Cheesy Chicken Enchilada Rice Casserole

$- Cooked rice options: You can use either 2 cups of white rice or brown rice. Both work well in this dish. - Types of chicken: I often suggest using 2 cups of shredded rotisserie chicken. It saves time and adds great flavor. - Enchilada sauce options: For this recipe, you can choose between red or green enchilada sauce, depending on your taste. - Additional ingredients: - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, either frozen or canned - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup diced bell peppers, mixed colors add a fun look - 1 cup diced onion for sweetness - 2 cups shredded cheese, a blend of cheddar and Monterey Jack works best - Salt and pepper to taste - Fresh cilantro for garnish, optional but freshens the dish! This list gives you all the tasty items you need to make a comforting Chicken Enchilada Rice Casserole. Each ingredient plays a role in building layers of flavor. {{ingredient_image_1}} 1. Preheating the oven and greasing the dish First, preheat your oven to 350°F (175°C). A warm oven helps cook the casserole evenly. Next, grab a 9x13-inch casserole dish. Lightly grease it with cooking spray or a drizzle of olive oil. This step prevents sticking and makes serving easier. 2. Mixing the ingredients in a bowl In a large mixing bowl, combine these ingredients: - 2 cups cooked rice - 2 cups shredded cooked chicken - 1 can (10 oz) enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup diced bell peppers - 1 cup diced onion - 1 cup shredded cheese (reserve half for later) Mix well until everything is coated nicely in sauce and spices. 3. Seasoning tips for optimal flavor Add salt and pepper to taste. Feel free to add more spices if you like a kick. Taste the mixture to make sure the flavors are just right. 1. Layering the casserole Pour the chicken and rice mixture into your greased casserole dish. Spread it evenly to ensure every bite has flavor. Top this layer with the remaining shredded cheese. This will create a nice cheesy crust. 2. Covering and initial baking time Cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes. This helps the flavors meld together and keeps the dish moist. 3. Final baking for cheese melting After 25 minutes, remove the foil. Bake for an additional 10-15 minutes. This allows the cheese to melt and bubble nicely, creating a golden layer on top. Once it looks perfect, take it out of the oven and let it cool for a few minutes. Choosing the right rice and chicken is key. I often use white rice for its fluffy texture. Brown rice adds a nutty flavor but takes longer to cook. Rotisserie chicken is my top choice for ease. It is flavorful and saves time. Adjust your spice levels to fit your taste. If you like it mild, use less chili powder. For heat, add more cumin or a dash of hot sauce. Taste as you mix to find your perfect balance. Avoid undercooked or overcooked rice. If you use leftover rice, ensure it’s heated through before mixing. If you cook rice fresh, follow package instructions for the best result. To achieve the perfect cheese layer, use a mix of cheeses. Cheddar and Monterey Jack melt beautifully together. For a golden top, bake uncovered for the last 10-15 minutes. Keep an eye on it to prevent burning. Pro Tips Use Rotisserie Chicken: For a quick and easy option, rotisserie chicken adds great flavor and saves time on cooking. Customize the Heat: Adjust the spice level by using spicy enchilada sauce or adding jalapeños for an extra kick. Add More Veggies: Feel free to include more vegetables like zucchini or spinach for added nutrition and flavor. Make Ahead: This casserole can be prepared in advance and stored in the refrigerator. Just bake it right before serving! {{image_2}} You can easily change up the protein in this dish. Ground turkey or beef works great. You can even use tofu for a plant-based option. This makes it easy for everyone to enjoy. For a vegetarian-friendly dish, skip the chicken. Add more black beans or use lentils instead. You can also mix in some extra veggies like zucchini or mushrooms. These choices keep the taste great while adding nutrition. Feel free to get creative with the vegetables. Try adding diced tomatoes, spinach, or zucchini for extra color and flavor. You can also swap bell peppers for jalapeños if you want some heat. Experimenting with spices is fun too. Add a pinch of smoked paprika for a smoky taste or some cayenne pepper for a kick. You can also mix in a dash of lime juice to brighten the flavor. Each of these changes helps make the chicken enchilada rice casserole your own. So, have fun and let your taste buds guide you! To keep your Chicken Enchilada Rice Casserole fresh, follow these tips: - Refrigerate: Place leftovers in an airtight container. They can last in the fridge for up to 3-4 days. - Freeze: For longer storage, use a freezer-safe container. It will stay good for 2-3 months. - Portion Control: Consider dividing into smaller portions. This makes it easy to reheat only what you need. To safely reheat your casserole, use these methods: - Oven: Preheat your oven to 350°F (175°C). Cover the casserole with foil. Heat for about 20-25 minutes or until warm. - Microwave: Place a portion on a microwave-safe plate. Heat on medium for 2-3 minutes, stirring halfway through. - Flavor Tips: Add a splash of water or extra sauce before reheating. This helps keep the dish moist and delicious. No, uncooked rice won't work well here. You need cooked rice for the best texture. If you use uncooked rice, it will not cook fully in the oven. This can lead to a hard and crunchy dish. Always use cooked rice, whether it's white or brown. To make this dish gluten-free, choose a gluten-free enchilada sauce. Many brands offer gluten-free options. Also, make sure the black beans and any other ingredients are gluten-free. This way, you can enjoy the flavor without any gluten. You can serve this casserole with a fresh salad or some tortilla chips. A side of guacamole also adds great flavor. If you want something warm, try serving it with Mexican rice or refried beans. These sides complement the main dish and create a fun meal. The Chicken Enchilada Rice Casserole combines simple ingredients for great taste. You can choose between white or brown rice, and rotisserie chicken works best. We explored different sauces and added flavorful beans and veggies. Remember to preheat your oven and mix well for the best flavor. Avoid common mistakes, like overcooking the rice. Feel free to switch proteins or spices to match your taste. Store leftovers properly to enjoy later. With these tips, you'll create a dish that delights everyone at your table. Happy cooking!$

Cheesy Chicken Enchilada Rice Casserole

A delicious and cheesy casserole featuring chicken, rice, and enchilada sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 6

Calories 400 kcal

Ingredients

2 cups cooked rice (white or brown)
2 cups shredded cooked chicken (rotisserie works great)
1 can (10 oz) enchilada sauce (red or green)
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup diced bell peppers (mixed colors)
1 cup diced onion
2 cups shredded cheese (cheddar and Monterey Jack blend)
to taste salt and pepper
optional fresh cilantro for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with cooking spray or a drizzle of olive oil.
In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, ground cumin, chili powder, diced bell peppers, diced onion, and half of the shredded cheese. Mix well until everything is evenly coated in the sauce and spices.
Season the mixture with salt and pepper to taste; feel free to add more seasoning if desired.
Pour the chicken and rice mixture into the prepared casserole dish, spreading it out evenly.
Top the casserole with the remaining shredded cheese to create a cheesy layer on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
Once done, remove the casserole from the oven and let it cool for a few minutes.
Garnish with fresh cilantro if desired before serving.

Notes

Feel free to customize with your favorite vegetables.

Keyword casserole, cheesy, chicken, enchiladas, rice