Description

This Chicken Enchilada Rice Casserole is a deliciously cheesy and hearty one-dish meal combining tender shredded chicken, flavorful rice, black beans, corn, and a zesty enchilada sauce. Topped with melted cheddar and Monterey Jack cheese, black olives, green onions, and fresh cilantro, this casserole is perfect for an easy weeknight dinner or a crowd-pleasing potluck dish.

Ingredients

Scale

Protein and Base

2 cups cooked shredded chicken (rotisserie chicken works great!)
2 cups cooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)

Vegetables and Flavor

1 can (10 oz) diced tomatoes with green chilies
2 green onions, thinly sliced
1/4 cup sliced black olives (optional)
1/2 cup chopped fresh cilantro

Sauces and Cheese

1 can (10 oz) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking during baking.
Mix Ingredients: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir until all ingredients are evenly mixed.
Layer Base: Spread half of the chicken and rice mixture evenly in the prepared baking dish.
Add Cheese: Sprinkle half of each shredded cheddar and Monterey Jack cheese over the first layer of the mixture.
Add Second Layer: Spread the remaining chicken and rice mixture over the cheese layer.
Top with Sauce: Pour the remaining enchilada sauce evenly over the top layer of chicken and rice.
Final Toppings: Sprinkle the rest of the shredded cheeses over the top. Add sliced black olives and green onions for garnish and extra flavor.
Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden in spots.
Cool Slightly: Remove the casserole from the oven and let it cool for 5 minutes to set slightly and make serving easier.
Garnish and Serve: Sprinkle chopped fresh cilantro over the casserole before serving to add a bright, fresh finish.

Notes

Using rotisserie chicken can significantly speed up prep time.
You can substitute brown rice for a healthier, whole grain option.
For a spicy kick, consider adding jalapeños or a pinch of chili powder to the mixture.
Black olives are optional but add a nice briny contrast.
Allowing the casserole to cool slightly before serving helps it hold together better when scooped.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Keywords: chicken enchilada casserole, rice casserole, Mexican dinner, baked chicken dish, enchilada casserole, easy weeknight meal