Description
This chicken enchilada rice casserole blends shredded chicken, black beans, sweet corn, zesty salsa, and fluffy rice in a creamy sauce, topped with melted cheese for a one‑pan, family‑friendly Mexican‑inspired dinner. Ready in under 45 minutes, it offers bold flavor, comforting texture, and easy cleanup, making it perfect for busy weeknights, meal‑prep, or casual gatherings. Serve with fresh cilantro, avocado, or a crisp side salad. Add a squeeze of lime and a pinch of jalapeños for bright flavo
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained
- 1 cup corn
- 1 cup salsa
- 2 cups cooked rice
- 1 cup shredded cheese
- 1 packet taco seasoning
- 1 can cream of chicken soup
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl combine shredded chicken, black beans, corn, salsa, cooked rice, taco seasoning, and cream of chicken soup. Mix until evenly coated.
- Grease a 9‑by‑13‑inch casserole dish and spread the mixture evenly. Sprinkle shredded cheese on top.
- Bake for 20‑25 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
- For extra heat
- stir in diced jalapeño. Leftovers keep well refrigerated for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Family Dinners
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg
Keywords: chicken enchilada rice casserole, easy chicken enchilada recipe, Mexican casserole, family dinner ideas, quick casserole meals, chicken rice bake