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3.7 from 96 votes

Chicken and Rice Enchilada Casserole

This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes! It's completely customize-able too!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Course: Main Course , Others
Cuisine: Mexican

Ingredients

  • 2 breasts Tequila Lime Chicken shredded (or any other shredded chicken will work as well)
  • 1 oz bag boil in bag white rice (about 1 1/2 - 2 cups cooked rice)
  • 1 batch homemade enchilada sauce or 1 1/2 small cans of store-bought sauce
  • 16 oz can seasoned black beans drained and rinsed,
  • 1 cup shredded Mexican cheeese blend divided
  • 1 cup shredded Monterey jack cheese divided
  • 15 oz can Mexican blend corn drained,
  • 15 oz can yellow corn kernels drained,
  • 4.5 oz can green chiles drained
  • Cilantro for garnish
  • sliced green onions for garnish
  • salt and black pepper to taste

Instructions

    Cup of Yum
  1. Boil the rice according to package directions, then set aside.
  2. Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
  3. Mix the two cheeses together and set aside.
  4. 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.
  5. Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
  6. Bake for 20-30 minutes, until cheese is bubbly and melted.
  7. To serve, sprinkle with sliced green onions and minced cilantro.

Notes

  • Recipe adapted from Jo Cooks