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Chicken Enchilada Rice Casserole

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 650
A flavorful and easy-to-make casserole combining chicken, rice, beans, and cheese with a spicy enchilada twist.

Ingredients

Protein

  • 1 lb chicken breast, cooked and shredded
  • 1 cup enchilada sauce
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained
  • 0.5 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper

Garnish

  • Fresh cilantro, chopped (for garnish)

Instructions 

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
  • Mix shredded chicken, enchilada sauce, rice, beans, corn, sour cream, and 1 cup cheese.
  • Add spices and seasonings; mix well.
  • Pour into dish, top with remaining cheese, and bake 20-30 minutes until bubbly.
  • Let sit briefly, garnish with cilantro, and serve.

Notes

You can customize the spice level by adjusting the chili powder.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Enchilada, Rice