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Chicken Enchilada Rice Casserole

Indulge in the comforting flavors of Chicken Enchilada Rice Casserole, a perfect solution for busy weeknights. This dish marries the beloved tastes of traditional enchiladas with the ease of a casserole, ensuring a hearty meal is just 35 minutes away. With layers of shredded chicken, zesty enchilada sauce, and gooey cheese, each bite is a burst of flavor that your family will adore.

  • Total Time: 35 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 2 cups cooked rice (white or brown)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1 cup corn kernels
  • 1 can red enchilada sauce (10 oz)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes, corn, and half the enchilada sauce.
  3. Layer half the mixture in the baking dish and sprinkle with half each type of cheese.
  4. Add the remaining mixture and pour the rest of the enchilada sauce on top.
  5. Finish with the remaining cheese and any optional toppings like olives or green onions.
  6. Bake for 20-25 minutes until bubbly. Let cool for 5 minutes before serving.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/8 casserole (approx. 250g)
  • Calories: 360
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 70mg

Keywords: Use rotisserie chicken for convenience. Customize spice levels by choosing mild or spicy sauces. Incorporate additional vegetables such as bell peppers for extra nutrition.