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- 2 cups cooked rice - 2 cups shredded cooked chicken - 1 can (15 oz) black beans - 1 can (10 oz) enchilada sauce - 1 cup corn kernels - 1 cup diced tomatoes - 1 bell pepper - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese The main ingredients in Chicken Enchilada Rice Casserole are simple and easy to find. You need cooked rice, shredded chicken, and black beans. These form the base of your dish. Enchilada sauce adds flavor and spice. Corn and diced tomatoes give the casserole a fresh taste. The bell pepper adds crunch. Finally, cheeses bring it all together. - Ground cumin - Paprika - Salt and pepper to taste Spices make this dish special. Ground cumin adds a warm, earthy flavor. Paprika gives a slight smokiness. Salt and pepper help balance all the tastes. Adjust the seasonings to fit your liking. - Fresh cilantro for garnish - Sour cream for serving Optional ingredients can enhance your meal. Fresh cilantro adds a burst of color and taste. A dollop of sour cream on top makes it creamy and cool. These extras make your casserole even more enjoyable. {{ingredient_image_1}} Set the oven temperature to 350°F (175°C). This step is key for even cooking. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced bell pepper. Cook for about five minutes until it softens. This adds flavor and color to your dish. Then, stir in the shredded chicken, black beans, corn, and diced tomatoes. Add one teaspoon of ground cumin and one teaspoon of paprika. Season with salt and pepper to taste. Cook this mixture for another three to four minutes. You want everything heated through and well combined. In a large mixing bowl, combine the sautéed mixture with two cups of cooked rice. Pour in half of the enchilada sauce. Stir until everything is well mixed. Next, pour the rice and chicken mixture into a greased 9x13-inch baking dish. Spread it evenly. Drizzle the remaining enchilada sauce over the top. Now, sprinkle one cup each of shredded cheddar and Monterey Jack cheese evenly across the casserole. Bake in your preheated oven for 25 to 30 minutes. Look for bubbly and golden cheese. Once done, remove it from the oven and let it cool for five minutes. Enjoy your delicious Chicken Enchilada Rice Casserole! To make your Chicken Enchilada Rice Casserole just right, adjust the spice levels. You can use mild or spicy enchilada sauce based on your taste. If you like heat, go for the spicy sauce. For a milder flavor, stick with the mild version. This small change can make a big difference in your dish. To ensure your casserole cooks evenly, cover it with foil while baking. This helps to keep the heat in and prevents the top from browning too fast. Once the casserole is bubbly and golden, you can remove the foil for the last few minutes. This way, you get that perfect cheesy crust without burning. Pair your casserole with a fresh side salad or creamy avocado. These additions add flavor and nutrition to your meal. A simple green salad with a light dressing enhances the dish's taste. If you love avocado, slice it up and serve it on the side. This makes your meal even more satisfying and enjoyable. Pro Tips Tip Title 1: Use leftover rotisserie chicken to save time and add flavor. Tip Title 2: Add fresh lime juice before serving for a zesty kick. Tip Title 3: For extra heat, mix in diced jalapeños or a dash of hot sauce. Tip Title 4: Let the casserole sit for a few minutes after baking for easier serving. {{image_2}} You can easily switch proteins in this dish. Use ground turkey or beef for a different taste. If you prefer a vegetarian option, try black beans or pinto beans. These swaps give you more choices while keeping the meal filling and tasty. If you want a healthier option, consider changing the rice. Brown rice adds fiber and nutrients. Quinoa is another great choice. It cooks quickly and boosts protein content. Both alternatives work well and keep the dish delicious. Want to spice things up? Add jalapeños for some heat. They bring a nice kick to the casserole. For a Mediterranean touch, try adding olives. They will give a unique flavor that complements the other ingredients. Experimenting with these enhancements makes the dish your own. Store your chicken enchilada rice casserole in an airtight container. It stays fresh in the fridge for up to 3-4 days. This makes it easy for quick meals during the week. If you want to save some for later, freeze it in portions. This casserole can last for up to 3 months in the freezer. Just make sure to wrap it well to prevent freezer burn. When you’re ready to eat, reheat before serving for the best taste. To reheat, thaw your casserole overnight in the fridge. This makes it easier to warm up. You can use the oven or microwave for reheating. If using the oven, bake until it’s heated through. If in the microwave, heat in short bursts to avoid hot spots. Yes, you can use uncooked chicken. Just make sure to cook it to 165°F. This ensures that your chicken is safe to eat and stays juicy. I often recommend using chicken breasts or thighs. They work well in this dish and add great flavor. You can use salsa verde or make your own enchilada sauce if you prefer. Salsa verde gives a fresh taste with a bit of zing. If you want to create your own sauce, blend tomatoes, chilies, and spices for a tasty twist. Yes, this recipe can be gluten-free. Just use gluten-free enchilada sauce and check all other ingredients. It’s key to read labels on canned goods. Many brands offer gluten-free options that work perfectly in this casserole. This blog post provided a clear guide to a tasty casserole. We covered the main ingredients, from rice and chicken to spices and optional toppings. I shared simple steps to cook and layer the dish for the best results. Remember, you can customize the recipe to suit your taste or dietary needs. Whether you choose to adjust the spices or swap proteins, your casserole can shine in many ways. Enjoy experimenting and savor your delicious meal!

Chicken Enchilada Rice Casserole

A delicious and hearty casserole combining chicken, rice, and enchilada flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked rice (white or brown)
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) enchilada sauce (mild or spicy, as preferred)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup diced tomatoes (with juice)
  • 1 bell pepper any color, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional fresh cilantro for garnish
  • optional sour cream for serving

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and sauté for about 5 minutes until softened.
  • Stir in the cooked chicken, black beans, corn, tomatoes, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes until everything is heated through.
  • In a large mixing bowl, combine the sautéed mixture with the cooked rice and half of the enchilada sauce. Stir until everything is well incorporated.
  • Pour the rice and chicken mixture into a greased 9x13-inch baking dish. Spread it evenly.
  • Drizzle the remaining enchilada sauce over the top of the casserole.
  • Sprinkle cheddar and Monterey Jack cheese evenly over the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  • Once done, remove from oven and let it cool for 5 minutes before serving.
  • Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.

Notes

Feel free to adjust the spice level by choosing mild or spicy enchilada sauce.
Keyword casserole, chicken, enchilada, rice