Cheesy Chicken Enchilada Rice Casserole

$- 2 cups cooked rice (white or brown) - 2 cups shredded cooked chicken - 1 can (10 oz) enchilada sauce (red or green) - 1 cup corn (frozen or canned) - 1 can (15 oz) black beans, rinsed and drained - 1 cup diced bell peppers (mixed colors) - 1 cup shredded cheddar cheese - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - Fresh cilantro, for garnish - Sliced jalapeños, for garnish (optional) Gather these ingredients to make a tasty Chicken Enchilada Rice Casserole. The cooked rice gives a nice base, while the chicken adds protein. I love the richness of the enchilada sauce. You can choose red or green based on your taste. The corn adds sweetness, and the black beans boost fiber. Bell peppers bring crunch and color, making the dish visually appealing. Use good-quality cheddar cheese for a creamy topping. The spices enhance the flavors. Ground cumin and smoked paprika add warmth. Garlic and onion powders provide depth. Adjust salt and pepper to your liking. For garnish, fresh cilantro brightens the dish. If you like heat, add jalapeños. This mix of ingredients creates a flavorful casserole. The layers of taste and texture make it a hit at any meal. Enjoy cooking this simple yet delicious dish! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). Starting with a hot oven helps the casserole cook evenly. - In a large mixing bowl, combine the cooked rice, shredded chicken, corn, black beans, diced bell peppers, and half of the cheddar cheese. This step mixes all the flavors together well. - Pour in the enchilada sauce and sprinkle with ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until every ingredient is covered with the sauce. - Grease a 9x13 inch casserole dish with non-stick cooking spray. This prevents the casserole from sticking. - Pour the mixture into the dish, spreading it evenly. Make sure the mix is flat and smooth. - Top the casserole with the remaining shredded cheddar cheese. Cover the top fully for a cheesy finish. - Cover the dish with aluminum foil and bake for 25 minutes. The foil keeps moisture in, making it tender. - After 25 minutes, remove the foil and bake for an additional 10-15 minutes. Watch for bubbly and golden cheese as the sign it's done. - You can use homemade or store-bought enchilada sauce for more flavor. Both options work well. I like to switch between red and green sauces based on my mood. - Let the casserole sit for a few minutes before cutting it. This helps the layers stay intact. It also makes serving easier and looks nice on the plate. - Serve your casserole with a dollop of sour cream or slices of avocado. Both add creaminess and freshness. You can also sprinkle some extra cilantro on top for color. - Pair the casserole with a fresh salad. A crisp green salad balances the rich flavors of the dish. Try a simple vinaigrette to keep it light. - A 9x13 inch casserole dish works best for this recipe. It holds all the ingredients well and bakes evenly. - When mixing, use a large bowl to combine all the ingredients. Make sure to spread everything evenly in the dish. This ensures each bite is packed with flavor. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, saving you time and effort. Customize Your Veggies: Feel free to swap in other vegetables like zucchini, spinach, or mushrooms to suit your taste or to use what you have in your fridge. Make it Spicy: For an extra kick, add chopped fresh jalapeños or a dash of hot sauce into the casserole mix before baking. Cheese Variations: Experiment with different types of cheese such as Monterey Jack, pepper jack, or a Mexican blend for varied flavors. {{image_2}} You can easily switch some ingredients in this dish to suit your taste. For a healthier option, use quinoa instead of rice. Quinoa adds protein and fiber, making the dish more nutritious. If you want a different protein, swap out the chicken for shredded beef or tofu. Both options work well and give a new twist to your casserole. To elevate the flavor, consider adding diced green chiles. They bring a nice heat and depth to the dish. If you like more spice, add chili powder or cayenne. Just a pinch can make your casserole pack a punch. Experimenting with spices can lead to exciting new flavors. If you need a gluten-free option, check your enchilada sauce. Many brands offer gluten-free choices. For a vegetarian version, simply leave out the chicken. Load up on veggies like zucchini or mushrooms instead. This way, you keep the dish hearty and satisfying without meat. To keep your chicken enchilada rice casserole fresh, store it in an airtight container. Place it in the refrigerator within two hours of cooking. This casserole stays good for about three to four days. Make sure to check for any signs of spoilage before eating. If you want to save some for later, freezing is a great option. Cut the casserole into portions and wrap each piece tightly with plastic wrap. Then, place the wrapped portions in a freezer-safe bag. This way, they stay fresh for up to three months. When you’re ready to eat, thaw the casserole overnight in the fridge. Reheat in the oven at 350°F (175°C) for 20-30 minutes, or until it’s heated through. Serving this casserole warm brings out its rich flavors and gooey cheese. The textures blend well and create a satisfying bite. Cold casserole can taste good too, but the flavors may not shine as bright. Warmed enchilada rice casserole is the better choice for the best taste experience. Can I prepare this casserole ahead of time? Yes, you can prepare this casserole ahead of time. Just follow the steps until you are ready to bake. Cover it with foil and store it in the fridge for up to 24 hours. When you are ready, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. How do I make it spicier? To make it spicier, you can add diced jalapeños or a pinch of cayenne pepper. Mixing in some diced green chiles also adds heat and flavor. Just remember to taste as you go! What are the calories and nutrients in Chicken Enchilada Rice Casserole? One serving has about 350 to 400 calories. It offers protein from chicken and beans, fiber from corn and beans, and healthy fats from cheese. Each serving has around 25 grams of protein, making it filling and nutritious. Is this dish suitable for meal prepping? Yes, this dish is great for meal prepping. It holds up well in the fridge. Just divide it into portions and store them in airtight containers. You can enjoy it throughout the week! How to adjust baking time for larger portions? For larger portions, increase the baking time by about 10 to 15 minutes. Just check the cheese for a bubbly and golden look. If you're unsure, use a food thermometer. The center should be 165°F (74°C) for safety. Can I double the recipe for a larger crowd? Yes, you can double the recipe. Use a larger casserole dish, like a 12x18 inch one. You will also need to bake it longer, so keep an eye on the cheese as it melts. Make sure it’s heated through before serving! This Chicken Enchilada Rice Casserole is easy to make and delicious. You start by mixing cooked rice, chicken, enchilada sauce, and corn. Then, you layer and bake it until the cheese is golden. You can even customize it with veggies or different proteins. If you store leftovers right, they'll stay fresh for days. This dish is simple yet full of flavor, making it perfect for any meal. Enjoy making and sharing your casserole!$

Cheesy Chicken Enchilada Rice Casserole

A delicious and hearty casserole featuring layers of rice, chicken, beans, and cheese, topped with enchilada sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked rice (white or brown)
2 cups shredded cooked chicken
1 can (10 oz) enchilada sauce (red or green)
1 cup corn (frozen or canned)
1 can (15 oz) black beans, rinsed and drained
1 cup diced bell peppers (mixed colors)
1 cup shredded cheddar cheese
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
for garnish fresh cilantro
for garnish (optional) sliced jalapeños

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, corn, black beans, diced bell peppers, and half of the cheddar cheese.
Pour in the enchilada sauce and sprinkle with ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything well until all ingredients are coated with the sauce.
Grease a 9x13 inch (or similar size) casserole dish with non-stick cooking spray. Pour the mixture into the dish, spreading it evenly.
Top the casserole with the remaining shredded cheddar cheese, making sure to cover the entire top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Once baked, remove from the oven and let it sit for 5 minutes before serving.
Garnish with fresh cilantro and sliced jalapeños, if desired.

Notes

Serve in a vibrant dish and accompany with sour cream or avocado slices.

Keyword casserole, cheesy, chicken, enchiladas, rice