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Chicken Enchilada Rice Casserole

A cozy and hearty chicken enchilada rice casserole that is easy to prepare and perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 460
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked long grain white rice Day-old rice works great.
  • 2-3 cups shredded rotisserie chicken Leftover cooked chicken breast or thighs are also perfect.
  • 2 cups red enchilada sauce Choose mild, medium, or hot based on heat preference.
  • 2 cups cheese blend (Monterey Jack and Cheddar) Pepper jack can be added for extra heat.
  • 1 can black beans Rinsed and drained.
  • 1 cup corn Can use frozen or canned.
  • 1 medium onion Chopped and sautéed.
  • 1 medium bell pepper Chopped and sautéed.
Spices
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 pinch salt
Optional Upgrades
  • 1 small can chopped green chiles
  • 1 lime squeezed For added brightness before serving.
  • 1 handful fresh cilantro For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish with oil or cooking spray.
  2. Warm a skillet over medium heat and add a bit of oil. Sauté chopped onion and bell pepper with a pinch of salt until tender, about 5 to 7 minutes.
  3. Stir in the spices for 30 seconds.
  4. In a large bowl, combine cooked rice, shredded chicken, black beans, corn, the sautéed veggies, and about 2 cups of enchilada sauce. Mix until everything is coated.
  5. Add half the cheese and fold it in to melt throughout the casserole.
Baking
  1. Spread the mixture into the prepared dish. Top with the remaining sauce and then the remaining cheese.
  2. Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbling.
  3. Optional: Broil for 1 to 2 minutes to caramelize the edges, watching closely.
  4. Let it rest for 10 minutes before serving.

Notes

This casserole tastes even better the next day. Store in airtight containers for up to 4 days or freeze for up to 3 months. To reheat, add a splash of water if it looks dry.