Chicken and Rice Enchilada Casserole
User Reviews
3.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Main Course, Others
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Cuisine
Mexican
Chicken and Rice Enchilada Casserole
Description
This recipe starts with cooked white rice and shredded chicken tossed with seasoned black beans, drained corn, green chiles, and enchilada sauce. The mix is combined with Mexican cheese blends, then transferred to a greased baking dish. Additional corn and cheese go on top before baking at moderate temperature until the cheese is melted and bubbly. The casserole combines the creaminess of the cheese and enchilada sauce with the mild spice of chiles and the texture contrasts of corn and beans.
The dish can be served as a filling main course, garnished with sliced green onions and cilantro to add bright herbal notes. It suits family dinners or casual gatherings with familiar Mexican-inspired flavors in an easy assembled format. The ingredients and cooking approach allow flexibility with different shredded chicken or enchilada sauces to adjust heat or flavor complexity.
This recipe is adapted from Jo Cooks and showcases a balanced layering of typical casserole components for a cohesive enchilada-style meal. The use of pre-boiled rice and canned beans simplifies preparation.
Ingredients
- 2 breasts Tequila Lime Chicken shredded (or any other shredded chicken will work as well)
- 1 oz bag white rice about 1 1/2 - 2 cups cooked rice, boil in bag
- 1 enchilada sauce or 1 1/2 small cans of store-bought sauce, homemade, batch
- 16 oz black beans drained and rinsed, seasoned, canned
- 1 cup Mexican cheese blend divided, shredded
- 1 cup Monterey jack cheese divided, shredded
- 15 oz corn drained, Mexican blend, canned
- 15 oz corn drained, yellow kernels, canned
- 4.5 oz green chiles drained, canned
- cilantro for garnish
- green onion for garnish, sliced
- salt to taste
- black pepper to taste
Instructions
- Boil the rice according to package directions, then set aside.
- Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
- Mix the two cheeses together and set aside.
- To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
- Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
- Bake for 20-30 minutes, until cheese is bubbly and melted.
- To serve, sprinkle with sliced green onions and minced cilantro.
Notes
- Any shredded chicken can be used in place of Tequila Lime Chicken for convenience or preference.
- Boiled rice in the bag or stovetop works well to simplify preparation time.
- Adjust seasoning and enchilada sauce heat to personal taste.
User Reviews
Overall Rating
3.7
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