It is 6pm on a busy fall evening. Your family is hungry and you are tired. You need a meal that feels like a warm hug. This Chicken Enchilada Rice Casserole is your new secret weapon.
Your kitchen will smell amazing as this bakes. The cheese gets bubbly and golden brown. It is the perfect way to end a long day. Even your pickiest eaters will ask for seconds tonight.
Why This Recipe Is a Winner
You will love how simple this recipe is to make. It uses mostly pantry staples you likely have now. You can use leftover rice or rotisserie chicken too. This makes it a budget-friendly winner for any family.
It is also incredibly versatile for your busy schedule. You can prep it ahead of time easily. It feeds a crowd without any extra stress. This is truly a stress-free weeknight dinner for everyone.
Simple Method
This dish comes together in just a few steps. You simply mix your ingredients in one large bowl. Then you spread it into your baking dish. Even if you are a beginner cook, you can do this.
The oven does most of the hard work for you. You just wait for that cheese to melt. It is a foolproof way to get dinner ready. You will feel like a pro in your kitchen.
Ingredients You’ll Need
These fresh and simple ingredients create a wonderful flavor profile.
- 3 cups cooked long-grain white rice
- 2 cups cooked shredded chicken breast
- 15 ounces red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen sweet corn kernels
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 2 medium scallions, thinly sliced
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and apply a light coating of non-stick spray to a 9×13 inch ceramic or glass baking dish.
- In a high-capacity mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, and diced green chiles.
- Season the mixture with ground cumin and garlic powder, then incorporate 1.5 cups of the enchilada sauce, folding until the components are evenly hydrated.
- Transfer the mixture into the prepared baking dish, utilizing a spatula to compress it into an even horizontal layer.
- Distribute the remaining enchilada sauce over the surface of the rice mixture.
- Combine the Monterey Jack and sharp cheddar cheeses, then disperse them uniformly over the top of the casserole.
- Bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese has achieved a melted, bubbling state with light browning.
- Remove from the oven and allow the dish to rest for 5 minutes to set the structure.
- Garnish with chopped cilantro and sliced scallions immediately before service.
Best Ways to Enjoy It
Serve this casserole warm while the cheese is gooey. You can top it with cool sour cream. Add some sliced avocado for a creamy finish. A squeeze of fresh lime adds a bright touch.
This meal is perfect for a cozy family night. Set the table and enjoy the comforting flavors together. It also pairs well with a simple side salad. Your family will love this hearty meal.
Storage & Reheating
Leftovers store beautifully in the fridge for three days. Keep them in an airtight container for freshness. You can reheat individual portions in the microwave easily. For a crispy top, use the oven again.
This recipe is also great for meal prep. You can freeze the baked casserole for later. Just thaw it in the fridge overnight first. Reheat at 350°F until it is warmed through.
Tips for Best Results
- Don’t skip the five-minute rest time.
- Use a rotisserie chicken to save prep time.
- Rinse your black beans thoroughly before adding them.
- Choose a mild enchilada sauce for kids.
- Double the cheese if you want extra gooeyness.
- Use fresh cilantro for the best vibrant flavor.
- Ensure your rice is fully cooked before mixing.
- For a fall twist, add roasted squash.
Easy Flavor Ideas
- Swap chicken for ground beef or turkey.
- Use brown rice for a nuttier texture.
- Add extra jalapeños for a spicy kick.
- Try a green enchilada sauce for variety.
Common Questions
Can I make this ahead of time?
Yes, you can assemble it the night before. Keep it covered in the fridge until baking. You may need five extra minutes in the oven.
Can I use frozen rice?
Frozen rice works perfectly in this casserole recipe. Just make sure it is thawed or heated first. It saves even more time on weeknights.
Is this recipe gluten-free?
Most red enchilada sauces are gluten-free, but check. Ensure your spices do not have hidden additives. It is a great gluten-friendly option for many.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Chicken Enchilada Rice Casserole
Ingredients
- 3 cups cooked long-grain white rice
- 2 cups cooked shredded chicken breast
- 15 ounces red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen sweet corn kernels
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 2 medium scallions , thinly sliced
Instructions
- Preheat the oven to 375°F (190°C) and apply a light coating of non-stick spray to a 9x13 inch ceramic or glass baking dish.
- In a high-capacity mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, and diced green chiles.
- Season the mixture with ground cumin and garlic powder, then incorporate 1.5 cups of the enchilada sauce, folding until the components are evenly hydrated.
- Transfer the mixture into the prepared baking dish, utilizing a spatula to compress it into an even horizontal layer.
- Distribute the remaining enchilada sauce over the surface of the rice mixture.
- Combine the Monterey Jack and sharp cheddar cheeses, then disperse them uniformly over the top of the casserole.
- Bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese has achieved a melted, bubbling state with light browning.
- Remove from the oven and allow the dish to rest for 5 minutes to set the structure.
- Garnish with chopped cilantro and sliced scallions immediately before service.
