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Chicken & Rice Enchilada Casserole

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"This is a quick and simple Mexican casserole that is loaded with flavor!"

Serves 8 or 9 | Prep Time 30 min | Cook Time 30 min

Why I Love This Recipe

Usually when I roast a chicken I end up with about half of the chicken leftover and that is what I used in this recipe. You could use more or less or even buy a rotisserie chicken and use that. This recipe is very flexible, swap out the black beans for refried beans, omit the beans all-together, add in some sauteed onion or add in some chopped jalapeno.

Ingredients You'll Need

2-3 cups of cooked chicken, shredded or finely chopped
1 Tbsp lime juice
1 tsp lime zest
1 1/2 cups COOKED rice
1 1/2 cups homemade enchilada sauce (see recipe in this cookbook)
1 can black beans (size of can depends on how much you like black beans)
1 cup cheddar, grated coarsely
1 cup monterey jack, grated coarsely
1 can yellow corn
1 small can green chilies
cilantro for garnish
sliced green onions for garnish
salt and black pepper to taste


Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.

Mix the two cheeses together and set aside.

To a large mixing bowl, add shredded chicken, lime juice and lime zest, black beans, green chiles, corn, cooked rice, 1/2 of the cheese, and 1/2 of the enchilada sauce. Season with salt and pepper, stir to combine.

Transfer mixture to prepared baking dish. Top with remaining sauce and remaining cheese.

Bake for 30 minutes, until cheese is bubbly and melted.

Let casserole rest for 15 min once out of the oven.

Garnish with with sliced green onions and minced cilantro.

I think it is nice served with a side of shredded lettuce and a blob of salsa and a blob of sour cream!

Pairs Well With

Tortilla Chips or warm corn tortillas.

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