Description

Chicken Enchilada Rice Casserole is a comforting and flavorful dish that brings together tender chicken, vibrant spices, and melted cheese for a delightful meal. Perfect for family dinners or gatherings, this casserole is easy to prepare, customizable, and sure to impress. Picture layers of seasoned chicken, long-grain rice, black beans, and zesty enchilada sauce baked to bubbly perfection. Serve with fresh cilantro and a dollop of sour cream for an unforgettable dining experience!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cloves fresh garlic, minced
1 cup uncooked long-grain rice
1 ¼ cups enchilada sauce
1 can (15 oz) black beans, rinsed and drained
2 cups shredded cheddar and Monterey Jack cheese blend
½ cup sour cream (for serving)
¼ cup chopped cilantro (for garnish)

Instructions

Preheat oven to 375°F (190°C).
In a skillet over medium heat, add oil and cook chicken breasts until golden brown, about 7 minutes per side. Add minced garlic during the last minute.
Shred the cooked chicken in a large bowl and combine with rice, enchilada sauce, black beans, and half of the cheese. Mix well.
Transfer the mixture to a greased casserole dish and spread evenly.
Top with remaining cheese and bake for 25-30 minutes until bubbly and golden.
Let cool slightly before garnishing with cilantro and serving with sour cream.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (245g)
Calories: 420
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg

Keywords: For added flavor, consider using leftover rotisserie chicken. Customize by swapping chicken for ground beef or adding jalapeños for heat. Store leftovers in an airtight container in the fridge for up to four days.