Step-by-step instructions
Let’s dive into the cooking method. Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13 inch baking dish to ensure nothing sticks.
In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce (about 5 oz). Stir everything until well mixed.
Spread half of this mixture evenly in the prepared baking dish.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the mixture to create a cheesy layer.
Layer the remaining chicken and rice mixture on top of the cheese.
Pour the remaining enchilada sauce over the casserole evenly, then top it with the remaining cheese.
Add the sliced black olives and green onions on top for extra flavor and texture.
Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Once baked, remove from the oven and let it cool for about 5 minutes to set. Finally, sprinkle the chopped fresh cilantro evenly over the top before serving.
Best ways to enjoy it
Serving Chicken Enchilada Rice Casserole is as easy as it gets! Dish it out onto plates and watch it disappear. For added flair, consider serving this dish with a dollop of sour cream, a side of guacamole, or crispy tortilla chips for crunch. A light green salad or some Mexican-style street corn pairs beautifully with this hearty casserole!
Storage and reheating tips
Got leftovers? No worries! To keep your Chicken Enchilada Rice Casserole fresh, store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container. When ready to enjoy, reheat in the oven at 350°F (175°C) until warmed through, or microwave in single servings.
Helpful cooking tips
- Preparation Tip: Use leftover chicken from a previous meal or a store-bought rotisserie chicken to save time.
- Rice Tip: If you don’t have cooked rice on hand, quick-cooking rice or even cauliflower rice can be substituted for a low-carb option.
- Cheese Twist: Feel free to mix in different types of cheese, such as pepper jack for some extra heat!
Creative twists
Feel like switching things up? Here are some fun variations:
- Protein Alternatives: Swap the chicken for ground turkey or beef, or even black beans for a vegetarian option.
- Spice It Up: Add jalapeños or a dash of hot sauce for an extra kick.
- Green Goodness: Mix in some spinach or kale for added nutrition.
Common questions
How long does it take to prepare?
The total prep and cooking time is about 45 minutes, making it a quick weeknight meal.
Can I use brown rice instead of white?
Absolutely! Brown rice adds nuttiness and is a healthier choice. Just ensure it’s pre-cooked before adding to the casserole.
Can this be made ahead of time?
Yes! You can assemble the casserole a day in advance. Just cover it and refrigerate before baking. When ready, pop it in the oven, adding a few extra minutes if cooking from cold.
This Chicken Enchilada Rice Casserole is more than just a recipe; it’s a comforting dish that brings the family together. Prepare to enjoy a heartwarming meal that’s sure to please everyone at the table!
