Chicken Enchilada Rice Casserole
This Chicken Enchilada Rice Casserole is easy to prepare, packed with flavor, and perfect for busy weeknights! Easy Cheesy Goodness!
Servings: 12
Calories: 367kcal
Ingredients
- 1 1/2 lbs Cooked chicken
- 2 cups Long grain rice uncooked
- 20 oz Enchilada sauce
- 16 oz Refried beans
- 1 cup Cheddar cheese grated
- 1 cup Pepperjack cheese grated
- 1 can Southwest corn drained
- 1 can Black beans drained, rinsed
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
Spice Mix
- 1 tbsp Chili powder
- 1 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Oregano
- 1/4 tsp Red pepper flakes
Optionally, you use a packet of Taco meat seasoning versus this mix for a more convenient step.
Instructions
- Cook the rice according to the package instructions. If desired, sauté chopped onions with the rice for extra flavor.2 cups Long grain rice
- If not using pre-cooked chicken, cook it until the internal temperature reaches 165°F. Let it cool, then chop or shred it.1 1/2 lbs Cooked chicken
- In a large bowl, mix the cooked chicken with chili powder, cumin, paprika, garlic powder, onion powder, oregano, red pepper flakes, salt, and black pepper.1 tbsp Chili powder, 1 1/2 tsp Cumin, 1/2 tsp Paprika, 1/4 tsp Garlic powder, 1/4 tsp Onion powder, 1/4 tsp Oregano, 1/4 tsp Red pepper flakes
- In a separate bowl, whisk together the enchilada sauce and refried beans until smooth.20 oz Enchilada sauce, 16 oz Refried beans
- Stir in the cheddar cheese, pepper jack cheese, drained black beans, and drained southwest corn. Mix until well combined.1 cup Cheddar cheese, 1 cup Pepperjack cheese, 1 can Southwest corn, 1 can Black beans
- Add the seasoned chicken and cooked rice to the mixture. Stir until everything is evenly coated. Taste and add salt and pepper to your preference.1/4 tsp Kosher salt, 1/4 tsp Black pepper
- Transfer the mixture to a greased 9×13-inch casserole dish and spread it out evenly.
- Place the dish on a foil-lined baking sheet and bake at 350°F for 45-50 minutes, or until heated through and bubbly.
- Remove from the oven and let it rest for 10 minutes before serving.
- Garnish with fresh cilantro, sour cream, or your favorite toppings. Enjoy!
Notes
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F until heated through, or microwave in 30-second bursts.
Nutrition
Calories: 367kcal | Carbohydrates: 41g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 66mg | Sodium: 885mg | Potassium: 315mg | Fiber: 5g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg