Delicious chicken enchilada rice casserole topped with melted cheese and fresh herbs

Chicken Enchilada Rice Casserole

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A Cozy Chicken Enchilada Rice Casserole Recipe

As the leaves turn golden and the air gets a little crisper, I find myself craving those cozy meals that wrap me in warmth and comfort. One dish that instantly transports me to a happy place is this Chicken Enchilada Rice Casserole. It’s a recipe that brings back memories of family gatherings, where hearty flavors and laughter fill the air. This casserole is creamy, cheesy, and layered with zesty enchilada sauce—just perfect for an easy weeknight dinner or a delightful gathering with friends. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy: This casserole comes together in no time, making it perfect for busy weeknights.
  • Family-Friendly: Even the pickiest eaters will enjoy the savory layers of flavor.
  • Comforting and Hearty: A melt-in-your-mouth casserole that feels like a warm hug on a plate!
  • Versatile Ingredients: Use whatever you have on hand—it’s adaptable for your pantry!
  • Perfect for Meal Prep: Great for leftovers and easy to reheat for lunches or future dinners.

Ingredients You’ll Need for Chicken Enchilada Rice Casserole

Gather these simple ingredients to create a delectable dish that your family will love:

  • 2 cups cooked rice
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Let’s Make It Together

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, chopped onion, garlic powder, chili powder, salt, and pepper.
  3. Mix everything together until well combined. The aromas will start to fill your kitchen, and you’ll be ready for the next step!
  4. Pour the mixture into a greased baking dish and spread it evenly; let those delicious flavors meld together.
  5. Top with the remaining cheese, because more cheese is always better, right?
  6. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly. You’ll know it’s done when your kitchen smells heavenly!
  7. Remove from the oven and let it cool for a few minutes. This will let the casserole set nicely.
  8. Garnish with fresh cilantro if desired, and serve warm. Enjoy every comforting bite!

Delicious Variations to Try

  • Spicy Kick: For an extra kick, add diced jalapeños or sprinkle some red pepper flakes into the mix.
  • Veggie Delight: Swap out the chicken for sautéed bell peppers and zucchini for a delicious vegetarian version.
  • Creamy Twist: Stir in a cup of sour cream or cream cheese before baking for added creaminess.
  • Toppings Galore: Top with crushed tortilla chips for a delightful crunch, or add diced avocado for a creamy finish.

Chef Emma’s Helpful Tips

  • Make-Ahead Magic: This casserole is perfect for meal prep! Assemble it the night before and pop it in the oven when you’re ready for dinner.
  • Ingredient Swaps: Feel free to swap rotisserie chicken for leftovers or use any beans or grains you have on hand. This recipe is flexible!
  • Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warmed through.

What’s Inside – Nutrition Breakdown

  • Serving Size: 1 slice
  • Calories: 420
  • Carbohydrates: 45g
  • Sugar: 4g
  • Fat: 12g
  • Protein: 30g
  • Sodium: 670mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the casserole a day in advance and bake when ready.

Can I use different ingredients?
Definitely! Feel free to substitute with whatever you have on hand, like different beans or veggies.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.

How long does it last?
Stored properly, this casserole can last in the fridge for 3-4 days or up to 2 months in the freezer.

Wrapping It Up

This Chicken Enchilada Rice Casserole is truly a cherished recipe that fills the heart and the belly with comfort and warmth. It’s easy to make, versatile, and an absolute crowd-pleaser. Whether you’re serving it for a family dinner or sharing it with friends, it’s sure to bring smiles around the table. Save this Chicken Enchilada Rice Casserole to your dinner ideas board so it’s ready when you need a cozy treat! Enjoy the flavors, and happy cooking!

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Chicken Enchilada Rice Casserole

  • Author: Chef Emma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: None
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Description

A comforting and hearty chicken enchilada rice casserole that’s creamy, cheesy, and perfect for family gatherings or busy weeknights.

Ingredients

Scale
  • 2 cups cooked rice
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, chopped onion, garlic powder, chili powder, salt, and pepper.
  3. Mix everything together until well combined.
  4. Pour the mixture into a greased baking dish and spread it evenly.
  5. Top with the remaining cheese.
  6. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let it cool for a few minutes.
  8. Garnish with fresh cilantro if desired, and serve warm.

Notes

This casserole is great for meal prep and can be assembled a day in advance.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 4g
  • Sodium: 670mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: chicken enchiladas, casserole, comfort food, easy dinner, meal prep

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