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Easy Chicken Enchilada Rice Casserole Recipe

Easy Chicken Enchilada Rice Casserole Recipe

This Easy Chicken Enchilada Rice Casserole is a delicious, hearty meal that's perfect for a family dinner and packed with the flavors of cheesy enchiladas.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cups cooked rice white or brown
  • 3 cups shredded cooked chicken about 2 large chicken breasts
  • 2 cups shredded cheddar cheese
  • 1.5 cups enchilada sauce
  • 1 cup sour cream
  • 15 oz can of black beans drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon ground black pepper
  • 0.5 cup fresh cilantro chopped, optional for garnish

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked rice, shredded chicken, 1 cup of cheddar cheese, enchilada sauce, sour cream, black beans, corn, ground cumin, chili powder, salt, and black pepper.
  • Transfer the mixture into a 9x13 inch baking dish and spread evenly.
  • Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.
  • Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  • Garnish with chopped cilantro if desired, and serve hot.

Notes

This casserole is even better the next day! Store leftovers in the refrigerator for up to 3 days.