Description
Delight in the vibrant flavors of Chicken Enchilada Rice Casserole, a comforting one-dish meal that combines tender chicken, zesty enchilada sauce, fluffy rice, and gooey cheese. This easy-to-make recipe is perfect for busy weeknights or festive gatherings, and its customizable nature ensures it suits your taste and pantry staples. Bake until golden and bubbly for a family favorite that will have everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long grain white rice
- 2 cups enchilada sauce (mild or spicy)
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (any color)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, cook diced chicken until golden brown, about 6-7 minutes. Season with salt, pepper, and garlic powder.
- Add chopped onions and bell peppers to the skillet; sauté until softened (4-5 minutes).
- In a large bowl, combine cooked chicken mixture with rice, black beans, diced tomatoes, enchilada sauce, and half of the shredded cheese; mix well.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with remaining cheese and bake for 25-30 minutes or until bubbly and golden brown.
- Let cool for 5 minutes before serving; garnish with sour cream and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg