Chicken Enchilada Rice Casserole

This casserole layers a Tex-Mex mixture of shredded chicken, rice, black beans, and enchilada sauce between two rounds of melted cheese, so every scoop gets a good mix of textures. It comes together fast since the chicken and rice are already cooked, making it a great way to use up leftovers. Black olives and green onions on top add a little crunch and color.

Shredded chicken, rice, and black beans layer with enchilada sauce and two cheeses for a fast, Tex-Mex-inspired casserole.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (10 min prep, 25 min cook)
• Simple: 11 everyday ingredients
• Feeds the family: 6 servings
• Light: about 420 calories per serving

Ingredients

• 2 cups cooked (shredded chicken (rotisserie chicken works great!))
• 2 cups cooked rice (white or brown)
• 1 can (15 oz black beans, drained and rinsed)
• 1 can (10 oz diced tomatoes with green chilies)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (10 oz red enchilada sauce)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)
• 2 green onions (thinly sliced)

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half the enchilada sauce in a large bowl and mix well.
3. Spread half the mixture in the prepared baking dish.
4. Sprinkle half of each cheese over the mixture.
5. Add the remaining chicken and rice mixture on top.
6. Pour the remaining enchilada sauce over everything.
7. Top with the rest of the cheese, the olives, and the green onions.
8. Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let it cool for 5 minutes.
10. Sprinkle fresh cilantro over the top before serving.

Cooking Tips

• Layer the mixture and cheese in two rounds so every bite gets some melted cheese.
• Use rotisserie chicken to make this an even faster weeknight dinner.
• Let the casserole rest a few minutes after baking so it's easier to serve neatly.

Substitutions

• Pinto beans can replace black beans.
• Brown rice can be used in place of white for more fiber.
• A green enchilada sauce can replace red for a different flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Top with extra cilantro, sliced olives, or green onions before serving.
• Serve with a dollop of sour cream or a squeeze of lime.
• Pair with tortilla chips or a simple green salad.

Nutrition (per serving)

Nutrient	Amount
Calories	420 kcal

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