Chicken Enchilada Rice Casserole
This Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal that brings the beloved taste of enchiladas to your dinner table. Perfect for busy weeknights or family gatherings, this casserole features tender shredded chicken, hearty black beans, sweet corn, and gooey melted cheese, all enveloped in a rich enchilada sauce. With minimal prep work and just one baking dish to clean, it’s an effortless way to satisfy your family’s cravings while saving time in the kitchen. Enjoy the versatility of this recipe by customizing it with your favorite veggies or adjusting the spice level to fit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb cooked shredded chicken
- 2 cups cooked rice
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (15 oz), drained
- chili powder
- cumin
- onion powder
- garlic powder
- salt
- black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken and enchilada sauce.
- Stir in cooked rice, black beans, corn, sour cream, and 1 cup cheddar cheese.
- Add chili powder, cumin, onion powder, garlic powder, salt, and pepper; mix well.
- Pour mixture into the greased baking dish and spread evenly.
- Top with remaining cheddar cheese.
- Bake for 20-30 minutes until cheese is melted and bubbly.
- Let sit for a few minutes before serving; garnish with fresh cilantro.
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 345
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Find it online: https://allfoodierecipes.com/chicken-enchilada-rice-casserole/