Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 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!
Notes
Garnish with your favorite toppings like sour cream, avocado, cilantro, or salsa.
Reheating instructions: Microwave (1-2 minutes per portion) or oven at 350°F (175°C) for 20-25 minutes.
Properly storing refrigerated leftovers will keep them fresh for up to 3-4 days. Can be frozen for up to 2-3 months.
