There’s nothing quite like the comfort of a warm casserole on a busy weeknight, and this Chicken Enchilada Rice Casserole hits all the right notes. Packed with flavor and easy to whip up, this dish brings together classic enchilada ingredients in a single, satisfying bake. Imagine a creamy, cheesy medley of shredded chicken, black beans, and corn, all layered over fluffy rice and topped with bubbly cheese. It’s not just a meal; it’s a family favorite just waiting to become part of your weekly rotation.

Why you’ll love this dish

This recipe is a game-changer for home cooks looking for something both delicious and straightforward. Not only is it economical—using pantry staples and leftover chicken—but it’s also incredibly versatile. Perfect for a cozy dinner or for weekend gatherings, this casserole pleases both kids and adults alike. Clean-up is a breeze, too, with everything cooked in one dish. It’s the kind of meal that feels like a warm hug, perfect for any occasion.

"I made this for my family last Sunday, and it was gone in minutes! Even the kids went back for seconds!" – Happy Home Cook

Step-by-step overview

If you’re ready to make this delightful casserole, here’s a handy overview of how it all comes together. The process is simple and ensures a dish that’s loaded with flavor and texture. You’ll mix, pour, sprinkle, and bake—easy as pie!

What you’ll need

Gather these items to create your Chicken Enchilada Rice Casserole:

2 cups cooked rice
2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce
1 cup black beans, rinsed and drained (canned or cooked from scratch)
1 cup corn (frozen or canned will work)
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup diced onion
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Feel free to substitute ingredients based on what you have on hand. For example, rotisserie chicken can save you time, or you can swap the black beans for pinto beans if that’s your preference!

Directions to follow

Here’s how to prepare your Chicken Enchilada Rice Casserole:

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, diced onion, garlic powder, cumin, salt, and pepper. Mix well.
Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Sprinkle the remaining cheese on top for that irresistible cheesy finish.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Allow it to cool slightly before serving. Garnish with fresh cilantro if desired.

Best ways to enjoy it

This casserole can stand alone as a hearty dish, but there are plenty of delicious pairings to consider. Serve it with a side of fresh guacamole for a creamy contrast, or a simple green salad dressed lightly with vinaigrette to balance the richness. For those who enjoy spice, a side of jalapeño cornbread could elevate your meal even more. Don’t forget to offer some sour cream and additional chopped cilantro on the side for garnishing!

Storage and reheating tips

If you have leftovers—or plan ahead, this casserole stores beautifully. Make sure to let it cool completely before transferring to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When ready to enjoy again, reheat it in the oven at 350°F (175°C) until warmed through. If frozen, it’s best to let it thaw in the fridge overnight before reheating.

Helpful cooking tips

Cooked rice: Use leftover rice or make a fresh batch. Jasmine or basmati rice work beautifully alongside these flavors.
Shredded chicken: If short on time, rotisserie chicken is a lifesaver and adds amazing flavor with no extra effort.
Flavor boost: Consider adding a teaspoon of chili powder or a dash of hot sauce for an extra kick.
Cheesy topping: Don’t skimp on the cheese—this layer is crucial for that gooey deliciousness!

Creative twists

Feel adventurous with your casserole? There are many ways to personalize this recipe. Consider swapping in quinoa for a protein boost, or going vegetarian by eliminating the chicken and adding more beans or even some sautéed mushrooms. You can also top your casserole with sliced avocado for a creamy finish and extra nutrition.

Common questions

How long does it take to prepare?
From prep to table, plan for about 40-50 minutes, including baking time.
Can I make it ahead of time?
Absolutely! Prepare it a day before, allow it to cool, and cover it in the fridge until you’re ready to bake.
What can I substitute for black beans?
Pinto beans or kidney beans work wonderfully in place of black beans. You can also add some chopped bell peppers for extra color and flavor!

This Chicken Enchilada Rice Casserole is sure to become a staple in your home. With its comforting flavors and easy prep steps, it’s definitely worth trying out!

Chicken Enchilada Rice Casserole

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A comforting and flavorful casserole combining shredded chicken, black beans, corn, and cheese, perfect for busy weeknights.

Author: ayoboyo021gmail-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: None

Ingredients

Scale

2 cups cooked rice
2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce
1 cup black beans, rinsed and drained
1 cup corn
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup diced onion
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, diced onion, garlic powder, cumin, salt, and pepper. Mix well.
Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Sprinkle the remaining cheese on top.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Allow it to cool slightly before serving and garnish with fresh cilantro if desired.

Notes

Feel free to substitute ingredients based on what you have on hand. Rotisserie chicken saves time, and you can swap black beans for pinto beans.