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Chicken Enchilada Rice Bake1

Chicken Enchilada Rice Bake

This cheesy chicken enchilada rice bake is an easy, satisfying Tex-Mex casserole made with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Casserole, Dinner
Cuisine Mexican-Inspired
Servings 6 servings

Equipment

  • 9x13 Baking Dish Used for baking the casserole
  • Mixing bowl To combine ingredients before baking

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup uncooked long-grain white rice
  • 1 can red enchilada sauce 10 ounces
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese or Mexican blend, divided
  • 1 cup corn frozen or canned, drained
  • 1 can black beans drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375°F and lightly grease a 9x13 baking dish.
  • In a large bowl, mix enchilada sauce, chicken broth, garlic powder, onion powder, salt, and pepper. Stir in rice, chicken, corn, and black beans.
  • Pour mixture into the prepared baking dish and spread evenly. Top with half the shredded cheese.
  • Cover tightly with foil and bake for 35–40 minutes, until rice is cooked through and liquid is mostly absorbed.
  • Remove foil, top with remaining cheese, and bake uncovered for 5–10 minutes more until bubbly.
  • Let rest for 5 minutes. Garnish as desired and serve warm.

Notes

  • Make it spicier by adding chopped jalapeños or hot enchilada sauce.
  • Use leftover rotisserie chicken to save time.
  • To reduce sodium, use low-sodium broth and sauce.
Keyword chicken enchilada rice casserole, easy enchilada bake, tex mex rice casserole
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