Chicken Enchilada Rice Casserole
Loaded with bold Tex-Mex flavors, this Chicken Enchilada Rice Casserole is the ultimate comfort food for busy weeknights or casual gatherings. Combining tender shredded chicken, hearty rice, zesty enchilada sauce, and Mexican spices, it’s a one-dish wonder that’s both filling and irresistibly cheesy. Black beans, sweet corn, and optional green chilies add vibrant color and texture, while a crispy tortilla chip topping takes it to the next level of crunch. Ready in just 40 minutes, this casserole can be prepped ahead and customized with your favorite add-ins or garnishes like fresh cilantro, guacamole, or sour cream. Perfect for feeding a crowd or meal prepping, this easy baked dish serves up all the deliciousness of enchiladas in a quick and hassle-free format.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 cups Cooked white or brown rice
- 2 cups Red enchilada sauce
- 1 can (4 oz) Diced green chilies (optional, for heat)
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Corn (frozen, fresh, or canned and drained)
- 2 cups Shredded Mexican blend cheese
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Tortilla chips (for topping, optional)
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large mixing bowl, combine the shredded chicken, cooked rice, enchilada sauce, diced green chilies, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
Fold in 1 1/2 cups of the shredded cheese, reserving the remaining 1/2 cup for topping.
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the reserved 1/2 cup of shredded cheese over the top of the casserole. If desired, add crushed tortilla chips on top for extra crunch.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm with extra tortilla chips, sour cream, or guacamole on the side, if desired.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 8652 mg | 376% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 34.9 g | ||
| Protein | 323.8 g | 648% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2040 mg | 157% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 4362 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
