Description
Discover the ultimate comfort food with our easy Chicken Enchilada Rice Casserole, a flavorful and time-saving dish perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can red enchilada sauce
- 4 cups cooked white rice (about 2 cups uncooked rice)
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded Colby Jack cheese, divided
- 1/4 cup chopped fresh cilantro, plus more for garnish
- to taste Salt and black pepper
Instructions
- Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the shredded cooked chicken, rinsed and drained black beans, red enchilada sauce, and cooked white rice. Add half of the Monterey Jack cheese and half of the Colby Jack cheese. Stir in the chopped fresh cilantro.
- Season the mixture with salt and black pepper to your preference. Gently stir until well combined and evenly distributed.
- Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly.
- Sprinkle the remaining Monterey Jack cheese and Colby Jack cheese evenly over the top.
- Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted and lightly golden brown.
- Let the casserole rest for about 5-10 minutes before serving. Garnish with additional fresh cilantro, if desired, and serve hot.
Notes
- Rotisserie chicken works great for this recipe.
- You can adjust the cheese according to your taste.
- This dish can be prepared ahead of time and baked when needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Rice Casserole, comfort food, easy casserole