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- 2 cups cooked rice (white or brown) - 2 cups shredded cooked chicken - 1 can (10 oz) enchilada sauce Chicken is the star of this dish. I use shredded cooked chicken, which makes prep easy. You can use leftover rotisserie chicken or cook your own. Rice is the base of the casserole. It absorbs all the great flavors. You can choose white or brown rice based on your taste. The enchilada sauce brings the heat and flavor. You can pick mild or spicy, depending on your family’s preference. - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, canned, or frozen) - 1 cup diced tomatoes (with their juice) - 1 bell pepper (any color), diced - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - Salt and pepper to taste - 1 tablespoon olive oil I like to add black beans for protein and fiber. Corn adds a sweet crunch. Diced tomatoes give moisture and flavor. Bell peppers add color and taste. I always use cumin and paprika for a warm flavor. Both cheeses melt nicely, creating a gooey topping. Don’t forget to season with salt and pepper! - Fresh cilantro - Sour cream For garnishes, fresh cilantro adds a burst of color and flavor. It gives a fresh taste that brightens the dish. A dollop of sour cream serves as a cool contrast to the spices. It also adds creaminess that everyone loves. {{ingredient_image_2}} - Preheating the oven Start by preheating your oven to 350°F (175°C). This step is key to getting that perfect bake for your casserole. - Sautéing the vegetables In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced bell pepper and sauté for about 5 minutes. You want it soft and slightly see-through. - Mixing the sautéed mixture with rice Next, add 2 cups of shredded cooked chicken, 1 can of black beans, 1 cup of corn, and 1 cup of diced tomatoes with their juice to the skillet. Stir it together with 1 teaspoon ground cumin and 1 teaspoon paprika. Season with salt and pepper. Cook for an extra 3 to 4 minutes until it’s all warm and mixed well. Then, in a large bowl, combine this mixture with 2 cups of cooked rice and half of the enchilada sauce. Mix until everything is well blended. - Preparing the baking dish Grease a 9x13-inch baking dish with cooking spray or a little olive oil. Transfer the rice and chicken blend into the dish, spreading it evenly. - Pouring sauce and topping with cheese Pour the remaining enchilada sauce over the top of your casserole. Make sure it covers everything. Then, sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese evenly over the top. - Baking time and temperature Place your casserole in the preheated oven. Bake for 25 to 30 minutes. Look for the cheese to be melted, bubbly, and lightly golden. Once done, take it out and let it cool for about 5 minutes before serving. This lets the flavors settle and keeps you from burning your mouth! To get the best texture, use cooked rice. This can be white or brown. If you want fluffy rice, rinse it before cooking. This helps remove excess starch. For even cooking, mix the ingredients well. When you combine the sautéed mixture with the rice, stir until everything is coated. This ensures all flavors blend nicely. To add more spices, try chili powder or oregano. These spices can give the dish a nice kick. You can adjust the amount based on your taste. For extra toppings, consider sliced olives or diced avocado. These add freshness and texture. You can also use jalapeños for some heat. Don't forget to sprinkle fresh cilantro on top for a burst of color and flavor! Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, saving you time and effort. Customize Your Heat: Adjust the spiciness of your enchilada casserole by choosing a milder or spicier enchilada sauce and adding jalapeños if you like extra heat. Mix Your Cheeses: For a more complex flavor, try mixing different types of cheese, such as pepper jack or queso blanco, with the cheddar and Monterey Jack. Let It Rest: Allow the casserole to rest for a few minutes after baking. This helps the layers set and makes serving easier. {{image_4}} - Using different proteins: You can switch chicken for beef, turkey, or even shrimp. Tofu is a great plant-based choice too. Each protein brings its own taste. So feel free to mix things up! - Alternative vegetables: Add your favorite veggies. Zucchini, mushrooms, or spinach work well. They add color and nutrients. You can even toss in some jalapeños for a spicy kick! - Gluten-free options: This casserole is easy to make gluten-free. Just check the enchilada sauce for gluten. Most brands are safe, but always read labels. Use gluten-free rice to keep it safe for all. - Vegetarian adaptations: Replace chicken with more beans or lentils. You can use extra veggies or a meat substitute. This keeps the dish hearty and filling without meat. - Pairing with sides: This casserole pairs nicely with a fresh salad or tortilla chips. You can serve it with guacamole or salsa for extra flavor. These sides add crunch and brightness. - Adjusting portion sizes: This dish serves 6-8, but you can easily scale it. If you need smaller portions, use a smaller dish. You can also freeze leftovers for later. Just reheat for a quick meal! To keep your Chicken Enchilada Rice Casserole fresh, store it properly. First, let the casserole cool down to room temperature. Then, transfer it to an airtight container. You can keep it in the fridge for up to four days. If you want to store it longer, freezing is a great option. For freezing, place the casserole in a freezer-safe container. It can stay frozen for up to three months. Make sure to label the container with the date. This will help you keep track of how long it has been in the freezer. When it's time to enjoy your leftovers, you have two great options: the oven or the microwave. Using the oven is often best for reheating casseroles. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Bake for about 20-25 minutes until it's heated through. This method helps keep the cheese melty and the dish moist. If you're short on time, the microwave works too. Put a portion on a microwave-safe plate. Heat it in short bursts, about 1-2 minutes at a time. Stir between intervals to ensure even heating. To maintain the flavor and texture, cover the dish with a microwave-safe lid or wrap. This keeps moisture in and prevents it from drying out. Can I prepare this casserole in advance? Yes, you can prepare this casserole ahead of time. Make it, then cover it and store it in the fridge for up to 24 hours. When ready to bake, just pop it in the oven. You may need to add a few minutes to the baking time if it is cold. How can I make this dish spicier? To add spice, use a spicy enchilada sauce instead of mild. You can also add fresh chopped jalapeños or a pinch of cayenne pepper. Try adding some crushed red pepper flakes for a little kick. Caloric content and serving sizes This casserole serves about 6-8 people. Each serving has around 350-400 calories, depending on the cheese you use and any added toppings. Key nutritional benefits This dish offers protein from the chicken and beans. It also has fiber from the beans and corn. The tomatoes and peppers add vitamins, making this meal both tasty and nutritious. How to modify for various serving sizes If you need more or fewer servings, simply adjust the ingredients. For 4 servings, use 1.5 cups of rice and 1 cup of chicken. For 10 servings, double all ingredients. Tips for meal prep and batch cooking This recipe is great for meal prep. Make a large batch and portion it into containers for lunch or dinner. You can freeze any leftovers for quick meals later. Just reheat and enjoy! This blog post detailed how to make a tasty casserole. We covered main ingredients, like chicken and rice, plus beans and cheese. After outlining easy preparation steps, we shared baking tips for perfect results. We explored variations for different diets and storage tips for leftovers. Casseroles are versatile and great for any meal. Feel free to get creative with flavors and ingredients. Remember, the right spices can elevate any dish. Enjoy cooking and share this recipe with others!

