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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole
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Looking for a quick and satisfying meal that the whole family will love? This Chicken Enchilada Rice Casserole is the perfect solution! Combining all the rich, comforting flavors of traditional enchiladas into an easy-to-make casserole, this dish comes together in just 35 minutes, making it ideal for busy weeknights or family gatherings. With a harmonious blend of shredded chicken, beans, and veggies enveloped in a cheesy layer, this casserole is both nutritious and customizable to suit your family’s tastes. Serve it fresh from the oven for a bubbling, hearty dish everyone will enjoy!

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 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
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish
  • Green onions for garnish

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a large bowl, combine the chicken, rice, black beans, tomatoes, corn, and half of the enchilada sauce.
  3. Spread half of this mixture into the prepared baking dish.
  4. Sprinkle half of each cheese over the mixture.
  5. Add the remaining chicken and rice mixture on top, followed by another layer of enchilada sauce.
  6. Top with the remaining cheese and optional garnishes like olives and green onions.
  7. Bake for 20-25 minutes until bubbly and golden.
  8. Let cool for 5 minutes before garnishing with cilantro.

Nutrition

Find it online: https://chopandcooktips.com/chicken-enchilada-rice-casserole/