4.9 from 63 votes
Mexican Chicken Casserole with Rice
An easy Mexican rice casserole that's made in one dish. It's packed with chicken, beans, corn, cheese, and red enchilada sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 433 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 pound boneless skinless chicken breast cut into 1" pieces
- 2 tablespoons taco seasoning
- 16 ounces canned pinto beans drained and rinsed
- 4 cups cooked rice
- 10 ounces enchilada sauce
- 1 cup corn
- 1 cup Monterey jack cheese shredded
Instructions
- Preheat the oven to 350°F.
- Add the chicken and taco seasoning to a baking dish. Mix to combine making sure all chicken is coated in taco seasoning.
- Add in the beans and rice. Stir to combine.
- Pour the enchilada sauce over the mixture and mix until the sauce is covering all of the rice.
- Spread the corn over the top of the rice mixture and top with the cheese.
- Bake for 30-35 minutes, or until the chicken is cooked through.
Cup of Yum
Nutrition Information
Serving
1scoop
Calories
433kcal
(22%)
Carbohydrates
53g
(18%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
70mg
(23%)
Sodium
850mg
(35%)
Fiber
5g
(20%)
Sugar
0g
(0%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 1scoop | |
| Calories | 433kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 70mg | 23% |
| Sodium | 850mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.