Description
Chicken Enchilada Rice Casserole is a comforting dish that combines the beloved flavors of traditional enchiladas into an easy-to-make casserole. This one-pot meal features tender shredded chicken, fluffy rice, and zesty enchilada sauce, all topped with gooey melted cheese. Perfect for chilly evenings or family gatherings, this casserole is sure to please everyone at the table while delivering warmth and satisfaction in every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- sour cream (optional)
- chopped green onions (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook rice according to package instructions.
- Season chicken breasts with salt and pepper. Heat a skillet over medium heat with oil and cook chicken for about 6 minutes per side until golden brown; ensure an internal temperature of 165°F.
- Shred the cooked chicken into bite-sized pieces.
- In the same skillet, combine black beans, corn, cooked rice, half of the enchilada sauce, and shredded chicken; mix well.
- Transfer to a greased baking dish. Pour remaining enchilada sauce on top and sprinkle with shredded cheese.
- Bake uncovered for 25-30 minutes, or until bubbly and golden brown.
- Let cool slightly before serving; garnish with sour cream and green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating bell peppers or jalapeños into the mixture. Substitute shredded beef or use extra beans for a vegetarian option. Prepare ahead by assembling the casserole without baking; store in the refrigerator for up to 24 hours.