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- 2 cups cooked rice (white or brown) - 2 cups shredded cooked chicken - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce (red or green) - 1 cup corn (fresh, frozen, or canned) - 1 cup diced bell peppers (mixed colors) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar or Mexican blend) - Salt and pepper to taste - Sliced green onions and fresh cilantro for garnish The foundation of this Chicken Enchilada Rice Casserole lies in its main ingredients. I often use two cups of cooked rice. You can choose between white or brown rice based on your taste. For protein, I recommend using two cups of shredded cooked chicken. A rotisserie chicken works great for this dish. I always add one can of black beans, drained and rinsed, to boost fiber and flavor. Next, I mix in the additional ingredients. A can of enchilada sauce is key. You can pick red or green based on your spice preference. I love adding one cup of corn, which adds sweetness. Diced bell peppers bring color and crunch. I often use a mix of colors for a vibrant look. Seasoning makes a big difference. I use one teaspoon of ground cumin and one teaspoon of chili powder. Salt and pepper to taste are also important. Finally, I love topping the casserole with one cup of shredded cheese. Cheddar or a Mexican blend works well. For garnish, I sprinkle sliced green onions and fresh cilantro. This adds a nice touch to the dish, making it look as good as it tastes. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). This step warms up the oven for baking. - Combine rice, chicken, black beans, corn, bell peppers, enchilada sauce, cumin, chili powder, salt, and pepper in a bowl. Mix everything well using a spatula. This mixture is the heart of your casserole, so make sure it’s evenly blended. - Grease a 9x13 inch baking dish. Spread half of the mixture evenly in the dish. Next, sprinkle half of the cheese over this layer. Add the rest of the mixture on top, smoothing it out again. Finish with the remaining cheese. This layering builds flavor and texture. - Cover the dish with foil. Bake for 25 minutes to let the flavors meld. After that time, carefully remove the foil. Bake for another 10-15 minutes. Keep an eye on it; you want the cheese to melt and bubble. This step creates the perfect cheesy top that everyone loves. - Use rotisserie chicken for convenience. It saves time and adds flavor. - Adjust spices to suit your heat preference. You can add more chili powder for heat. - Serve with tortilla chips for crunch. A side salad adds freshness and balance. - Garnish with sliced green onions for color. Fresh cilantro brightens the dish and adds flavor. Pro Tips Use Leftovers Wisely: This casserole is a great way to use up leftover chicken or rice, making it a time-saver for busy weeknights. Customize Your Veggies: Feel free to add other vegetables like zucchini or spinach for extra nutrition and flavor. Cheese Choices: Experiment with different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor. Make Ahead: You can prepare this casserole a day in advance and refrigerate it. Just bake it when you're ready to serve! {{image_4}} You can easily swap out some ingredients in this dish. If you want a change from chicken, try using ground turkey or beef. These options still keep the dish hearty and tasty. If you seek a healthier twist, substitute quinoa for rice. Quinoa adds protein and fiber, making your meal even better. If you or your guests are vegetarian, you can make a great meatless version. Simply leave out the chicken and add more beans like pinto or kidney beans. You can also throw in extra vegetables such as zucchini, mushrooms, or spinach. This keeps the dish filling and full of flavor. To spice things up, consider adding diced jalapeños to your mixture. This will give your casserole a delightful kick. If you want to brighten the flavors, add a splash of lime juice before baking. Both options will enhance the taste and make your dish even more exciting. Store any leftover Chicken Enchilada Rice Casserole in an airtight container. It will stay fresh in the fridge for up to 3 days. Make sure to let it cool before sealing the container. This helps keep the moisture in and prevents sogginess. When you are ready to enjoy your leftovers, reheat them in the oven for the best taste. Preheat the oven to 350°F (175°C) and cover the dish with foil. This keeps the casserole moist. If you want a quick option, use the microwave. Just heat in short bursts, checking often to avoid overcooking. You can freeze portions of the casserole for up to 3 months. Cut it into serving sizes and place them in freezer-safe containers. Make sure to label them with the date. When you want to eat it, thaw the casserole in the fridge overnight before reheating. This will help it heat evenly and maintain its flavor. Enjoy your meal whenever you like! No, cooked rice is required for proper texture. Uncooked rice will not soften in the casserole. It may stay hard and ruin the dish. Always use cooked rice for the best results. You can use white or brown rice, depending on your taste. Add more chili powder or some diced jalapeños to the mixture. You can adjust the spice level based on your preference. If you like heat, try adding fresh jalapeños or a dash of hot sauce. This will give your casserole an extra kick. Complement with tortilla chips, guacamole, or a green salad. These sides add crunch and freshness to your meal. Tortilla chips are great for dipping. Guacamole brings creamy flavor. A light salad balances the richness of the casserole. This blog post covered a tasty Chicken Enchilada Rice Casserole recipe. You learned about key ingredients, step-by-step instructions, and great tips to perfect this dish. I shared variations for different diets and preferences too. In the end, this casserole is easy, versatile, and satisfying. You can enjoy it any night of the week. Make it your own with spices and ingredients you love. Happy cooking!

Chicken Enchilada Rice Casserole

A delicious and hearty casserole featuring layers of rice, chicken, beans, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked rice
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn
  • 1 cup diced bell peppers
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheese
  • 1/2 cup green onions, sliced
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked rice, shredded chicken, drained black beans, corn, diced bell peppers, enchilada sauce, ground cumin, chili powder, and a sprinkle of salt and pepper. Stir until well combined.
  • Spread half of the rice and chicken mixture evenly in a greased 9x13 inch baking dish.
  • Sprinkle half of the shredded cheese over the first layer of chicken and rice.
  • Add the remaining rice and chicken mixture on top of the cheese, smoothing it out evenly.
  • Top with the remaining cheese, covering it completely.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Let the casserole cool for a few minutes before serving.
  • Garnish with sliced green onions and fresh cilantro if desired.

Notes

Serve hot with a side of tortilla chips or a fresh green salad.
Keyword casserole, chicken, enchilada, rice