Description
Comfort meets convenience in this mouthwatering Chicken Enchilada Rice Casserole, blending zesty Mexican flavors with creamy, cheesy goodness. Quick weeknight dinners never tasted so satisfying, promising hearty smiles around the family table.
Ingredients
Scale
Main Proteins:
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans
Grains and Vegetables:
- 2 cups cooked rice (white or brown)
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup corn kernels
- 2 green onions (thinly sliced)
Dairy, Sauce, and Garnishes:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives (optional)
Instructions
- Prepare the oven at 375°F and coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Create a flavorful base by combining shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, and corn in a large mixing bowl.
- Pour half of the enchilada sauce into the mixture and thoroughly blend all ingredients.
- Distribute the initial layer of chicken and rice mixture evenly across the bottom of the prepared baking dish.
- Generously sprinkle the first portion of cheese over the initial layer, ensuring comprehensive coverage.
- Add the remaining chicken and rice mixture as a second layer, creating a uniform surface.
- Drizzle the remaining enchilada sauce across the entire casserole, allowing it to seep between layers.
- Top the casserole with the final layer of cheese, scattered black olives, and finely chopped green onions.
- Transfer the dish to the preheated oven and bake for 20-25 minutes until the cheese melts completely and develops a golden, bubbly texture.
- Remove from the oven and allow the casserole to rest for 5 minutes, enabling the ingredients to settle.
- Garnish with freshly chopped cilantro just before serving to enhance the flavor and presentation.
Notes
- Use rotisserie chicken for a quicker and more flavorful meal that saves precious cooking time.
- Swap white rice with brown or cauliflower rice to boost nutritional value and accommodate gluten-free or low-carb diets.
- Add a dollop of Greek yogurt or sour cream on top for extra creaminess and a tangy contrast to the rich, cheesy casserole.
- Customize heat levels by choosing mild or spicy enchilada sauce, and adjust green chili quantities to suit personal spice preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg