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- 2 cups cooked rice - 2 cups shredded cooked chicken - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels - 1 cup diced bell peppers (red and green) - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese The main ingredients create a hearty base for the casserole. I love using cooked rice as it absorbs all the flavors. Shredded chicken adds protein and a nice texture. Black beans are great for fiber and taste. Corn brings sweetness, while colorful bell peppers add crunch and vitamins. The mix of cheddar and Monterey Jack cheese gives a rich, creamy finish. - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste Spices are key to flavor. Cumin gives a warm, earthy taste. Chili powder adds a nice kick. Salt and pepper enhance all the flavors. I recommend tasting your mixture as you go. Adjusting seasoning helps you find your perfect balance. - Fresh cilantro - Sour cream Garnishes can elevate your dish. Fresh cilantro adds brightness and freshness. A dollop of sour cream gives creaminess and cools the heat. These are optional but really enhance the meal. Personalize your casserole with these tasty toppings. {{ingredient_image_1}} 1. Preheat the Oven Set your oven to 375°F (190°C). This step helps ensure even cooking. 2. Combine Main Ingredients In a large bowl, mix together the cooked rice, shredded chicken, red enchilada sauce, black beans, corn, and diced bell peppers. Stir until all ingredients blend well. This mixture forms the base of your casserole. 3. Add Spices Sprinkle in the cumin, chili powder, salt, and pepper. Stir again to distribute the spices evenly. This adds flavor and warmth to the dish. 4. Transfer to Baking Dish Pour the mixture into a greased 9x13-inch baking dish. Spread it out so it cooks evenly. This step is crucial for a good texture. 5. Cover and Bake Use aluminum foil to cover the dish. Bake it in the preheated oven for 25 minutes. This helps keep moisture in, making the dish creamy. 6. Uncover and Continue Baking After 25 minutes, remove the foil. Bake for an extra 10-15 minutes. This allows the cheese to bubble and turn golden. You want a beautiful, melted top. Avoiding Soggy Rice To avoid soggy rice, use freshly cooked rice. Let it cool for a bit before mixing. If you have leftover rice, make sure it is fluffy and not clumped together. A good trick is to spread the rice out on a baking sheet for a few minutes. This helps to dry it out slightly before you mix it in. Cheese Variations Cheese is key to a great casserole. For a twist, try using pepper jack for some heat. You can also mix in queso fresco for a milder flavor. Mixing different cheeses adds depth. You can even use a blend of mozzarella and cheddar for extra creaminess. Side Dishes Serve this casserole with a fresh salad. A simple green salad with lime dressing complements it well. You can also add tortilla chips for crunch. They are great for scooping up the casserole. Best Accompaniments Sour cream adds creaminess and balances the spice. Fresh cilantro brightens up the dish. You can also serve it with avocado slices or guacamole for an added layer of flavor. Making It in Advance You can prepare this casserole a day ahead. Just mix all the ingredients and store it in the fridge. Bake it when you are ready to serve. This saves time and allows the flavors to meld together. Reheating Tips To reheat, cover the casserole with foil. Bake at 350°F for about 20-25 minutes. This helps keep it moist. You can also microwave individual portions for about 2-3 minutes. Just be sure to check and stir to heat evenly. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. Customize the Veggies: Feel free to add or substitute other vegetables like zucchini or spinach to suit your taste. Make it Spicier: For an extra kick, add diced jalapeños or a sprinkle of cayenne pepper to the mixture. Cheese Choices: Experiment with different cheese blends, like pepper jack or queso blanco, for varied flavors. {{image_2}} Protein Alternatives You can swap chicken for many other proteins. Ground beef or turkey works well. Shredded pork or tofu also adds great taste. Each option brings a new flavor to the dish. Vegetable Additions Feel free to add more veggies! Zucchini, mushrooms, or spinach can enhance the mix. You might also try jalapeños for a spicy kick. Mixing in more colors makes the dish look great! Gluten-Free Options To make this dish gluten-free, check your enchilada sauce. Some brands use gluten. You can also use gluten-free rice. This