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Chicken Enchilada Rice Casserole

A comforting and delightful chicken enchilada rice casserole that's perfect for family feasts all year round.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use leftover rice for quicker assembly.
  • 2 cups shredded chicken Rotisserie chicken works great for time-saving.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) enchilada sauce Choose between mild or spicy based on preference.
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend) A blend of cheeses like Monterey Jack and cheddar is recommended.
Spices
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
Garnish
  • Chopped cilantro Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, enchilada sauce, corn, cumin, chili powder, salt, and pepper.
  3. Stir well until all the ingredients are thoroughly mixed.
  4. Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.
  5. Sprinkle the shredded cheese generously over the top.
Cooking
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and turns golden brown.
  2. Remove from the oven and let it cool for a few minutes before serving.
  3. Garnish with chopped cilantro if desired, then serve warm.

Notes

Allowing the casserole to cool slightly helps it set, making it easier to serve. You can also modify the dish by substituting black beans with pinto or kidney beans.