Chicken Enchilada Rice Casserole

A comforting and flavorful casserole featuring tender shredded chicken, rice, black beans, and a rich enchilada sauce, topped with melty cheese for a cozy dinner solution.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Tex-Mex

Calories: 360

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked rice
2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce Choose mild or spicy depending on preference.
1 cup black beans, drained and rinsed Canned black beans save time.
1 cup corn
1 cup shredded cheese (cheddar or Mexican blend) Grate from a block for the best melt.
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, garlic powder, cumin, salt, and pepper. Stir until well coated.

Assembly

Transfer the mixture to a greased casserole dish and spread evenly.
Top with shredded cheese.

Baking

Bake for 20-25 minutes or until heated through and cheese is bubbly.
Garnish with chopped cilantro if desired, and serve warm.

Notes

This casserole is forgiving and easy to scale. It reheats beautifully, making leftovers a welcome part of the plan.