Chicken Enchilada Rice Casserole

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chicken Enchilada Rice Casserole is the kind of dish that winks at your tired self and says, I got your back. It pasta energy, casserole ease, and enchilada vibes all in one cozy pan.

If you are the type who loves one dish dinners that feed a crowd or make excellent leftovers, you will enjoy this. If you want a different kind of comfort food, check out this best smothered chicken and rice recipe for another cozy option.

Why This Recipe is Awesome

This recipe wins because it is fast, forgiving, and delicious. Seriously, it asks for very little effort and gives you heaps of flavor in return. It is idiot proof, even I did not mess it up the first time.

No fancy techniques. No long ingredient list. Just tasty components that come together like a culinary mic drop. Plus it reheats like a champ, so you get dinner now and lunch that still feels indulgent later. Pro tip: this tastes even better the next day.

Ingredients You’ll Need

• 2 cups cooked rice
• 2 cups shredded cooked chicken
• 1 can (15 oz) enchilada sauce
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional for garnish)

Yes that is it. No weird pantry-only ingredients. If you are missing something, improvise and call it chef creativity.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Mix well.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Sprinkle shredded cheese evenly on top.
5. Bake for 25-30 minutes or until heated through and cheese is bubbly.
6. Garnish with fresh cilantro if desired. Serve warm.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. Preheat. Your casserole will thank you.
• Skimping on seasoning. Rice and beans can be bland on their own. Taste as you go and add salt and pepper so the whole dish sings.
• Overloading the cheese? Not really possible, but if you want melty chaos go ahead. If you prefer restraint, use less and add a sprinkle before serving.
• Using cold cooked rice straight from the fridge without fluffing it up. Clumpy rice gives you weird texture. Break it up with a fork first.
• Forgetting to drain canned ingredients. Extra liquid can make the casserole soupy. Drain those beans and corn if they are packing water.

Alternatives & Substitutions

Want to switch things up? No sweat. Swap shredded chicken for shredded rotisserie chicken for a speed boost. Use leftover turkey and call it festive. Vegetarians can skip the chicken and add a bell pepper and zucchini for texture. Beans are your friends but if you hate black beans pinto beans or kidney beans work fine.

If you do not have enchilada sauce grab a jar of salsa and a little tomato paste and mix to thicken. Not ideal but it gets the job done in a pinch. For a richer flavor, stir in a dollop of sour cream or a splash of chicken broth before baking. If you crave beef instead, try a similar approach with ground beef and you may enjoy this cheesy ground beef and rice casserole for an alternate dinner idea. IMO both versions are winners.

Want it spicy? Add chopped jalapenos or a sprinkle of cayenne. Want it smoky? Toss in some smoked paprika. The recipe is a base camp. Climb the flavor mountain however you like.

FAQ (Frequently Asked Questions)

Q Why does my casserole get watery sometimes?
A Did you forget to drain canned stuff or use wet rice? Drain the beans and corn. Use rice that is not swimming in liquid. Also let it rest a few minutes after baking so juices redistribute.

Q Can I use fresh corn instead of frozen or canned?
A Absolutely. Cut off the kernels and toss them in. Fresh corn gives a little pop and sweetness that is delightful.

Q Can I make this ahead and freeze it?
A Yes you can assemble it, cover tightly, and freeze. Bake from frozen adding about 15-20 extra minutes to the bake time until everything is hot and bubbly.

Q How do I make it vegan?
A Swap the chicken for extra beans and veggies, use plant based cheese or skip cheese entirely, and make sure your enchilada sauce is vegan. It will still be delicious.

Q Can I use brown rice instead of white?
A Sure thing. Brown rice works, but it may be firmer. If your brown rice is already cooked, go for it. If you plan to cook rice from scratch, you may want slightly more sauce or a touch more bake time, since brown rice holds texture.

Q Any tips for serving?
A Serve with a squeeze of lime, a dollop of sour cream, and fresh cilantro. Tortilla chips or a simple side salad round things out nicely.

Q Can I double this recipe?
A Yes just use a larger pan or two pans. Adjust bake time a little if you pack ingredients in deeper than a 9×13.

Final Thoughts

This Chicken Enchilada Rice Casserole is a reliable weeknight hero that feels like a hug. It is quick to throw together, flexible to tweak, and great for leftovers. Now go impress someone or yourself with your new culinary skills. You have earned it. Enjoy the melty, cozy goodness and don forget the cilantro if you like that fresh kick.

Chicken Enchilada Rice Casserole

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A quick and easy Chicken Enchilada Rice Casserole that combines all the delicious flavors of enchiladas in one cozy pan.

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Ingredients

Scale 1x2x3x

• 2 cups cooked rice
• 2 cups shredded cooked chicken
• 1 can (15 oz) enchilada sauce
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Mix well.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Sprinkle shredded cheese evenly on top.
5. Bake for 25-30 minutes or until heated through and cheese is bubbly.
6. Garnish with fresh cilantro if desired. Serve warm.

Notes

This casserole tastes even better the next day. Feel free to improvise with ingredients based on your preference.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 60mg

Keywords: casserole, chicken, enchiladas, comfort food, easy dinner