Oh my goodness, let me tell you about my absolute favorite comfort food—Chicken Enchilada Rice Casserole! This dish has been a staple in my family for as long as I can remember. Every time I make it, I’m flooded with memories of cozy dinners around the table, laughter, and the warm, spicy aroma that fills the kitchen. Trust me, there’s something magical about the way the cheesy, flavorful layers come together in this casserole. It’s hearty, satisfying, and perfectly spiced, making it a crowd-pleaser that even the pickiest eaters adore. And the best part? It’s super easy to whip up, so you can enjoy all that comfort without spending hours in the kitchen!

Ingredients for Chicken Enchilada Rice Casserole

Alright, let’s gather everything you need to make this delicious Chicken Enchilada Rice Casserole! Here’s what you’ll need:

2 cups cooked rice (I usually go for brown rice for extra fiber, but white works too!)
2 cups shredded chicken (leftover rotisserie chicken is a huge time-saver)
1 can black beans, drained and rinsed (makes it hearty and adds protein)
1 can corn, drained (sweetness that balances the spices)
1 can diced tomatoes with green chilies (for that zesty kick)
1 cup enchilada sauce (the more flavorful, the better!)
1 cup shredded cheese (I love a mix of cheddar and Monterey Jack)
1 teaspoon cumin (adds that warm, earthy flavor)
1 teaspoon chili powder (or more if you like it spicy!)
Salt and pepper to taste (don’t skip this, it brings all the flavors alive)

Key Ingredients

In this casserole, the cooked rice acts as a base that soaks up all the amazing flavors, while the shredded chicken provides a deliciously tender protein. The black beans not only add heartiness but also enhance the dish’s nutritional profile. The enchilada sauce is where the magic happens, bringing a delightful kick, and the cheese? Well, it’s the gooey, melty crown on top! If you’re short on time, feel free to substitute the cooked chicken with canned chicken or even tofu for a vegetarian twist.

Optional Add-ins

If you want to jazz things up, consider adding diced bell peppers for a pop of color and crunch, or even some sliced jalapeños if you’re feeling bold! For a burst of freshness, you might sprinkle some chopped cilantro on top right before serving. You could also throw in some corn or peas to sneak in extra veggies. The beauty of this casserole is that you can easily adapt it to your tastes!

How to Prepare Chicken Enchilada Rice Casserole

Now that we’ve got our ingredients ready, let’s dive into making this fabulous Chicken Enchilada Rice Casserole! It’s really a breeze, and I promise you’ll be amazed at how quickly it all comes together. Here’s how to do it:

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This ensures your casserole bakes evenly and gets that lovely golden top!
In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Stir it all together until every ingredient is well-coated and mixed—don’t be shy, get in there!
Once everything is well combined, transfer the mixture into a greased baking dish. Make sure to spread it out evenly, so every bite gets the same delicious flavors.
Now, sprinkle that glorious shredded cheese on top—this is the best part, right? Make sure to cover the entire surface for maximum gooeyness!
Pop it in the preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when the cheese is melted and bubbly, and the edges are just starting to brown.
Once out of the oven, let it cool for a few minutes. This is crucial because it allows the casserole to set up a bit, making it easier to serve. Plus, it’ll be hot, hot, hot!

And just like that, you’ve got yourself a warm, comforting Chicken Enchilada Rice Casserole that’s ready to impress family and friends!

Why You’ll Love This Recipe

Quick and easy to prepare, perfect for weeknight dinners!
Packed with flavor from the enchilada sauce and spices.
Nutritious with protein from chicken and beans.
Hearty and satisfying, great for feeding a crowd.
Versatile—customize it with your favorite add-ins!

Nutritional Information

Now, let’s chat about the nutritional goodness packed into this Chicken Enchilada Rice Casserole! For each serving (about 1 cup), you can expect roughly 350 calories, 10 grams of fat, and a hearty 25 grams of protein. It’s also got about 45 grams of carbohydrates, along with 6 grams of fiber to keep you satisfied. Keep in mind that these values are estimates, but they show just how wholesome this dish can be while still being absolutely delicious!

Tips for Success

To make sure your Chicken Enchilada Rice Casserole turns out perfectly every time, here are a few tips that I swear by! First, don’t skip the greasing step for your baking dish—it helps the casserole come out easily and prevents sticking. If you’re using leftover chicken, make sure it’s shredded into small, bite-sized pieces so it mixes well with the other ingredients. Keep an eye on the cheese while it’s baking; you want it melted and bubbly but not burnt! And if you love a bit of spice, feel free to add extra chili powder or even some diced jalapeños into the mix. Lastly, let the casserole cool for a few minutes before serving—it’ll help everything set up nicely and make serving a breeze!

FAQ Section

Here are some common questions I get about this Chicken Enchilada Rice Casserole, along with my answers!

Can I make this casserole ahead of time? Absolutely! You can prepare it up to a day in advance. Just cover it tightly and store it in the fridge. When you’re ready to bake, you may need to add a few extra minutes to the cooking time.

What if I don’t have enchilada sauce? No worries! You can use taco sauce or even a homemade sauce made with diced tomatoes, spices, and broth. It’ll still turn out delicious!

Can I use brown rice instead of white? Yes, brown rice works great in this recipe! Just make sure it’s already cooked before mixing it into the casserole.

How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave when you’re ready to enjoy it again!

Storage & Reheating Instructions

Storing leftovers from your Chicken Enchilada Rice Casserole is super easy! Just let it cool completely, then transfer any uneaten portions to an airtight container. You can keep it in the fridge for up to 3 days. If you’re looking to save it for later, this casserole freezes beautifully! Just make sure to wrap it tightly in plastic wrap or aluminum foil, then pop it in a freezer-safe container. It’ll stay fresh for about 2-3 months.

When it’s time to enjoy those leftovers, simply thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also use the microwave for a quick fix—just heat in 1-minute intervals until hot. Enjoy that comforting goodness all over again!

For more delicious recipes, check out our recipe collection!

For tips on cooking chicken, visit Healthline for nutritional information.

Chicken Enchilada Rice Casserole: 5 Comforting Layers

Author: Lisa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Print Recipe

Description

A hearty chicken enchilada rice casserole packed with flavor.

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine cooked rice, chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
Mix until well combined.
Transfer the mixture into a greased baking dish.
Top with shredded cheese.
Bake for 25-30 minutes or until cheese is melted and bubbly.
Let cool for a few minutes before serving.

Notes

You can add bell peppers for extra flavor.
Use leftover rotisserie chicken to save time.
This casserole can be frozen for later use.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 25g
Cholesterol: 70mg

Keywords: Chicken Enchilada Rice Casserole, Chicken Casserole, Enchilada Casserole

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