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Chicken Enchilada Rice Casserole

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This Chicken Enchilada Rice Casserole is a hearty, flavorful, and family-friendly meal! Packed with tender shredded chicken, seasoned rice, black beans, corn, and a cheesy enchilada sauce, it’s the ultimate comfort food. Perfect for busy weeknights or meal prepping. Add a sprinkle of fresh cilantro for a pop of color and flavor!

Ingredients

Scale
  • 1 lb chicken breast, cooked and shredded
  • 1 cup enchilada sauce
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of shredded cheddar cheese.
  • Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Stir to mix everything well.
  • Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
  • Sprinkle the remaining shredded cheddar cheese on top.
  • Bake for 20-30 minutes, or until the cheese is bubbly and melted.
  • Remove from the oven and garnish with freshly chopped cilantro before serving

Notes

  • For extra spice, add a diced jalapeño or a pinch of cayenne pepper to the mixture.
  • This dish can be made ahead and refrigerated; simply bake before serving.
  • Substitute brown rice or quinoa for a healthier twist.
  • Serve with tortilla chips, avocado slices, or a dollop of guacamole for extra flavor.

Nutrition

Find it online: https://grandmarecipesflash.com/chicken-enchilada-rice-casserole/