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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

Discover the ultimate comfort food with our easy Chicken Enchilada Rice Casserole, a flavorful and time-saving dish perfect for busy weeknights or family gatherings. This hearty casserole brings together tender chicken, perfectly cooked rice, and zesty enchilada flavors in one delightful, baked creation.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can red enchilada sauce
  • 4 cups cooked white rice (about 2 cups uncooked rice)
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup shredded Colby Jack cheese, divided
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • to taste Salt and black pepper

Equipment

  • Large skillet
  • Large mixing bowl
  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

  1. Begin by preheating your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium onion, chopped, 2 cloves garlic, minced
  2. In a large mixing bowl, combine the shredded cooked chicken, rinsed and drained black beans, red enchilada sauce, and cooked white rice. Add half of the Monterey Jack cheese and half of the Colby Jack cheese. Also, stir in the chopped fresh cilantro.
    1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!), 1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can red enchilada sauce, 4 cups cooked white rice (about 2 cups uncooked rice), 1 cup shredded Monterey Jack cheese, divided, 1/2 cup shredded Colby Jack cheese, divided, 1/4 cup chopped fresh cilantro, plus more for garnish
  3. Season the mixture with salt and black pepper to your preference. Gently stir all the ingredients together until they are well combined and evenly distributed. Ensure the rice, chicken, and beans are thoroughly coated with the enchilada sauce and cheese.
    to taste Salt and black pepper
  4. Pour the entire mixture into a greased 9x13 inch baking dish. Spread it out evenly to create an even layer for baking.
  5. Sprinkle the remaining Monterey Jack cheese and Colby Jack cheese evenly over the top of the casserole. This will create a wonderfully melted, golden-brown cheesy crust.
    1 cup shredded Monterey Jack cheese, divided, 1/2 cup shredded Colby Jack cheese, divided
  6. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
  7. Once out of the oven, let the Chicken Enchilada Rice Casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set up slightly. Garnish with additional fresh cilantro, if desired, and serve hot.
    1/4 cup chopped fresh cilantro, plus more for garnish

Notes

This casserole stores beautifully for up to 3-4 days in the refrigerator. Reheat in the microwave or oven. Can be frozen for up to 2-3 months.
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