Chicken Enchilada Rice Casserole
Chicken Enchilada Rice Casserole is a delightful fusion of traditional Mexican flavors and the convenience of a one-dish meal. This hearty casserole, layered with shredded chicken, cheese, and zesty enchilada sauce, comes together in just 35 minutes, making it the perfect solution for busy weeknights or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans
- 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
Instructions
- Preheat your oven to 375F (190C) and grease a 9×13 inch baking dish.
- In a large mixing 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 and sprinkle with half of each cheese.
- Layer on the remaining chicken mixture and pour the rest of the enchilada sauce over top.
- Add the remaining cheese along with sliced olives and green onions if desired.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for about 5 minutes before serving; top with fresh cilantro for added flavor.
Nutrition
- Serving Size: 1/8 of casserole (about 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg
Find it online: https://recipeelite.com/chicken-enchilada-rice-casserole/