Description
Chicken Enchilada Rice Casserole is a quick, cheesy, and flavorful one-pan meal packed with chicken, rice, beans, corn, and enchilada sauce. Perfect for a 35-minute weeknight dinner.
Ingredients
- 2 cups cooked chicken
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans
- ½ cup fresh cilantro
- 1 cup corn, frozen or canned
- 2 green onions
- ¼ cup black olives
- 2 cups cooked rice, white or brown
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, diced tomatoes with chilies, black beans, corn, black olives, green onions, and cilantro.
- Add cooked rice and mix until evenly combined.
- Pour in enchilada sauce and stir to coat all ingredients.
- Transfer mixture to a greased 9×13-inch baking dish. Top with cheddar and Monterey Jack cheeses.
- Bake 20 minutes until cheese is melted and bubbly. Serve warm.
Notes
- Use leftover chicken for a faster prep.
- Add jalapeños for extra heat if desired.
- Leftovers store in the fridge for up to 2 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired