Chicken Enchilada Casserole with Rice

Chicken Enchilada Casserole with Rice is a hearty and flavorful dish that combines tender chicken, seasoned rice, and a cheesy topping. It’s perfect for family dinners and is sure to please everyone at the table.

Why Make This Recipe

This casserole is a great way to bring the flavors of enchiladas to a simple, one-dish meal. It’s easy to prepare, and the combination of chicken, beans, corn, and cheese makes it a satisfying and comforting meal. Plus, it’s perfect for leftovers!

How to Make Chicken Enchilada Casserole with Rice

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin pieces
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 cup cooked rice
• 14.5-ounce can diced tomatoes
• 10-ounce can green enchilada sauce
• 15-ounce can black beans, drained and rinsed
• 15-ounce can whole kernel corn, drained
• 4-ounce can diced green chiles
• 1½ cups shredded Boar’s Head 3 pepper cheese (or your favorite cheese)
• ⅓ cup chopped cilantro
• ¼ cup sliced green onions

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 3-quart baking dish with non-stick cooking spray. Set aside.
2. Cook Chicken: In a large pan over medium heat, add the butter and oil. Once the butter is melted, add the sliced chicken and diced onion. Sprinkle with Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and red pepper flakes. Cook until the chicken is no longer pink and the onions are tender.
3. Combine Ingredients: Pour in the diced tomatoes, green enchilada sauce, black beans, corn, green chiles, and cooked rice. Stir well to combine.
4. Assemble Casserole: Spoon the mixture into the prepared baking dish and cover with the shredded cheese.
5. Bake: Bake for 10-15 minutes, or until the cheese is completely melted and bubbly.
6. Garnish and Serve: Remove from the oven and top with chopped cilantro and green onions before serving, if desired.

How to Serve Chicken Enchilada Casserole with Rice

Serve the casserole hot, straight from the oven. It’s great on its own or with a side of Mexican rice or a fresh salad. You can also serve it with some sour cream or guacamole for extra flavor.

How to Store Chicken Enchilada Casserole with Rice

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving. You can also freeze the casserole for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake until heated through.

Tips to Make Chicken Enchilada Casserole with Rice

• Chicken: Use pre-cooked chicken for a quicker option.
• Cheese: Feel free to use any cheese you like or have on hand.
• Spice Level: Adjust the amount of red pepper flakes and seasoning to suit your spice preference.

Variation

• Vegetarian Option: Omit the chicken and add extra beans or vegetables like bell peppers and zucchini.
• Different Sauces: Try using red enchilada sauce instead of green for a different flavor.

FAQs

1. Can I use brown rice instead of white rice?
Yes, brown rice can be used, but you may need to adjust the cooking time as it takes longer to cook.

2. Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

3. Can I use a different type of cheese?
Absolutely! You can use any cheese you like, such as cheddar, Monterey Jack, or a Mexican blend.