Description
This Chicken Enchilada Rice Casserole is a comforting one-dish meal that combines shredded chicken, black beans, corn, and melty cheddar cheese with flavorful enchilada sauce and spices. Baked to bubbly perfection, it's perfect for busy weeknights or casual gatherings, offering the beloved flavors of chicken enchiladas in a hearty casserole form.
Ingredients
Chicken Mixture
- 1 lb chicken breast, cooked and shredded
- 1 cup enchilada sauce
- 2 cup cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1/2 cup sour cream
- 2 cup 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 Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large mixing bowl, add shredded chicken, enchilada sauce, cooked rice, rinsed black beans, drained corn, sour cream, and 1 cup of shredded cheddar cheese.
- Add Spices: Add chili powder, cumin, onion powder, garlic powder, salt, and ground black pepper to the mixture. Mix thoroughly ensuring all ingredients are evenly incorporated.
- Fill Baking Dish: Pour the combined mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole for a melty, golden crust.
- Bake: Place the dish in the preheated oven and bake for 20 to 30 minutes until the cheese is melted, bubbly, and lightly browned.
- Rest and Garnish: Remove from oven and let the casserole sit for a few minutes to set. Garnish with freshly chopped cilantro before serving to add bright color and flavor.
Notes
- Use cooked rice that has cooled to prevent the casserole from becoming mushy.
- Shredded chicken can be rotisserie or leftover cooked chicken for convenience.
- For a spicier casserole, add a pinch of cayenne pepper or diced jalapeños.
- If you prefer, substitute cheddar cheese with a Mexican blend or Monterey Jack for variation.
- This casserole can be prepared a day ahead and baked just before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American