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Chicken Enchilada Rice Casserole

Sally Thompson
Chicken Enchilada Rice Casserole is the perfect easy dinner packed with bold Tex-Mex flavor, tender shredded chicken, cheesy rice, black beans, corn, and rich enchilada sauce all baked together in one comforting dish. This quick family dinner is ideal for busy weeknights, meal prep, potlucks, and casual gatherings because it combines hearty ingredients with simple preparation in a single casserole pan. Loaded with melted cheese and flavorful spices, this easy recipe delivers everything you love about enchiladas without the extra rolling work. Whether you need dinner ideas for the family, cozy comfort food, or satisfying food ideas for leftovers throughout the week, this cheesy chicken casserole is guaranteed to become a favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Tex-Mex
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 3 cups shredded cooked chicken
  • 2 cups cooked white rice
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 small red bell pepper diced
  • 1 small onion finely chopped
  • 2 cups shredded Mexican cheese blend
  • 1 can red enchilada sauce
  • 1 can diced tomatoes with green chilies drained
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped cilantro

Instructions
 

  • 1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  • 2. Cook the rice according to package instructions and allow it to cool slightly.
  • 3. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, diced bell pepper, onion, and diced tomatoes with green chilies.
  • 4. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
  • 5. Stir in enchilada sauce and sour cream until fully combined.
  • 6. Fold in 1 1/2 cups of shredded cheese.
  • 7. Spread the mixture evenly into the prepared baking dish.
  • 8. Sprinkle the remaining cheese evenly over the top.
  • 9. Cover loosely with foil and bake for 20 minutes.
  • 10. Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden.
  • 11. Let the casserole rest for 5 to 10 minutes before serving.
  • 12. Garnish with chopped cilantro and serve warm.

Notes

Use rotisserie chicken to save time and add extra flavor to the casserole.
Drain canned beans, corn, and tomatoes thoroughly to prevent excess moisture.
Freshly shredded cheese melts more smoothly and creates a creamier texture than pre-shredded cheese.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 32gProtein: 28gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 9gCholesterol: 75mgSodium: 780mgFiber: 6gSugar: 4g
Keyword cheesy chicken casserole, chicken and rice bake, chicken enchilada rice casserole, comfort food, easy dinner, family dinner ideas, Tex-Mex casserole, weeknight dinner
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