Why Make This Recipe
Chicken Enchilada Rice Casserole is a perfect choice for a family dinner or a cozy gathering. It combines the flavors of enchiladas with the comforting texture of rice. This dish is easy to make and requires only a few ingredients, making it a great option for busy nights. With its cheesy topping and loaded filling, it’s sure to please everyone at the table.
How to Make Chicken Enchilada Rice Casserole
Ingredients:
- 2 cups cooked rice
- 1 can (10 oz) enchilada sauce
- 2 cups cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, enchilada sauce, shredded chicken, black beans, corn, half of the cheese, cumin, garlic powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch casserole dish.
- Top with the remaining cheese.
- Bake for 25-30 minutes, or until heated through and cheese is bubbly.
- Garnish with chopped cilantro if desired before serving.
How to Serve Chicken Enchilada Rice Casserole
Serve the Chicken Enchilada Rice Casserole hot out of the oven. You can add a side of sour cream, salsa, or guacamole for extra flavor. It pairs well with a simple green salad or some tortilla chips.
How to Store Chicken Enchilada Rice Casserole
To store any leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Chicken Enchilada Rice Casserole
- Use leftover rotisserie chicken to save time on cooking.
- Adjust the spice level by adding diced jalapeños or a dash of hot sauce.
- For a creamier texture, you can mix in a little cream cheese before baking.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
Variation
You can easily adapt this recipe to fit your dietary needs. For a vegetarian version, replace the chicken with sautéed mushrooms or extra beans. You can also use quinoa instead of rice for a healthier grain option.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will take longer to cook.
2. What toppings can I add to my casserole?
You can top it with jalapeños, olives, or avocado for a fresh touch.
3. Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Just bake it when you’re ready to eat.
Chicken Enchilada Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Description
A comforting casserole combining the flavors of enchiladas with rice, perfect for family dinners.
Ingredients
- 2 cups cooked rice
- 1 can (10 oz) enchilada sauce
- 2 cups cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, enchilada sauce, shredded chicken, black beans, corn, half of the cheese, cumin, garlic powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch casserole dish.
- Top with the remaining cheese.
- Bake for 25-30 minutes, or until heated through and cheese is bubbly.
- Garnish with chopped cilantro if desired before serving.
Notes
Use leftover rotisserie chicken to save time. Adjust spice levels as needed.