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Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole with a bubbly, golden cheese crust and layered rice, beans, and enchilada-seasoned chicken. Baked until the edges bubble, then finished with sour cream, cilantro, and jalapeños for a Tex-Mex dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main casserole
  • 2 cooked chicken, shredded Use leftover or rotisserie chicken.
  • 3 cooked white or Mexican rice Measure cooked rice; no need to cook before baking.
  • 1 can (15 oz) black beans, drained Rinse and drain if using canned.
  • 1 can (10 oz) red enchilada sauce Stir well before mixing into casserole.
  • 1 frozen corn, thawed Thaw to prevent excess moisture.
  • 1 can (4 oz) diced green chiles Drain any excess liquid if needed.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 Mexican cheese blend, shredded For the top layer and crust.
  • 0.25 sour cream For serving.
  • 0.25 cilantro For serving; scatter over top after baking.
  • 0.1 jalapeños For serving; slice if desired.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole won’t stick.
  2. In a large bowl, combine shredded chicken, cooked rice, black beans, enchilada sauce, corn, green chiles, cumin, and chili powder, then mix thoroughly until evenly coated.
  3. Transfer the mixture to the greased dish and spread it into an even layer.
  4. Cover the top completely with shredded Mexican cheese blend so it forms a golden crust while baking.
Bake and finish
  1. Bake uncovered at 375°F for 25–30 minutes, until the cheese is golden and the edges are bubbling (visual cue: crisping and bubbling around the perimeter).
  2. Serve right away topped with sour cream, fresh cilantro, and sliced jalapeños for a bright finish after baking.

Notes

Pro tip: thaw the corn fully so the casserole bakes up thick instead of watery. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot throughout. Freezing is not recommended because the rice can change texture after thawing. For a lighter option, use reduced-fat Mexican cheese blend and swap part of the sour cream topping with plain Greek yogurt.