This Chicken Enchilada Rice Casserole comes together in about 30 minutes and is all baked in one convenient dish for a quick and easy weeknight meal that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to sneak in any leftovers you have lying around. Seriously, it’s the perfect solution for busy nights!
Ingredient Breakdown
You know me. I love keeping cooking stress-free and simple! This casserole is loaded with hearty ingredients, and I’m so excited to share what you’ll need:
2 cups cooked rice
2 cups cooked shredded chicken
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 cup corn
1 cup shredded cheese
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)
Let’s Get Cooking!
Step 1: Preheat & Prep
First things first, go ahead and preheat your oven to 350°F (175°C). Trust me, we want it nice and hot for our cheesy goodness!
Step 2: Mix It Up
In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, a generous couple pinches of salt and pepper. Now, mix it all up! You want to get it nice and combined, so everything can soak in that fabulous sauce.
Step 3: Spread & Top
Once mixed, pour your delicious mixture into a greased 9×13 inch baking dish. Spread it out evenly, it’ll be like a big hug in a dish! Top everything with the shredded cheese because, let’s be real, cheese makes everything better!
Step 4: Bake to Perfection
Now slide that beauty into your preheated oven and let it bake for about 25-30 minutes. You’ll know it’s done when everything is heated through and the cheese is all melty and bubbly. The aroma wafting through your kitchen? Pure bliss!
Step 5: Garnish & Serve
When it’s all done, pull it out of the oven and sprinkle on some chopped cilantro if you’re feeling fancy. Serve it hot, your family will devour it in no time.
Why I Love This Recipe
This is my go-to recipe when I’m in a bind for dinner, it’s what I whip up when I’m feeling overwhelmed with the chaos of parenting or just want something comforting at the end of a long day. I’m a real sucker for casseroles! They’re like a warm hug, and this Chicken Enchilada Rice Casserole is no exception.
The best part is that you can use whatever you’ve got on hand. Got some leftover veggies? Toss ’em in! I can’t even tell you how many times I’ve made this without even having a plan other than, “I have rice, chicken, and whatever’s in the can cupboard.” It’s just so versatile, and it never disappoints!
If you loved this Chicken Enchilada Rice Casserole, be sure to check out my Easy Mushroom Rice, my Andy’s Homemade Mexican Rice, or my Cheesy Hamburger Rice Casserole for more delicious and family-friendly recipes! For more Recipes Follow Us in our Pinterest.
Why This Recipe Works
Quick & Easy
This casserole comes together in under 30 minutes you heard me right! Perfect for those hectic weeknights when you’ve got a million things to do and barely enough time to breathe.
One Pot Wonder
Seriously, everything is mixed and baked in one dish, which means minimal cleanup! I mean, who wants to deal with an entire mountain of pots and pans after a long day?
Budget-Friendly
A lot of affordable, everyday ingredients go into this casserole. You can make a delicious dinner without breaking the bank, gotta love that!
Comfort Food
It’s loaded with tons of flavor and cheesy goodness, making it the ultimate comfort food. Plus, who doesn’t love a dish that the whole family will enjoy? Spoiler: nobody!
Customizable
You can literally use whatever ingredients you have, making it super flexible! Leftover proteins? Add ‘em. Random veggies? Toss those in too. Feeling spicy? Double the chili powder!
Serving & Storage Tips
What to Serve With This
This Chicken Enchilada Rice Casserole is fantastic on its own, but if you want to dress it up a bit, serve it with a side of Mexican-style salad or some crispy tortilla chips with guacamole. Yum!
Keeping Leftovers Fresh
This casserole will keep in the fridge for about 3-4 days when stored in an airtight container.
Reheating Instructions
To reheat, simply pop it back in the oven at 350°F for about 15-20 minutes until warmed through. You can also use the microwave, just make sure to cover it to prevent dryness.
Freezer Friendly?
Absolutely! You can freeze leftovers for up to 3 months. I recommend portioning it into individual servings for easy reheating later.
There you have it! A Chicken Enchilada Rice Casserole recipe that not only delivers on flavor but also keeps your busy weeknight dinners stress-free. Whether you need to clean out the fridge or just want a huge casserole that the family will fight over, this one’s a winner! Happy cooking, and enjoy those cozy family moments.
And hey! Share your favorite tweaks on this recipe with me. I’m always eager to hear how you make it your own!
Print
Easy Chicken Enchilada Rice Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy Chicken Enchilada Rice Casserole that’s perfect for busy weeknights. It can be customized with whatever ingredients you have on hand.
Ingredients
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, and a couple pinches of salt and pepper. Mix until combined.
- Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly and top with the shredded cheese.
- Bake in the preheated oven for about 25-30 minutes, until heated through and the cheese is melty and bubbly.
- Remove from oven and garnish with chopped cilantro if desired. Serve hot.
Notes
This casserole is versatile; feel free to add leftover veggies or adjust seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
