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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole
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Indulge in the comforting flavors of Chicken Enchilada Rice Casserole—a delightful fusion of traditional enchiladas and an easy-to-make casserole that the entire family will love. This dish is perfect for busy weeknights, offering a hearty meal ready to serve in just 35 minutes. With layers of tender chicken, zesty enchilada sauce, and gooey cheese, every bite is satisfying and delicious. Plus, it’s versatile enough to customize with your favorite ingredients or leftovers, making it a go-to recipe for gatherings or cozy dinners at home. Gather around the table and enjoy quality time with loved ones over this flavorful casserole!

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced black olives (optional)
  • 2 green onions (thinly sliced)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. In a large bowl, mix together shredded chicken, rice, black beans, diced tomatoes, corn, and half of the enchilada sauce.
  3. Spread half of this mixture in the prepared baking dish; top with half the cheese.
  4. Layer on the remaining chicken mixture, pour over the rest of the enchilada sauce, and finish with remaining cheese.
  5. Bake for 20-25 minutes until bubbly and golden.
  6. Let cool for 5 minutes then garnish with cilantro before serving.

Nutrition

Find it online: https://mrrecipes.net/chicken-enchilada-rice-casserole/