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Chicken Enchilada Rice Casserole

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This Chicken Enchilada Rice Casserole is a delicious, easy-to-make meal that combines the flavors of traditional enchiladas with the convenience of a casserole.Perfect for busy weeknights, it takes just 35 minutes from start to finish

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced black olives (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
  3. Spread half of the mixture in the prepared baking dish.
  4. Sprinkle half of each cheese over the mixture.
  5. Add the remaining chicken and rice mixture on top.
  6. Pour the remaining enchilada sauce over everything.
  7. Top with the rest of the cheese, olives, and green onions.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let it cool for 5 minutes.
  10. Sprinkle fresh cilantro over the top before serving.

Nutrition

Find it online: http://ingredientidea.com/chicken-enchilada-rice-casserole/