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Chicken Enchilada Rice Casserole

A quick and hearty casserole combining shredded chicken, rice, beans, corn, enchilada sauce, and cheese. Ready in just 35 minutes and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 2 cups cooked rice white or brown
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup sour cream or Greek yogurt
  • 2 cups Mexican cheese blend shredded, divided
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • fresh cilantro for garnish

Equipment

  • Large mixing bowl
  • 9x13 casserole dish
  • Oven
  • Wooden spoon

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 casserole dish.
  2. In a large bowl, combine shredded chicken, rice, beans, corn, diced tomatoes, enchilada sauce, sour cream, and half the cheese.
  3. Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
  4. Spread mixture evenly in the prepared casserole dish.
  5. Top with the remaining cheese.
  6. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
  7. Let cool slightly, then garnish with cilantro before serving.

Notes

For a spicier casserole, use hot enchilada sauce and add sliced jalapeños before baking. Can be frozen before or after baking.