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Easy Chicken Enchilada Rice Casserole

Easy chicken enchilada rice casserole baked until the cheddar is bubbly and melted. Tender shredded chicken, fluffy rice, black beans, corn, and a smoky red enchilada sauce bake together in one pan for simple weeknight comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cooked instant rice
  • 2 cup 2 cups cooked instant rice
Shredded chicken
  • 2 cup 2 cups cooked, shredded chicken
Black beans
  • 1 can (15 oz) 1 (15-ounce) can black beans, drained
Corn kernels
  • 1 cup 1 cup corn kernels
Diced tomatoes with green chiles
  • 1 can (10 oz) 1 (10-ounce) can diced tomatoes with green chiles
Cheddar cheese
  • 1.5 cup 1 1/2 cups shredded cheddar cheese, divided
Red enchilada sauce
  • 1 can (10 oz) 1 (10-ounce) can red enchilada sauce
Chicken broth
  • 0.5 cup 1/2 cup chicken broth
Salt and pepper
  • 0.25 Salt and pepper, to taste Use to season the casserole mixture and bring out the enchilada flavors.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and spray a 9x13-inch pan with cooking spray.
  2. In a large bowl, combine the cooked rice, shredded chicken, black beans, corn, and diced tomatoes with green chiles.
  3. Stir in 1 cup of the shredded cheese, the enchilada sauce, and chicken broth, then season with salt and pepper.
  4. Pour the mixture into the prepared pan and spread into an even layer.
  5. Top with the remaining shredded cheese.
  6. Bake uncovered for 30 minutes, or until the cheese is bubbly and melted, then let it rest briefly before serving.

Notes

For even melting, spread the mixture into a uniform layer so the heat reaches every edge. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the rice texture can soften after thawing. If you want a lighter option, use reduced-fat cheddar and low-sodium enchilada sauce to cut calories without changing the bake time.