Go Back
Homemade Chicken Enchilada Rice Casserole photo
Print Recipe Save it for later

Chicken Enchilada Rice Casserole

A quick, comforting casserole combining instant rice, shredded chicken, beans, corn, Rotel and enchilada sauce topped with melted cheddar.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 2 cups instant rice
  • 2 cups water
  • 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
  • 2 cups shredded cheddar cheese divided (use 1½ cups in casserole and reserve remaining to top)
  • 2 10-oz cans red enchilada sauce
  • 1/2 cup chicken broth or water

Instructions

  • Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
  • In a medium saucepan, bring 2 cups water to a boil. Stir in 2 cups instant rice, cover, remove from heat, and let stand 5 minutes until water is absorbed.
  • In a large mixing bowl, combine the cooked rice, 3 cups chopped cooked chicken, drained and rinsed black beans, 1 cup corn, drained Rotel, 1½ cups of the shredded cheddar, both cans of enchilada sauce, and 1/2 cup chicken broth (or water). Stir until evenly mixed.
  • Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining cheddar cheese evenly over the top.
  • Bake for 20–25 minutes, until the cheese is melted and bubbly. Remove from oven and let rest a few minutes before serving.

Equipment

  • 9x13 inch Baking Dish
  • Medium Saucepan
  • Mixing Bowl
  • Cheese grater

Notes

  • Use rotisserie or leftover chicken to save time.
  • Drain canned ingredients well to avoid a watery casserole.
  • Substitute vegetable broth for a lighter flavor if desired.
  • Cover with foil for the first 15 minutes if the cheese browns too quickly.
  • Let casserole rest 5 minutes before serving to set.