Easy and Delicious Chicken Enchilada Rice Casserole Recipe

If you’re craving a dish that’s bursting with bold flavors and comforting textures, this chicken enchilada rice casserole is about to become your new favorite dinner. Loaded with cheesy goodness, tender chicken, and just the right kick of spice, this one-pan wonder is as easy to make as it is to devour. Ready to find out why it’s a weeknight game-changer? Keep reading—you won’t want to miss this recipe!

Description

Creamy, cheesy, and bursting with the bold flavors of the Southwest, this Chicken Enchilada Rice Casserole is the kind of comfort food that wraps you in a warm blanket of flavor with every bite. Tender chunks of shredded chicken team up with fluffy white rice, sweet corn, black beans, and a rich red enchilada sauce, all brought together under a golden layer of melted cheese. It is like your favorite chicken enchiladas and a hearty rice bake got together to throw a fiesta in your oven.

This casserole is the perfect blend of texture and flavor. The rice soaks up the savory enchilada sauce, creating a deeply flavored base, while the ooey gooey cheese gives it an irresistible, bubbly crown. With pops of color from the green onions and the mild kick of green chilies, this dish delivers a well-balanced and deeply satisfying experience. One bite and you are transported to a table full of colorful plates, a jar of fresh salsa, and the cozy hum of family gathered around.

Why You’ll Love This Recipe

This chicken enchilada rice casserole is the definition of an easy weeknight meal. It comes together in one baking dish with mostly pantry and freezer staples, making it incredibly convenient for busy families or anyone short on time. Whether you use rotisserie chicken or leftovers from a previous meal, it simplifies dinner without sacrificing taste.

The dish is highly customizable. You can turn up the heat with jalapeños, make it vegetarian by swapping out the chicken for extra beans and veggies, or make it extra creamy with a dollop of sour cream mixed into the rice. It also reheats beautifully, so you can enjoy leftovers without compromising flavor or texture.

Ingredients

• 2 cups cooked white rice
• 2 cups cooked shredded chicken
• 1 can red enchilada sauce
• 1 can black beans drained and rinsed
• 1 cup frozen corn
• 1 can diced green chilies
• 2 cups shredded Mexican blend cheese
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Black pepper to taste
• 2 green onions sliced
• Fresh cilantro for garnish

Equipment

• Large mixing bowl
• 9×13 inch baking dish
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Aluminum foil
• Oven

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with nonstick spray or a thin coating of oil.
2. In a large mixing bowl, combine the cooked rice and shredded chicken. Use a fork to fluff the rice so it does not clump as you add in other ingredients.
3. Add the enchilada sauce, black beans, frozen corn, diced green chilies, cumin, garlic powder, onion powder, salt, and black pepper. Stir everything together until the ingredients are evenly distributed. I use my hands-on wooden spoon here to really fold it all in.
4. Add 1 cup of the shredded cheese to the mixture. Stir it in to create cheesy pockets throughout the casserole. Do not skip this step—it is what makes the inside irresistibly creamy.
5. Transfer the mixture to the prepared baking dish. Smooth it into an even layer so it bakes consistently. Nothing worse than an uneven bake when you’re starving.
6. Top with the remaining 1 cup of cheese. Sprinkle it evenly so every bite gets melted cheesy goodness.
7. Cover with foil and bake for 20 minutes. This helps it heat through evenly while keeping the cheese from browning too quickly.
8. Remove the foil and bake for another 10 minutes. The top should be bubbly and golden. If you like it a little crispier, broil for 1 to 2 minutes—but watch carefully.
9. Let it rest for 5 minutes after removing from the oven. This helps everything set so it cuts neatly. Trust me, those few minutes make a difference.
10. Garnish with green onions and fresh cilantro before serving. That brightness on top balances every cheesy bite perfectly.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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