Description
This Chicken Enchilada Rice Casserole is a flavorful, comforting one-dish meal combining tender shredded chicken, zesty enchilada sauce, hearty rice, black beans, and corn, all topped with melted cheddar cheese and garnished with fresh cilantro. Perfect for a simple weeknight dinner or meal prep, it’s packed with Tex-Mex spices and creamy sour cream for a rich, satisfying taste.
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
- Preheat and prepare dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Combine main ingredients: In a large mixing bowl, add the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese. This combination forms the casserole base with balanced flavors and textures.
- Add spices: Sprinkle in the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to ensure every bite is flavorful.
- Assemble casserole: Pour the mixture into the prepared baking dish and spread it out evenly so it cooks uniformly and layers are consistent.
- Add cheese topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole for a golden bubbly cheese crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Rest and garnish: Remove from the oven and let the casserole sit for a few minutes to set. Garnish with chopped fresh cilantro for a fresh burst of color and flavor before serving.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Use brown rice instead of white rice for added fiber and nutrition.
- For extra heat, add diced jalapeños or a splash of hot sauce to the mixture.
- To make it gluten-free, ensure your enchilada sauce and spices have no gluten-containing additives.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken enchilada casserole, rice casserole, Mexican casserole, easy dinner, one-dish meal, shredded chicken, Tex-Mex, baked casserole
