Description
This Chicken Enchilada Rice Bake is a delicious and easy one-dish meal that combines flavorful chicken, instant rice, black beans, corn, and spicy enchilada sauce, topped with melted cheddar cheese. Perfect for a satisfying family dinner, this casserole bakes in under 30 minutes and offers a comforting Mexican-inspired dish with minimal prep.
Ingredients
Scale
Rice and Liquid
- 2 cups instant rice
- 2 cups water
- 1/2 cup chicken broth (or water)
Main Ingredients
- 3 cups cooked chopped chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
Cheese and Sauce
- 2 cups shredded cheddar cheese, divided
- 2 (10-oz) cans red enchilada sauce
Other
- Cooking spray (for greasing the pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Spray a 9×13-inch baking pan with cooking spray to prevent sticking, and set it aside.
- Cook the Instant Rice: In a medium saucepan, bring 2 cups of water to a boil. Stir in the instant rice, cover the pan, and immediately turn off the heat. Let the rice stand for 5 minutes until all the water is absorbed and the rice is tender.
- Combine Ingredients: In a large bowl, mix the cooked rice with the chopped chicken, drained black beans, corn kernels, drained Rotel tomatoes with green chilies, 1½ cups of shredded cheddar cheese, red enchilada sauce, and chicken broth. Stir everything until well combined.
- Assemble the Casserole: Pour the mixture into the prepared 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, until the cheese on top is melted, bubbly, and slightly golden.
Notes
- This bake is great for meal prep and can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can substitute cooked rotisserie chicken to save time.
- For a spicier dish, add chopped jalapeños or use a hotter enchilada sauce.
- Serve with sour cream, guacamole, or chopped fresh cilantro for extra flavor.
- Ensure the cans of beans and tomatoes are well drained to avoid excess moisture in the casserole.
