Craving a dinner that’s both quick and healthy without sacrificing flavor? Look no further! Our Chicken Enchilada Rice Casserole is packed with protein, wholesome ingredients, and the zesty taste of authentic enchiladas, all baked into one comforting dish. As a busy parent, I know the struggle of juggling meal prep with everything else. This casserole has been a lifesaver in our house, and I’m excited to share it with you!
Why You Will Love This Recipe
This recipe is a winner because it’s a flavor-packed meal that’s surprisingly simple to prepare. It’s also easily customizable to suit your family’s tastes. Want it spicier? Add more chili powder. Watching the sodium? Use low-sodium broth and skip the added salt.
This Chicken Enchilada Rice Casserole reminds me of my grandma’s famous enchiladas. Although she never used rice in hers, the flavors are incredibly similar. She would always spend hours preparing all of the ingredients just to get that authentic enchilada flavour. I am forever grateful for that and that’s why i have perfected this recipe to give you the same flavour in half the time! I tweaked her recipe to fit my busy life and added brown rice for extra flavor and more health benefits.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel)
- 1 cup cooked brown rice
- 1 (10-ounce) can enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese, divided
- Optional toppings: sour cream, avocado, cilantro, chopped green onions
Step-by-Step Instructions for Making the Recipe
- Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- Sauté: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Combine: In a large bowl, combine the sautéed onion and pepper mixture with shredded chicken, black beans, corn, diced tomatoes and green chilies, cooked rice, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine all ingredients.
- Assemble: Pour half of the chicken and rice mixture into the prepared baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Pour the remaining chicken and rice mixture over the cheese layer.
- Top: Spread the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Cool: Let the casserole cool for a few minutes before serving.
- Serve: Garnish with your favorite toppings such as sour cream, avocado, cilantro, or chopped green onions. Enjoy your delicious Chicken Enchilada Rice Casserole!
Chicken Enchilada Rice Casserole
Ingredients
Equipment
Method
- **Preheat:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- **Sauté:** Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.1 tablespoon olive oil, 1 medium onion, 1 bell pepper
- **Combine:** In a large bowl, combine the sautéed onion and pepper mixture with shredded chicken, black beans, corn, diced tomatoes and green chilies, cooked rice, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine all ingredients.1 medium onion, 1 bell pepper, 1 pound boneless, skinless chicken breasts, 1 15-ounce can black beans, 1 15-ounce can corn, 1 10-ounce can diced tomatoes and green chilies, 1 cup cooked brown rice, 1 10-ounce can enchilada sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, Salt and pepper
- **Assemble:** Pour half of the chicken and rice mixture into the prepared baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Pour the remaining chicken and rice mixture over the cheese layer.2 cups shredded cheddar cheese
- **Top:** Spread the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.2 cups shredded cheddar cheese
- **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- **Cool:** Let the casserole cool for a few minutes before serving.
- **Serve:** Garnish with your favorite toppings such as sour cream, avocado, cilantro, or chopped green onions. Enjoy your delicious **Chicken Enchilada Rice Casserole**!sour cream, avocado, cilantro, chopped green onions