Chicken Enchilada Rice Casserole is the solution you’ve been searching for! This incredibly easy and flavorful one-pan meal brings all the beloved tastes of enchiladas to your dinner table with minimal effort, making it a weeknight hero for busy families.
Key Ingredients for Chicken Enchilada Rice Casserole:
- 2 cups cooked white rice (leftover rice works perfectly!)
- 2 cups cooked shredded chicken (rotisserie chicken is a fantastic shortcut)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained
- 1 (4 ounce) can diced green chilies
- 1 (10 ounce) can red enchilada sauce
- 1 cup shredded Mexican blend cheese, divided
How to Make Chicken Enchilada Rice Casserole:
This Chicken Enchilada Rice Casserole is a dream come true for busy cooks! It’s a one-pan wonder that simplifies dinner with its straightforward assembly and incredibly satisfying flavors. Imagine the creamy, cheesy goodness with tender chicken and perfectly cooked rice, all baked together in under an hour. The preparation time is a breezy 15 minutes, with about 30-35 minutes for baking, making it a guilt-free indulgence for any night of the week.
Step-by-Step Instructions:
- Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, combine the undrained can of diced tomatoes with green chilies, the can of diced green chilies, and the red enchilada sauce. Stir these ingredients together until they are well incorporated. This forms the flavorful base of your casserole.
- Add Cooked Components: To the wet ingredients, add the cooked shredded chicken and the rinsed and drained black beans. Gently stir everything together, ensuring the chicken and beans are evenly distributed within the sauce.
- Incorporate the Rice: Now, add the cooked white rice to the bowl. Fold the rice into the chicken and bean mixture, making sure every grain of rice is coated in the delicious enchilada sauce. Take care not to overmix, as this can make the rice mushy.
- Assemble the Casserole: Pour the entire mixture into your prepared baking dish, spreading it out evenly to create a uniform layer. This is where the magic starts to happen!
- Top with Cheese: Sprinkle half of the shredded Mexican blend cheese evenly over the top of the rice mixture. This will melt and create a wonderfully gooey layer.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges.
- Add Remaining Cheese: Carefully remove the casserole from the oven and sprinkle the remaining half of the shredded Mexican blend cheese over the top.
- Final Bake: Return the casserole to the oven for another 5 minutes, or until the cheese is fully melted and slightly golden brown.
- Rest and Serve: Allow the Chicken Enchilada Rice Casserole to rest for about 5-10 minutes before serving. This helps the casserole set slightly and makes it easier to serve. Garnish with your favorite toppings!
Why You’ll Love This Chicken Enchilada Rice Casserole:
You’ll adore this Chicken Enchilada Rice Casserole for its incredible ease and vibrant flavor profile. The star of this dish is its remarkable Tex-Mex taste, reminiscent of your favorite enchiladas but transformed into a comforting, baked casserole. It’s a fantastic way to save money compared to dining out, as it utilizes common pantry staples and budget-friendly ingredients like rotisserie chicken and rice, making deliciousness accessible without breaking the bank. The delightful blend of tender chicken, hearty beans, and fluffy rice, all enveloped in a zesty enchilada sauce and topped with gooey melted cheese, is truly irresistible.
Unlike traditional enchiladas that require rolling and individual fillings, this casserole simplifies the process into one easy step, perfect for busy weeknights or feeding a crowd. The option for creative toppings like sour cream, avocado, cilantro, or a dollop of salsa adds a personalized touch that elevates each bite, making every serving a culinary adventure. Don’t wait to bring this flavorful and satisfying Chicken Enchilada Rice Casserole to your family’s table – it’s a must-try recipe that will quickly become a go-to favorite!
Storing and Reheating Tips:
Properly storing your delicious Chicken Enchilada Rice Casserole ensures you can enjoy it for days to come. Once the casserole has cooled to room temperature, cover it tightly with plastic wrap or transfer it into airtight containers. Refrigerated leftovers will stay fresh and delicious for up to 3-4 days.
To reheat individual portions, simply scoop out what you need into a microwave-safe dish and heat in the microwave for 1-2 minutes, stirring halfway through, until heated through. For larger portions or to achieve a crispier top, you can reheat the entire casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through and bubbly. You can also freeze portions of this casserole for up to 2-3 months. Thaw them overnight in the refrigerator before reheating as described above.
Final Thoughts:
This Chicken Enchilada Rice Casserole is a simple yet incredibly rewarding dish that brings bold flavors to your dinner table with minimal fuss. Give this recipe a try, and discover your new favorite weeknight meal that’s as easy as it is delicious!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Enchilada Rice Casserole
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter to prevent sticking.
- In a large mixing bowl, combine the undrained can of diced tomatoes with green chilies, the can of diced green chilies, and the red enchilada sauce. Stir these ingredients together until they are well incorporated. This forms the flavorful base of your casserole.1 (10 ounce) can diced tomatoes with green chilies, 1 (4 ounce) can diced green chilies, 1 (10 ounce) can red enchilada sauce
- To the wet ingredients, add the cooked shredded chicken and the rinsed and drained black beans. Gently stir everything together, ensuring the chicken and beans are evenly distributed within the sauce.2 cups cooked shredded chicken, 1 (15 ounce) can black beans
- Now, add the cooked white rice to the bowl. Fold the rice into the chicken and bean mixture, making sure every grain of rice is coated in the delicious enchilada sauce. Take care not to overmix, as this can make the rice mushy.2 cups cooked white rice
- Pour the entire mixture into your prepared baking dish, spreading it out evenly to create a uniform layer. This is where the magic starts to happen!
- Sprinkle half of the shredded Mexican blend cheese evenly over the top of the rice mixture. This will melt and create a wonderfully gooey layer.1 cup shredded Mexican blend cheese
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges.
- Carefully remove the casserole from the oven and sprinkle the remaining half of the shredded Mexican blend cheese over the top.1 cup shredded Mexican blend cheese
- Return the casserole to the oven for another 5 minutes, or until the cheese is fully melted and slightly golden brown.
- Allow the Chicken Enchilada Rice Casserole to rest for about 5-10 minutes before serving. This helps the casserole set slightly and makes it easier to serve. Garnish with your favorite toppings!