Name: Chicken Enchilada Rice Casserole
Ingredients: 2 cups cooked shredded chicken: The protein base that keeps you full and satisfied. Opt for rotisserie chicken for a quick prep.; 2 cups cooked rice (white or brown): This provides carbs for energy and a hearty texture.; 1 can black beans (15 oz, drained): Packed with fiber and nutrients, black beans are a great addition for heartiness.; 1 can diced tomatoes with green chilies (14.5 oz): This brings a zesty taste to your casserole.; 1 cup corn: Adds a touch of sweetness and crunch to the mix.; 1 can enchilada sauce (10 oz): The key flavor element that envelops every layer.; 1 cup shredded cheddar cheese: For that melty, cheesy goodness that enchiladas are known for.; 1 cup Monterey Jack cheese: Complements cheddar with its creamy texture.; ½ cup chopped cilantro: Offers a fresh finish to the dish.; ¼ cup sliced black olives (optional): A garnish that adds flavor and visual appeal.; 2 green onions (sliced): Adds a mild onion flavor and enhances the presentation.

Description

Enjoy a hearty Chicken Enchilada Rice Casserole! Packed with tender chicken, zesty enchilada sauce, rice, and cheese for a comforting family meal.

Ingredients

Scale

2 cups cooked shredded chicken: The protein base that keeps you full and satisfied. Opt for rotisserie chicken for a quick prep.
2 cups cooked rice (white or brown): This provides carbs for energy and a hearty texture.
1 can black beans (15 oz, drained): Packed with fiber and nutrients, black beans are a great addition for heartiness.
1 can diced tomatoes with green chilies (14.5 oz): This brings a zesty taste to your casserole.
1 cup corn: Adds a touch of sweetness and crunch to the mix.
1 can enchilada sauce (10 oz): The key flavor element that envelops every layer.
1 cup shredded cheddar cheese: For that melty, cheesy goodness that enchiladas are known for.
1 cup Monterey Jack cheese: Complements cheddar with its creamy texture.
½ cup chopped cilantro: Offers a fresh finish to the dish.
¼ cup sliced black olives (optional): A garnish that adds flavor and visual appeal.
2 green onions (sliced): Adds a mild onion flavor and enhances the presentation.

Instructions

Preheat oven: Begin by preheating the oven to 375°F (190°C). Greasing a 9×13 inch baking dish ensures easy cleanup post-baking.
Mix the ingredients: In a large mixing bowl, combine 2 cups cooked shredded chicken, 2 cups cooked rice, 1 can black beans (drained), 1 can diced tomatoes with green chilies, 1 cup corn, and half of the 1 can enchilada sauce. Stir well until everything is evenly coated.
Layer the mixture: Spread half of the combined mixture into the greased baking dish. This creates the first layer of flavor.
Add the cheese: Sprinkle half of 1 cup shredded cheddar cheese and 1 cup Monterey Jack cheese over the first layer.
Repeat layers: Top with the remaining chicken and rice mixture, ensuring even distribution. Pour the remaining enchilada sauce over the top and finish by adding the rest of the cheese.
Add garnishes: For an optional touch, sprinkle ¼ cup sliced black olives and 2 sliced green onions to elevate the visual appeal.
Bake to perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the casserole is bubbly and cheese is melted.
Garnish and serve: Allow the casserole to cool for 5 minutes. Just before serving, sprinkle ½ cup chopped cilantro on top for a burst of freshness.