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Chicken Enchilada Rice Casserole: Easy 35-Minute Recipe

Chicken Enchilada Rice Casserole

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cups Cooked white rice Jasmine or basmati work well
  • 2 cups Cooked shredded chicken Rotisserie chicken is a great shortcut
  • 1 cup Corn kernels Canned or frozen (thawed)
  • 1 cup Black beans Rinsed and drained
  • 1 cup Red bell peppers Diced
  • 1.5 cups Enchilada sauce Red or green
  • 2 cups Shredded cheese Cheddar, Monterey Jack, or Mexican blend
  • 1/4 cup Fresh cilantro Chopped

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • In a large mixing bowl, combine the cooked rice, shredded chicken, corn, black beans, diced red bell peppers, enchilada sauce, and 1 cup of the shredded cheese.
  • Transfer the mixture to the prepared baking dish and spread it out evenly in a single layer.
  • Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
  • Bake uncovered for 20 to 25 minutes until the casserole is bubbling and the cheese is fully melted and slightly golden.
  • Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving.