatoes, and enchilada sauce, add half of your shredded cheddar cheese and half of your shredded Monterey Jack cheese. We’re reserving the other half for the topping. Gently mix these cheeses into the casserole mixture. This ensures that cheesy goodness is woven throughout every bite. Next, sprinkle in half of your chopped fresh cilantro. The cilantro adds a bright, fresh herbaceous note that cuts through the richness of the cheese and sauce. If you’re using the optional sliced black olives, now is a good time to toss them in as well.
Baking and Finishing Touches
Layering for the Final Bake
Transfer the entire mixture from the large bowl into your prepared 9×13 inch baking dish. Spread it out evenly. Now, take the remaining shredded cheddar cheese and Monterey Jack cheese and sprinkle them generously over the top of the casserole. This creates that irresistible, golden-brown cheesy crust that we all love. Finally, scatter the thinly sliced green onions over the top of the cheese. The green onions will soften and become slightly sweet as they bake.
Baking to Golden Perfection
Place the baking dish into your preheated oven. Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese on top is melted, bubbly, and starting to turn a beautiful golden brown. You’ll know it’s ready when you can see the edges bubbling and smell that incredible aroma filling your kitchen. If you want an extra-golden top, you can pop it under the broiler for a minute or two at the very end, but watch it very carefully to prevent burning.
Resting and Serving
Once out of the oven, resist the urge to dig in immediately! Let the Chicken Enchilada Rice Casserole rest for about 5 to 10 minutes before serving. This resting period allows the flavors to meld together and the casserole to set slightly, making it easier to serve neat portions. Garnish with the remaining chopped fresh cilantro just before serving for an extra burst of freshness and color. Serve hot and enjoy the comforting flavors of this easy and delicious meal!
Conclusion:
And there you have it – a truly delicious and satisfying Chicken Enchilada Rice Casserole! This dish is a perfect weeknight meal that’s packed with flavor, incredibly comforting, and surprisingly easy to bring together. We’ve walked through each step, from preparing the tender chicken to layering it with the zesty enchilada sauce and creamy rice, ensuring a wonderfully cohesive and flavorful casserole. The beauty of this Chicken Enchilada Rice Casserole lies not only in its taste but also in its versatility. Feel free to experiment with different cheeses, add in some corn for extra sweetness, or even swap the chicken for ground turkey for a lighter option. No matter how you prepare it, this Chicken Enchilada Rice Casserole is sure to become a family favorite. I truly hope you enjoy making and eating this delightful dish!
Frequently Asked Questions:
Can I make the Chicken Enchilada Rice Casserole ahead of time?
Absolutely! You can assemble the Chicken Enchilada Rice Casserole completely, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours. When you’re ready to bake, you might need to add a few extra minutes to the cooking time, as it will be cold. It’s a fantastic way to save time on busy evenings!
What are some good side dishes to serve with Chicken Enchilada Rice Casserole?
This Chicken Enchilada Rice Casserole is quite hearty on its own, but it pairs wonderfully with a fresh side salad, some steamed or roasted vegetables like broccoli or green beans, or even some simple black beans. A dollop of sour cream or a sprinkle of fresh cilantro also makes a lovely addition.
Easy Chicken Enchilada Rice Casserole
A quick and flavorful casserole featuring shredded chicken, rice, beans, corn, and enchilada sauce, topped with melted cheese.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup corn kernels
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives
- 2 green onions, thinly sliced
Instructions
-
Step 1
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. -
Step 2
In a large bowl, combine shredded chicken, cooked rice, drained black beans, and corn kernels. -
Step 3
Add the undrained diced tomatoes with green chilies and the red enchilada sauce. Stir until all ingredients are well combined. -
Step 4
Mix in half of the shredded cheddar cheese, half of the Monterey Jack cheese, half of the chopped cilantro, and the optional black olives. -
Step 5
Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheddar and Monterey Jack cheeses, and the sliced green onions. -
Step 6
Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly. -
Step 7
Let the casserole rest for 5-10 minutes before serving. Garnish with the remaining fresh cilantro.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
