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Chicken Enchilada Rice Casserole

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This Chicken Enchilada Rice Casserole is a mouthwatering fusion of classic enchiladas and a hearty casserole, making it the ideal meal for busy weeknights. In just 35 minutes, you can have a delicious dish layered with tender shredded chicken, zesty enchilada sauce, and gooey cheese that will delight your family and friends. The versatility of this recipe allows you to customize it with leftover chicken or whatever rice you have on hand. Plus, with all ingredients baked in one dish, cleanup is a breeze! Serve it garnished with fresh cilantro or alongside warm tortillas for an unforgettable dinner experience.

Ingredients

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  • 2 cups cooked shredded chicken
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes, corn, and half of the enchilada sauce. Mix well.
  3. Spread half of the mixture into the prepared baking dish.
  4. Sprinkle half of each type of cheese over the first layer.
  5. Add the remaining chicken mixture and top with the rest of the cheese.
  6. Pour the remaining enchilada sauce over all ingredients.
  7. Bake for 20-25 minutes until cheese is melted and bubbly.
  8. Let cool for about 5 minutes before serving and garnish with fresh cilantro.

Nutrition

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