way, everyone can enjoy the meal. Vegetarian Version Make a vegetarian version by omitting chicken. Replace it with black beans or lentils for protein. You can also add extra veggies for texture and flavor. Mild vs. Spicy Adjust the spice to your taste. Use mild enchilada sauce for a gentle flavor. For more heat, add chopped fresh chilies or extra chili powder. Customizing Flavor Profiles You can customize the flavor easily. Add lime juice for a zesty kick. Fresh herbs like cilantro or parsley can brighten the dish. Each tweak makes it your own! Refrigeration Store any leftover chicken enchilada rice casserole in an airtight container. Place it in the fridge right away. It will stay fresh for about 3 to 4 days. Make sure to cool it to room temperature first. This helps keep the food safe and tasty. Freezing For longer storage, you can freeze the casserole. Divide it into smaller portions for easy use later. Wrap each portion tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This way, your casserole can last up to 2 to 3 months in the freezer. Just remember to label the bags with the date. Oven Reheating To reheat in the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20 to 25 minutes. Check that it's hot all the way through. You can remove the foil for the last 5 minutes if you want the cheese to get bubbly. Microwave Options You can also reheat the casserole in the microwave. Place a portion on a microwave-safe plate. Cover it with a damp paper towel. Heat on high for about 2 to 3 minutes. Stir halfway through to make sure it heats evenly. How Long It Lasts When stored properly, the chicken enchilada rice casserole lasts 3 to 4 days in the fridge. In the freezer, it can last 2 to 3 months. Signs of Spoilage Look for any changes in color or smell. If it has a sour odor or looks moldy, it’s best to throw it away. Always trust your senses! If you are unsure, it's safer to discard it. Can I use cooked rice? Yes, you can use cooked rice. It saves time and makes the dish easy. Just make sure the rice is cooled before mixing it in. This helps keep your casserole from getting too mushy. Can I make this dish spicy? Absolutely! To add spice, use spicy enchilada sauce or add jalapeños. You can also increase the chili powder for more heat. Adjust the spice to match your taste. How to serve it? Serve the casserole hot, right from the oven. It looks great when garnished with fresh cilantro. You can also add a dollop of sour cream on top for creaminess. What sides pair well with it? This dish pairs well with a simple green salad or some tortilla chips. You can also serve it with fresh guacamole or salsa for extra flavor. Can I substitute chicken? Yes, you can use cooked turkey or even shredded pork. These meats work well and keep the dish tasty. If you want a lighter option, try using cooked tofu instead. Is there a vegan option available? Yes! For a vegan version, replace chicken with black beans or lentils. Use vegetable broth instead of chicken broth if needed. You can also swap the cheese for a dairy-free option. You can make a delicious casserole with chicken, rice, and beans. I covered steps to prepare and bake this dish, along with tips to get it just right. Remember, you can swap ingredients and adjust spice levels to suit your taste. Store your leftovers properly to enjoy later. Whether you're cooking for yourself or a crowd, this dish will impress. Happy cooking!

Chicken Enchilada Rice Casserole

A delicious and hearty casserole combining rice, chicken, and enchilada flavors.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked rice
  • 2 cups shredded cooked chicken
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced bell peppers (mix of red and green for color)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving (optional) sour cream

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, and diced bell peppers. Stir until everything is well mixed.
  • Add the cumin, chili powder, salt, and pepper to the mixture. Blend well to ensure an even distribution of spices.
  • Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
  • Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the top of the casserole.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
  • Once done, remove from the oven and let it sit for about 5 minutes before serving.
  • Garnish with fresh cilantro and serve with a dollop of sour cream on the side, if desired.

Notes

Feel free to customize the vegetables based on your preference.
Keyword casserole, chicken, enchilada, Rice