Description
Comfort meets flavor in this chicken enchilada rice casserole, a hearty Mexican-inspired dish packed with zesty spices and creamy textures. Melted cheese, tender chicken, and perfectly seasoned rice create a delicious meal that invites you to savor each satisfying bite.
Ingredients
Scale
Protein & Protein Alternatives:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup canned black beans, drained and rinsed
Base & Grains:
- 2 cups cooked white rice (or brown rice)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes (fresh or canned, drained)
Sauces, Spices & Cheese:
- 1.5 cups enchilada sauce (red or green)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika (optional)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Garnish & Optional Toppings:
- 2 green onions, sliced
- Fresh cilantro, chopped
- Sour cream
- Sliced avocado
- Jalapeno slices
Instructions
- Arrange the oven rack in the middle position and heat to 375F (190C), then lightly coat a large baking vessel with cooking spray.
- In a spacious mixing vessel, amalgamate the tender pulled chicken, fluffy rice, hearty black beans, sweet corn kernels, zesty green chilies, and a generous portion of shredded cheese.
- Drizzle the robust enchilada sauce over the mixture, incorporating your preferred seasonings and a dollop of creamy sour cream, stirring until all components are thoroughly intermingled.
- Carefully distribute the amalgamated mixture into the prepared baking dish, ensuring an even layer across the surface.
- Lavishly scatter the remaining cheese over the top, creating a tempting golden blanket.
- Shield the casserole with aluminum foil and slide into the preheated oven, allowing it to bake for approximately 20 minutes.
- Unveil the foil and continue baking for an additional 10 minutes, watching for the cheese to transform into a bubbling, golden-brown masterpiece.
- After removing from the oven, permit the casserole to rest and settle for a brief 5-minute interval before adorning with freshly chopped cilantro and serving to eager diners.
Notes
- Swap white rice for brown rice or quinoa to boost nutritional value and add more fiber to the dish.
- Use rotisserie chicken for a quick time-saving hack that adds extra flavor and reduces cooking steps.
- Customize heat levels by adjusting green chili amounts or adding jalapeños for spice enthusiasts who want more kick.
- Make this casserole vegetarian by replacing chicken with extra beans, tofu, or plant-based protein alternatives for a satisfying meatless meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 473
- Sugar: 4 g
- Sodium: 862 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 82 mg