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When making Chicken Enchilada Rice Casserole, you need fresh and tasty ingredients. Here’s what to gather: - 2 cups cooked rice (white or brown) - 1 lb chicken breast, cooked and shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce (mild or spicy) - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced bell peppers (red and green) - 1 small onion, chopped - 2 cups shredded cheese (cheddar or Mexican blend) - Spices: ground cumin, garlic powder, chili powder - Salt and pepper - Fresh cilantro for garnish (optional) These ingredients create a warm and filling dish. The chicken gives protein, while the beans add fiber. The rice serves as a hearty base. You can choose mild or spicy enchilada sauce based on your taste. Bell peppers and corn add color and sweetness. Using fresh cilantro as a garnish brightens the dish. It adds a lovely taste that balances the flavors. If you want a twist, try different cheeses or add more spices. This casserole is easy to make and perfect for any night. Enjoy the cooking! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - In a large mixing bowl, combine: - 2 cups cooked rice (white or brown) - 1 lb cooked and shredded chicken breast - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced bell peppers (a mix of red and green) - 1 small chopped onion - Pour in 1 can (10 oz) of enchilada sauce. Stir until all the ingredients are coated. - Add 1 teaspoon each of ground cumin, garlic powder, and chili powder. Season with salt and pepper to taste. Mix well. - Transfer the mixture into a greased 9x13 inch baking dish. Spread it evenly. - Top the casserole with 2 cups of shredded cheese (cheddar or a Mexican blend). Make sure to cover it well. - Bake in the preheated oven for 25-30 minutes. The cheese should be melted and bubbly. - Once baked, remove the casserole from the oven. Let it cool for a few minutes. - You can garnish with fresh chopped cilantro if you like. - This dish pairs well with a side of tortilla chips, guacamole, or a fresh salad. Enjoy! To get the best cheese texture, use a mix of cheeses. I love a blend of cheddar and a Mexican mix. This gives both flavor and creaminess. Don't skip the cheese on top. It melts beautifully and adds a nice golden color. For cooking, a 9x13 inch baking dish is perfect. It holds all the yummy layers and helps with even baking. You can swap out the chicken for ground beef or turkey. If you want a veggie twist, try adding mushrooms or zucchini. For heat, adjust the spices to your taste. Add more chili powder for a kick or use mild sauce for a softer flavor. Garnish the casserole with fresh cilantro for a pop of color. You can also add sour cream or sliced avocado on the side. For a festive touch, serve with tortilla chips or a fresh salad. Plating matters! Use a large spoon to scoop out the casserole and show off those layers. Pro Tips Use Leftover Rice: If you have leftover rice from a previous meal, this is a perfect way to use it up and add more flavor to your casserole. Customize Your Veggies: Feel free to swap out the bell peppers for other vegetables like zucchini or spinach to enhance the nutritional value. Cheese Options: Experiment with different types of cheese such as pepper jack for a spicy kick or mozzarella for a milder flavor. Meal Prep Friendly: This casserole can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage. {{image_2}} To create a vegetarian version of this casserole, swap the chicken for more veggies. Here are the ingredients you will need: - 2 cups cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce (mild or spicy) - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced bell peppers (use a mix of colors) - 1 small onion, chopped - 2 cups shredded cheese (cheddar or Mexican blend) - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped for garnish (optional) You can add zucchini, spinach, or mushrooms for extra flavor. This version is hearty and satisfying. If you want to switch up the protein, you have great options. Here are some ideas: - Ground beef or turkey for a heartier meal. - Shredded tofu for a plant-based choice. - Chorizo for a spicy kick. Each protein brings its own flavor, so feel free to experiment. You can also mix and match for fun! Adding different spices or sauces can change the dish completely. Here are some tips: - Use taco seasoning for a zesty twist. - Try a smoky chipotle sauce for added depth. - Add jalapeños for heat. These changes keep your casserole fresh and exciting. Enjoy finding your favorite flavor combinations! To keep your Chicken Enchilada Rice Casserole fresh, store it in an airtight container. Let it cool down first. Place it in the fridge for up to three days. If you want to save it longer, freezing is a great option. Use a freezer-safe container or wrap it tightly in foil. This way, it can last for up to three months. Reheating is simple. The best way is to use the oven. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warm. You can also use the microwave. Just heat it in short intervals, stirring in between to avoid cold spots. In the fridge, your casserole will stay fresh for about three days. If frozen, it can last for three months. To make sure it’s safe to eat, always check for any signs of spoilage before you dig in. Can I use uncooked rice in this recipe? I do not recommend using uncooked rice. The recipe calls for cooked rice. This ensures the rice can soak up the sauce and flavors as it bakes. Uncooked rice will not cook properly in the casserole and can lead to a dry dish. How can I make this recipe gluten-free? To make this casserole gluten-free, choose gluten-free enchilada sauce. Most canned sauces contain gluten. Always check the label. You can also use brown rice instead of white. This makes your meal healthy and safe for those with gluten issues. What's the best way to customize the flavors? You can change the flavors by adding spices or vegetables. Try adding jalapeños for heat or extra cumin for depth. You can also swap out the beans for pinto or kidney beans. This allows you to create a dish that matches your taste. Each serving has around 400 calories. The breakdown is about: - Protein: 30g - Carbohydrates: 40g - Fat: 15g This dish is filling and provides a good mix of nutrients. To serve a larger group, double the recipe. Use a bigger baking dish or two smaller ones. This dish works well for potlucks and family gatherings. You can also prepare it ahead of time. Just bake it when your guests arrive. This chicken enchilada rice casserole is simple and tasty. We discussed the main ingredients, step-by-step instructions, and helpful tips to make it perfect. Remember to mix in your favorite spices or veggies for a personal touch. You can customize it however you like! Leftovers can be stored and enjoyed later, too. No matter how you serve it, this dish is sure to please your friends and family. Enjoy your cooking, and don’t forget to share the delicious results!

Fiesta Chicken Enchilada Rice Casserole

A delicious and hearty casserole featuring chicken, rice, black beans, and enchilada sauce, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked rice (white or brown)
  • 1 lb chicken breast, cooked and shredded
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can enchilada sauce (10 oz)
  • 1 cup corn kernels
  • 1 cup diced bell peppers
  • 1 small onion, chopped
  • 2 cups shredded cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • optional fresh cilantro, chopped for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, diced bell peppers, and chopped onion.
  • Pour the enchilada sauce into the mixture and stir until everything is fully coated.
  • Add the ground cumin, garlic powder, chili powder, salt, and pepper to the bowl, and mix well.
  • Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Top the casserole with shredded cheese, ensuring even coverage.
  • Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
  • Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired.
  • Serve hot and enjoy your fiesta-inspired dish!

Notes

Garnish with fresh cilantro for added flavor.
Keyword casserole, chicken, enchiladas, fiesta, rice