Description
A cozy and comforting Chicken Enchilada Rice Casserole that’s simple to make and perfect for busy weeknights.
Ingredients
- 2 cups cooked long-grain white rice (about 1 cup uncooked)
- 2 cups cooked, shredded chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) green enchilada sauce or salsa verde
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp chopped cilantro (optional)
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic, cumin, and smoked paprika; cook 30 seconds.
- In a large bowl, combine cooked rice, shredded chicken, corn, black beans, sautéed onion mixture, sour cream, both enchilada sauces, and chicken broth. Stir until evenly coated.
- Pour half the mixture into the baking dish, sprinkle half the cheese, add remaining mixture, and top with the rest of the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Let rest for 5–10 minutes, garnish with cilantro, and serve with lime wedges.
Notes
Use chilled or day-old rice for best texture. Adjust seasoning to taste before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican