Description

A comforting and flavorful Chicken Enchilada Rice Casserole that combines shredded chicken, rice, black beans, corn, and diced tomatoes with green chilies, all layered with cheesy enchilada sauce and baked to bubbly perfection. This easy-to-make casserole is perfect for a family dinner and offers a tasty twist on classic enchilada flavors in a convenient one-dish meal.

Ingredients

Scale

Main Ingredients

2 cups cooked shredded chicken (rotisserie chicken works great!)
2 cups cooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) red enchilada sauce

Cheese and Toppings

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prepare for layering the casserole.
Combine Mixture: In a large mixing bowl, combine the shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn kernels, and half of the enchilada sauce. Stir thoroughly to evenly distribute all ingredients.
Layer First Half: Spread half of the chicken and rice mixture evenly in the bottom of the prepared baking dish.
Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the first layer of the mixture.
Layer Remaining Mixture: Spread the remaining chicken and rice mixture over the cheese layer to create a second layer.
Add Remaining Sauce: Pour the remaining enchilada sauce evenly over the top layer of the mixture.
Top with Cheese and Garnishes: Sprinkle the rest of the shredded cheeses over the top, along with the sliced black olives and thinly sliced green onions.
Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes or until the cheese is melted, bubbly, and slightly golden.
Cool Slightly: Remove the casserole from the oven and allow it to cool for about 5 minutes to let it set slightly for easier serving.
Garnish and Serve: Sprinkle chopped fresh cilantro over the top before serving to add a fresh, vibrant flavor and color.

Notes

Use rotisserie chicken to save time and add extra flavor.
You can substitute white rice with brown rice for a healthier option.
Black olives are optional but add a nice salty contrast.
The casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.