Description
This Irresistibly Cozy Chicken Enchilada Rice Casserole Delight is a warm and comforting one-dish meal combining tender shredded chicken, flavorful enchilada sauce, seasoned rice, black beans, and corn, all topped with gooey melted cheddar cheese. Perfect for a family dinner, this casserole is easy to prepare, uses simple pantry staples, and brings a touch of Tex-Mex flair to your table.
Ingredients
Scale
Main Ingredients
- 1 lb shredded cooked chicken (use leftover rotisserie chicken for convenience)
- 1 cup enchilada sauce (choose mild or spicy based on preference)
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Garnish
- Fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the casserole.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken with the enchilada sauce, cooked rice, black beans, corn kernels, sour cream, chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Layer the Casserole: Transfer half of the chicken and rice mixture into a greased 9×13 inch baking dish. Sprinkle 1 cup of shredded cheddar cheese over this first layer. Add the remaining chicken mixture on top and then sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Sprinkle freshly chopped cilantro over the top before serving to add a fresh, vibrant flavor.
Notes
- You can use leftover rotisserie chicken to save time and add extra flavor.
- Adjust the enchilada sauce spiciness according to your heat preference.
- Feel free to substitute cheddar cheese with a Mexican cheese blend for a different flavor profile.
- This casserole can be made a day ahead and refrigerated; simply reheat covered in the oven before serving.
- If you prefer a creamier texture, add an extra 1/4 cup of sour cream to the mixture.
