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–+ servings

Chicken Enchilada Rice Casserole

A hearty and flavorful casserole combining chicken, rice, and enchilada sauce, topped with cheese and baked to perfection.
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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
  

Chicken and Rice
  • 2 cups cooked chicken shredded
  • 1 cup white rice uncooked
  • 2 cups chicken broth
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn canned or frozen
  • 1 cup enchilada sauce divided
  • 1 cup shredded cheese cheddar or Mexican blend
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Rice
  1. In a large skillet, bring the chicken broth to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 18-20 minutes or until rice is tender.
Mix Ingredients
  1. In a large bowl, combine the cooked chicken, black beans, corn, half of the enchilada sauce, and the spices. Mix well.
Combine and Layer
  1. Once the rice is cooked, add it to the chicken mixture and stir to combine. Spread the mixture evenly in a greased casserole dish.
Add Sauce and Cheese
  1. Pour the remaining enchilada sauce over the top of the casserole and sprinkle with shredded cheese.
Bake
  1. Preheat the oven to 350°F (175°C). Bake the casserole for 25-30 minutes or until the cheese is melted and bubbly.
Serve
  1. Remove from the oven and let it cool for a few minutes before serving. Enjoy your Chicken Enchilada Rice Casserole!

Nutrition

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

Notes

Feel free to customize with your favorite toppings such as sour cream, avocado, or cilantro.

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