Cheesy Chicken Enchilada Rice Casserole

$- 2 cups cooked rice - 2 cups shredded cooked chicken - 1 can (10 oz) enchilada sauce - 1 can (15 oz) black beans - 1 cup corn - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup diced bell peppers - 1 cup diced onion - 2 cups shredded cheese - Salt and pepper to taste - Fresh cilantro for garnish I love this recipe because it uses simple, tasty ingredients. You can use white or brown rice, depending on your choice. Shredded chicken works best here. A rotisserie chicken makes it even easier. The enchilada sauce brings great flavor. You can pick red or green sauce. Both work well! Black beans add protein and fiber. Corn adds a nice sweetness to the dish. Don’t forget the spices! Ground cumin and chili powder give it a warm kick. Diced bell peppers and onions add crunch and color. For cheese, a mix of cheddar and Monterey Jack melts perfectly. Finally, salt and pepper are key for taste. Fresh cilantro adds a pop of color and flavor. This mix of ingredients creates a hearty meal that everyone will love. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven heats, grab a 9x13-inch casserole dish. Grease it well with cooking spray or a drizzle of olive oil. This helps keep the casserole from sticking. In a large bowl, combine the cooked rice, shredded chicken, and enchilada sauce. This is the base of your casserole. Next, add the black beans and corn. These add texture and taste. Now, sprinkle in the ground cumin and chili powder for a nice kick. Toss in diced bell peppers and diced onion for color and crunch. Use a spatula to mix everything well. Make sure all the ingredients are coated in sauce. Once mixed, taste your creation. Add salt and pepper to your liking. Then, transfer the mixture into the greased casserole dish. Spread it out evenly. Now, it's time for cheese. Sprinkle the shredded cheese generously on top. Cover the dish tightly with aluminum foil, which helps keep moisture in. Bake the casserole for 25 minutes. This allows all those flavors to come together. After 25 minutes, carefully remove the foil. Let it bake uncovered for another 10-15 minutes. This step makes the cheese melt and bubble, giving it a golden look. When it's done, take it out of the oven. Let it cool for about 5 minutes before serving. This cooling time makes it easier to serve. You can garnish it with fresh cilantro if you like. This adds a nice pop of color and flavor! To ensure even cooking, spread the mixture flat in the dish. This helps heat reach all parts. For cheese, I love a mix of cheddar and Monterey Jack. Their flavors blend well and melt beautifully. Adjust spices based on your taste. If you like heat, add more chili powder. You can also toss in extra veggies like zucchini or spinach for more nutrition. They add color and flavor too. Pair your casserole with simple sides like a green salad or tortilla chips. These add crunch and freshness. For garnish, sprinkle fresh cilantro on top. It makes the dish pop with color and taste. Pro Tips Use Rotisserie Chicken: For a quick and flavorful option, using rotisserie chicken saves time and adds depth to your dish. Customize the Spice Level: Adjust the amount of chili powder and cumin to suit your taste; you can also add diced jalapeños for extra heat. Experiment with Cheese: While cheddar and Monterey Jack are classic choices, try adding pepper jack or queso fresco for a unique twist. Make it Ahead: This casserole can be assembled a day in advance and stored in the fridge; just add a few extra minutes to the baking time. {{image_4}} You can switch the chicken for ground turkey or beef. Both meats add great taste. Just cook them in a pan before adding to the casserole. If you want a vegetarian dish, use beans and veggies. Black beans and corn work well. You can also add zucchini or spinach for extra flavor and nutrition. To change up the flavor, try adding spices. A pinch of smoked paprika can add warmth. You can also add cayenne for heat or garlic powder for depth. For the sauce, you can choose red or green enchilada sauce. Green sauce gives a fresh taste, while red sauce adds a rich flavor. You can even mix both for a unique twist! Rice is classic, but you can try quinoa or cauliflower rice. Quinoa has more protein and is gluten-free. Cauliflower rice is low in carbs, perfect for a lighter meal. If you prefer brown rice, it has more fiber than white rice. Brown rice keeps you full longer, making it a healthy choice. To store leftovers, let the casserole cool first. Cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. It stays fresh in the fridge for about three to four days. If you want to keep it longer, freezing is a great option. When reheating, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. This keeps it moist. Heat for about 20 minutes or until warm. You can also use a microwave. Just cover it and heat in short bursts, stirring in between. This helps avoid dry spots. To freeze this casserole, first, let it cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap. After that, place them in freezer bags or an airtight container. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it in the oven for the best taste. Chicken enchilada rice casserole is a warm, cheesy dish. It combines rice, chicken, beans, corn, and enchilada sauce. This dish layers flavors and textures for a tasty meal. You can top it with cheese, which makes it even more delicious. It’s perfect for family dinners or gatherings. Yes, you can prepare this casserole ahead of time. Mix all the ingredients and place them in your greased dish. Cover it tightly and store it in the fridge for up to 24 hours. When you’re ready, just bake it. This saves time on busy nights. Absolutely! You can freeze the casserole before baking. Just wrap it well in foil or plastic wrap. It will stay fresh for about three months. When you want to eat it, let it thaw in the fridge overnight. Then, bake it as directed for a hot meal. If you need an alternative to enchilada sauce, try salsa or taco sauce. You can also make your own sauce with tomatoes, chili powder, and spices. This way, you control the flavors and heat level. Different sauces can give your casserole a unique twist. This blog post guides you on making a tasty Chicken Enchilada Rice Casserole. You learned about the ingredients, steps, and tips for the best flavor. I shared ideas for variations and storage to keep your meals fresh. This dish is easy to customize and perfect for any meal. Enjoy making it your own with different proteins and spices. I hope this inspires you to create a delicious meal for friends and family!$

Cheesy Chicken Enchilada Rice Casserole

A hearty and flavorful casserole combining rice, chicken, and cheese, topped with enchilada sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked rice (white or brown)
2 cups shredded cooked chicken
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup diced bell peppers
1 cup diced onion
2 cups shredded cheese
to taste salt and pepper
optional fresh cilantro, roughly chopped for garnish

Instructions

Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare your 9x13-inch casserole dish by greasing it generously with cooking spray or a light drizzle of olive oil to prevent sticking.
In a large mixing bowl, combine the prepared rice, shredded chicken, enchilada sauce, black beans, and corn. Add the ground cumin, chili powder, diced bell peppers, and diced onion. Use a spatula or wooden spoon to mix everything together thoroughly, ensuring that all ingredients are well coated in the enchilada sauce and spices.
Taste your mixture and season it with salt and pepper as needed. Adjust these seasonings to suit your preference for flavor intensity.
Transfer the chicken and rice mixture into the greased casserole dish, spreading it out evenly to ensure even cooking.
Generously sprinkle the remaining shredded cheese over the top of the casserole, creating a sumptuous cheesy layer that will melt beautifully as it bakes.
Cover the casserole dish tightly with aluminum foil. Bake in your preheated oven for 25 minutes to allow the flavors to meld and the dish to heat through.
After baking for the initial 25 minutes, carefully remove the foil and let the casserole bake for an additional 10-15 minutes. This uncovered time will allow the cheese to melt, bubble, and develop a golden layer on top.
Once the casserole is bubbly and the cheese is browned to your liking, remove it from the oven and allow it to cool for about 5 minutes. This cooling time helps it to set slightly for easier serving.
Before serving, garnish the dish with freshly chopped cilantro for a burst of color and flavor, adding a refreshing touch to this hearty casserole.

Notes

Feel free to customize the vegetables or use leftover chicken.

Keyword casserole, cheesy, chicken, enchilada, rice