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–+ servings

Cheesy Chicken Enchilada Casserole with Rice

A delicious and comforting casserole combining shredded chicken, black beans, corn, and cheese, perfect for family meals.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 360 kcal

Equipment

Ingredients
  

Casserole Base

  • 2 cups cooked white rice
  • 1 pound cooked, shredded chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt and pepper to taste

Instructions
 

  • Gather all your ingredients and prepare the cooked rice and shredded chicken.
  • In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, enchilada sauce, corn, diced tomatoes, and spices. Mix well.
  • Transfer the mixture into a greased 9x13 inch baking dish and spread evenly. Top with shredded cheddar and Monterey Jack cheese.
  • Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  • Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

This casserole can be made ahead of time and stored in the fridge or freezer.

Nutrition

Calories: 360kcalProtein: 28gSodium: 800mg
Keyword casserole, chicken, enchilada
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