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A cheesy chicken enchilada rice casserole in a baking dish with melted cheese and corn.
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Chicken Enchilada Rice Casserole

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 2 cups cooked chicken breast, shredded
  • 3 cups cooked long-grain white rice
  • 10 ounces red enchilada sauce
  • 15 ounces black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 cup shredded Mexican cheese blend
  • 0.5 cup yellow onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Instructions

  • Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  • Sauté diced onion in olive oil over medium heat for 5 minutes until translucent.
  • In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, and sautéed onion.
  • Pour the enchilada sauce over the mixture and add chili powder, cumin, salt, and pepper.
  • Fold the ingredients together until the rice and chicken are uniformly coated with sauce.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle the shredded Mexican cheese blend evenly over the top.
  • Bake for 25 minutes until the cheese is melted and the edges are bubbling.
  • Allow to rest for 5 minutes before serving.