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A golden, cheesy chicken enchilada rice casserole in a baking dish topped with fresh cilantro and scallions.

Chicken Enchilada Rice Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 465 kcal

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.