Description
This Chicken Enchilada Rice Casserole is a comforting, cheesy, Mexican‑inspired dinner made with rice, chicken, enchilada sauce, beans, and melty cheese. It is perfect for weeknights, meal prep, and family gatherings.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (4 oz) diced green chiles
- 2 cups Mexican cheese blend, shredded
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 350°F and grease a 9×13‑inch baking dish.
- Mix rice, chicken, enchilada sauce, black beans, corn, green chiles, and half the cheese.
- Spread into the baking dish.
- Add remaining cheese on top.
- Bake 25 to 30 minutes until melted and bubbly.
- Let rest 5 minutes before serving.
- Garnish with cilantro and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg