Go Back
- 1 cup brown rice - 2 cups shredded cooked chicken - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 bell pepper, diced - 1 small onion, diced - 3 cloves garlic, minced - 2 cups enchilada sauce - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 2 cups shredded cheese (cheddar or Mexican blend) - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Savory Chicken Enchilada Rice Casserole

Discover the ultimate comfort food with this Cheesy Chicken Enchilada Rice Casserole. This one-dish wonder combines wholesome ingredients like brown rice, shredded chicken, black beans, and fresh vegetables, all smothered in a rich enchilada sauce and topped with melted cheese. Perfect for busy weeknights or family gatherings, it's easy to prepare and promises a burst of flavor in every bite. Garnish with fresh cilantro for a delightful finish!

Ingredients
  

2 cups cooked white rice (or brown rice for a healthier option)

2 cups shredded cooked chicken (rotisserie chicken works great)

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) red enchilada sauce

1 cup corn (fresh, frozen, or canned)

1 cup diced bell peppers (any color)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper to taste

Fresh cilantro for garnish (optional)

1 tablespoon olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell peppers, and garlic. Sauté for about 5-7 minutes, or until the onion is translucent and the peppers are softened.

      Combine Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, sautéed vegetables, red enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix until everything is evenly combined.

        Layer the Casserole: In a greased 9x13 inch baking dish, spread half of the rice mixture evenly across the bottom. Sprinkle half of the cheddar and Monterey Jack cheese over this layer. Then, add the remaining rice mixture on top, followed by the rest of the cheese on top.

          Bake: Cover the baking dish with aluminum foil (to prevent burning) and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

            Serve: Once removed from the oven, let it cool for about 5 minutes. Garnish with fresh cilantro before serving. Enjoy your savory creation!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8