Go Back
–+ servings

Chicken Enchilada Rice Casserole

A hearty and flavorful casserole combining chicken, rice, and enchilada sauce, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Casserole, main dish
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice Mixture
  • 2 cups cooked rice white or brown
  • 2 cups shredded cooked chicken rotisserie chicken works well
  • 1 can enchilada sauce 10 oz can
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup sour cream can substitute with Greek yogurt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Topping
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup chopped green onions for garnish

Method
 

Prepare the Chicken and Rice Mixture
  1. In a large skillet over medium heat, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, sour cream, cumin, garlic powder, and onion powder. Stir until well mixed and heated through, about 5 minutes.
  2. Remove from heat and transfer the mixture to a greased casserole dish.
Bake the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. Spread the cheese evenly over the top of the chicken and rice mixture in the casserole dish.
  3. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve
  1. Remove from the oven and let cool for a few minutes. Garnish with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gFiber: 6gSugar: 2g

Notes

This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

Tried this recipe?

Let us know how it was!