Chicken Enchilada Rice Casserole (Printable View)
Cheesy chicken and rice bake with black beans, tomatoes, corn, and vibrant sauce for a hearty meal.
# Ingredient List:
→ Main components
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
06 -
1 can (10 oz) red enchilada sauce
→ Cheeses
07 -
1 cup shredded cheddar cheese
08 -
1 cup shredded Monterey Jack cheese
→ Toppings and aromatics
09 -
1/2 cup chopped fresh cilantro
10 -
1/4 cup sliced black olives
11 -
2 green onions, thinly sliced
# Preparation Steps:
01 -
Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
02 -
In a large bowl, mix shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until fully blended.
03 -
Evenly spread half of the mixture into the prepared baking dish.
04 -
Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the base layer.
05 -
Distribute the remaining chicken and rice mixture over the cheese layer.
06 -
Pour the remaining enchilada sauce evenly over the top. Sprinkle with the rest of the cheddar and Monterey Jack cheeses, black olives, and green onions.
07 -
Bake for 20 to 25 minutes, or until the cheese is fully melted and casserole is bubbly.
08 -
Remove from oven and let cool for 5 minutes. Finish with freshly chopped cilantro before serving.
# Supplementary Details:
01 -
Use rotisserie chicken for convenience and rich flavor.