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Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole Recipe
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★★★★★

4.7 from 13 reviews

This Chicken Enchilada Rice Casserole is a hearty and flavorful dish that combines tender shredded chicken, savory enchilada sauce, rice, black beans, and corn, all baked with melted cheddar cheese. Perfect for a comforting family dinner, it offers a delightful Tex-Mex twist that’s easy to prepare and sure to please everyone at the table.

Ingredients

Scale

Main Ingredients

  • 1 lb chicken breast, cooked and shredded
  • 1 cup enchilada sauce
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided

Spices

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Garnish

  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Mix Ingredients: In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese. This creates the flavorful base of the casserole.
  3. Add Spices: Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper to the mixture. Stir thoroughly until all ingredients are evenly incorporated for balanced seasoning.
  4. Assemble Casserole: Pour the mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
  5. Add Topping Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole to create a delicious, cheesy crust when baked.
  6. Bake: Place the dish in the oven and bake for 20 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh cilantro to add a burst of color and fresh flavor.

Notes

  • Use pre-cooked or rotisserie chicken to save time on the preparation.
  • Adjust the level of chili powder to suit your preferred spice tolerance.
  • For a creamier casserole, substitute sour cream with Greek yogurt or add a can of diced green chilies.
  • To make it gluten-free, ensure that the enchilada sauce is certified gluten-free.
  • This casserole can be made ahead and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated thoroughly before serving.

Nutrition

Keywords: chicken enchilada, rice casserole, Tex-Mex casserole, shredded chicken recipe, baked enchilada rice, easy dinner casserole

Find it online: https://savorandsimmer.com/chicken-enchilada-rice-casserole-recipe/