Chicken Enchilada Rice Casserole (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 cups cooked shredded chicken
02 -
2 cups cooked white or brown rice
03 -
1 can (15 oz) black beans, drained and rinsed
04 -
1 can (10 oz) diced tomatoes with green chilies
05 -
1 cup corn kernels, fresh, frozen, or canned
06 -
1 can (10 oz) red enchilada sauce
→ Cheese & Toppings
07 -
1 cup shredded cheddar cheese
08 -
1 cup shredded Monterey Jack cheese
09 -
½ cup chopped fresh cilantro
10 -
¼ cup sliced black olives, optional
11 -
2 green onions, thinly sliced
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
02 -
In a large bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix until evenly incorporated.
03 -
Spread half of the chicken and rice mixture evenly into the prepared baking dish.
04 -
Sprinkle half of the cheddar and Monterey Jack cheese over the layer.
05 -
Evenly distribute the remaining chicken and rice mixture on top.
06 -
Pour the remaining enchilada sauce over the casserole, then top with the remaining cheeses, black olives, and green onions.
07 -
Bake for 20 to 25 minutes, or until the cheese is fully melted and the casserole is bubbling around the edges.
08 -
Remove from oven and allow to cool for 5 minutes to set.
09 -
Sprinkle chopped fresh cilantro across the surface just before serving.
# Additional Tips:
01 -
For extra heat, incorporate diced jalapeño or a dash of hot sauce to the mixture before baking.
02 -
Homemade enchilada sauce imparts a richer and more personalized flavor profile.