Chicken Enchilada Rice Casserole

A delicious and hearty casserole combining chicken, rice, beans, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked rice (white or brown)
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels
  • 1 cup diced tomatoes (with their juice)
  • 1 whole bell pepper (any color), diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional fresh cilantro for garnish
  • optional sour cream for serving

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure it is hot when you are ready to bake the casserole.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced bell pepper and sauté for about 5 minutes or until it softens and begins to become translucent.
  • Add the shredded cooked chicken, black beans, corn, diced tomatoes (with juice), ground cumin, paprika, and sprinkle in some salt and pepper. Stir to combine and cook for an additional 3-4 minutes until everything is heated through and well mixed.
  • In a large mixing bowl, combine the sautéed mixture with the cooked rice and half of the enchilada sauce. Mix well until all ingredients are evenly combined.
  • Grease a 9x13-inch baking dish with cooking spray or a little olive oil. Transfer the rice and chicken mixture into the dish, spreading it out evenly.
  • Pour the remaining enchilada sauce over the top of the casserole, ensuring even coverage.
  • Evenly sprinkle the shredded cheddar and Monterey Jack cheeses on top of the casserole for a cheesy finish.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
  • Carefully remove the casserole from the oven and allow it to cool for about 5 minutes before serving to help the flavors settle and prevent burns.
  • Garnish your casserole with fresh cilantro if desired, and serve with a dollop of sour cream on the side for added richness.

Notes

Garnish with fresh cilantro and serve with sour cream for added richness.
Keyword casserole, chicken, comfort food, enchilada, rice