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Chicken Enchilada Rice Casserole topped with cheese and fresh cilantro.

Chicken Enchilada Rice Casserole

A comforting and hearty casserole that combines shredded chicken, rice, and enchilada sauce, perfect for family dinners and potlucks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked rice Use day-old rice for the best texture.
  • 2 cups cooked shredded chicken Rotisserie chicken works great.
  • 1 can (10 oz) enchilada sauce Choose mild or hot based on your family.
  • 1 cup black beans, drained and rinsed Rinse well to reduce sodium.
  • 1 cup corn Frozen corn works fine; thaw first.
  • 1 cup shredded cheese (cheddar or Mexican blend) Freshly shredded cheese melts better.
  • 1 teaspoon garlic powder You can use one small clove minced if preferred.
  • 1 teaspoon cumin Toast briefly for a deeper aroma.
  • to taste teaspoon salt and pepper Start light; adjust seasoning as needed.
  • to taste Chopped cilantro for garnish Add right before serving.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, garlic powder, cumin, salt, and pepper.
  3. Spread the mixture in a greased casserole dish.
  4. Top with shredded cheese.
Baking
  1. Bake for 20-25 minutes, or until heated through and cheese is bubbly.
  2. For a browned top, set to broil for the last 1-2 minutes, watching closely.
  3. Garnish with chopped cilantro before serving.

Notes

Serve family-style straight from the dish. Store leftovers in an airtight container for 3 to 4 days or freeze in portions for up to 3 months.