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–+ servings

Chicken Enchilada Rice Casserole

A delicious and hearty casserole combining chicken, rice, and enchilada flavors for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: casserole, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 cups Cooked Rice White or brown rice
  • 2 cups Shredded Cooked Chicken Rotisserie chicken works well
  • 1 can Enchilada Sauce 10 oz can
  • 1 cup Black Beans Drained and rinsed
  • 1 cup Corn Frozen or canned
  • 1 cup Shredded Cheese Cheddar or Mexican blend
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
Toppings
  • 1 cup Sour Cream For serving
  • 1 cup Chopped Fresh Cilantro For garnish
  • 1 medium Avocado Sliced, for serving

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, and garlic powder. Mix well.
  3. Transfer the mixture into a greased casserole dish and spread evenly.
Bake the Casserole
  1. Sprinkle the shredded cheese evenly over the top of the casserole.
  2. Cover with aluminum foil and bake in the preheated oven for 20 minutes.
  3. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
  1. Remove from the oven and let it cool for a few minutes.
  2. Serve warm, topped with sour cream, cilantro, and avocado slices.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gFiber: 6gSugar: 2g

Notes

This casserole can be prepared ahead of time and stored in the refrigerator before baking. Adjust the spice levels to your preference.

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