Description
Mexican comfort meets convenience in this chicken enchilada rice casserole, blending zesty spices with creamy textures. Hearty layers of tender chicken, fluffy rice, and melted cheese create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein and Base:
- 1 pound (1 lb) chicken breast, cooked and shredded
- 2 cups cooked rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
Dairy and Sauce:
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
Spices and Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Warm the oven to 350F (175C) and prepare a greased 9×13-inch baking dish.
- Blend shredded chicken with enchilada sauce, creating a rich, tangy base for the casserole.
- Fold in cooked rice, ensuring each grain absorbs the savory sauce thoroughly.
- Incorporate black beans and corn, adding layers of texture and complementary flavors.
- Mix in sour cream to create a creamy, luxurious consistency throughout the dish.
- Sprinkle chili powder, cumin, onion powder, garlic powder, salt, and black pepper to enhance the overall seasoning profile.
- Gently stir all ingredients until evenly distributed and well-combined.
- Transfer the mixture to the prepared baking dish, spreading it uniformly to ensure consistent cooking.
- Generously top with shredded cheddar cheese, creating a golden, melty surface.
- Bake for 25-30 minutes until the cheese turns bubbly and slightly golden brown.
- Remove from the oven and let rest for 5 minutes to allow flavors to settle.
- Garnish with freshly chopped cilantro for a bright, fresh finish before serving.
Notes
- Shred chicken ahead of time or use rotisserie chicken to save precious cooking minutes and simplify your preparation process.
- Adjust chili powder and cumin levels to match personal heat preferences, making the dish mild or zesty according to your taste.
- Swap chicken with black beans, tofu, or turkey for a versatile vegetarian or alternative protein option that keeps the dish exciting.
- Choose long-grain rice for better consistency and prevent the casserole from becoming too mushy during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg