Description
Indulge in the delightful flavors of our Chicken Enchilada Rice Casserole, a perfect fusion of traditional enchiladas and an easy-to-make casserole. This quick dish is ideal for busy weeknights, coming together in just 35 minutes to create a hearty meal that’s sure to please the entire family. With layers of tender shredded chicken, zesty black beans, and creamy cheeses bathed in savory enchilada sauce, this casserole marries flavor and convenience beautifully. Top it with fresh cilantro for a burst of freshness, and enjoy the satisfaction of a delicious one-dish wonder that’s perfect for gatherings or cozy family dinners.
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
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
- Spread half of the mixture into the prepared baking dish. Sprinkle with half of each cheese.
- Layer with the remaining chicken mixture and pour the rest of the enchilada sauce on top.
- Add the remaining cheese along with olives and green onions if desired.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Let it cool for about 5 minutes before garnishing with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg