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Chicken Enchilada Rice Casserole in baking dish topped with melted cheese and fresh cilantro

Chicken Enchilada Rice Casserole

A delicious one-dish meal combining tender chicken, rice, beans, and melted cheese with bold enchilada flavors, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 2 cups cooked rice white or brown, from about ¾ cup uncooked
  • 15 oz black beans drained and rinsed
  • 10 oz diced tomatoes with green chilies canned
  • 1 cup corn kernels fresh, frozen, or canned
  • 10 oz red enchilada sauce canned
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup black olives sliced, optional
  • 2 green onions thinly sliced

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce (about 5 oz). Mix well until evenly distributed.
  3. Spread half of the mixture in the prepared baking dish, creating an even layer.
  4. Sprinkle ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese over the mixture in the baking dish.
  5. Add the remaining chicken and rice mixture on top, spreading evenly.
  6. Pour the remaining enchilada sauce over everything, then top with the rest of the cheese (½ cup of each), olives, and green onions.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly with light brown spots on top.
  8. Remove from the oven and let it rest for 5 minutes before serving.
  9. Sprinkle fresh cilantro over the top before serving.

Notes

Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to baking time. Freezer: After assembling (before baking), cover tightly with foil and freeze for up to 3 months. Thaw in refrigerator overnight before baking. Store leftovers in airtight container for up to 4 days.