Description
Mexican-inspired comfort meets convenience in this mouthwatering Chicken Enchilada Rice Casserole, blending zesty spices with creamy textures. Hearty layers of seasoned chicken, fluffy rice, and melted cheese create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 lbs chicken breasts, shredded
- 1/2 cup black beans
Grains and Base:
- 3 cups white rice
- 1 cup corn kernels
Sauce and Seasonings:
- 2 cups enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 packet taco seasoning
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 small onion, diced
Extras:
- 2 tbsp olive oil
- Salt to taste
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking dish with a light coating of olive oil.
- Cook white rice according to package instructions, ensuring it’s fluffy and slightly undercooked to prevent mushiness during baking.
- In a large skillet, heat olive oil and sauté diced onions and minced garlic until translucent and fragrant.
- Add shredded chicken to the skillet, stirring in taco seasoning to coat evenly and infuse deep, zesty flavors.
- Incorporate black beans and corn kernels into the chicken mixture, creating a vibrant and protein-packed filling.
- In a separate bowl, whisk together enchilada sauce and sour cream until smooth and well-combined.
- Layer the bottom of the baking dish with half of the prepared rice, creating a sturdy foundation for the casserole.
- Spread the chicken, bean, and corn mixture evenly over the rice layer, ensuring uniform distribution.
- Pour the enchilada sauce and sour cream blend over the chicken layer, allowing it to seep into all the ingredients.
- Generously sprinkle shredded cheddar cheese across the top, covering the entire surface.
- Garnish with chopped cilantro for a fresh, aromatic touch.
- Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and slightly golden.
- Remove from oven and let rest for 5-10 minutes to allow flavors to meld and casserole to set.
- Serve hot, with optional additional cilantro for garnish.
Notes
- Avoid overcooking rice to maintain a perfect fluffy texture that doesn’t turn mushy during baking.
- Customize protein options by substituting shredded chicken with ground turkey, beef, or plant-based alternatives for diverse dietary needs.
- Use low-fat cheese and Greek yogurt as healthier substitutes to reduce overall calorie content without compromising flavor intensity.
- Enhance meal prep by preparing components in advance and assembling just before baking, making it convenient for busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg