Oh, I am so excited to share one of my absolute favorite recipes with you today—Chicken Enchilada Rice Casserole! This dish is a delightful embrace of flavors that’s perfect for cozy family dinners or meal prep for the week. I stumbled upon this gem during a particularly busy week when I needed something tasty yet easy to whip up. You know those nights when you want to impress without spending hours in the kitchen? This casserole is your answer!
Gosh, I can still remember the first time I made it. It was like a casserole hug that filled not just my stomach, but also my heart. The smell wafting through the house brought everyone running to the table! The secret is in the layering of simple ingredients that come together in such a delightful way. Plus, there’s something about the combination of spices and gooey cheese that just makes you want to sing!
What’s in Chicken Enchilada Rice Casserole?
To make this delicious casserole, let’s break down the ingredients:
Cooked Rice: The comforting base of this casserole. Either white or brown rice works beautifully. I usually have leftovers, so it’s a great way to use them up!
Shredded Cooked Chicken: This is the star of the show! You can use rotisserie chicken for a quick shortcut, or cook your own chicken breast to shred. It’s all yummy!
Black Beans: Not only do they add a great texture, but they’re also packed with fiber and protein. I prefer low-sodium canned black beans for a healthier touch.
Corn: Sweet and juicy corn adds a pop of color and flavor. Fresh corn is a dream in this dish, but canned or frozen works just fine.
Enchilada Sauce: The heart of the dish! This is where all the zesty flavor comes from. I usually grab a can at the store, but you can make your own too if you’re feeling adventurous.
Spices: Ground cumin, chili powder, garlic powder, and onion powder bring the bold flavors we love in Mexican cuisine and give the casserole that extra kick!
Shredded Cheese: Because cheese makes everything better! Using a cheddar or Mexican blend takes this casserole over the top with creaminess.
Cilantro: The fresh garnish that adds a lovely finishing touch both in taste and presentation.
Salt and Pepper: To taste, always!
Is Chicken Enchilada Rice Casserole Good for You?
You bet! This casserole is not only a comfort food but can also be quite nutritious. Here’s why:
Black Beans: They’re packed with protein, fiber, and essential nutrients. They help keep you full longer—perfect for those with a hearty appetite!
Corn: Sweet corn provides vitamins and minerals, and it’s a delightful way to add some natural sweetness to balance the spices.
Chicken: Lean protein that supports muscle growth and repair. Pair it with the black beans, and you’ve got a protein powerhouse!
However, a couple of things to keep in mind: if you’re watching your sodium intake, opt for low-sodium canned ingredients and be mindful of how much cheese you sprinkle on top. But hey, a little cheese now and then is just fine!
What You’ll Need:
– 2 cups cooked rice (white or brown)
– 2 cups shredded cooked chicken
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) enchilada sauce
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 2 cups shredded cheese (cheddar or Mexican blend)
– 1/4 cup chopped fresh cilantro (for garnish)
– Salt and pepper to taste
– Serves about 6 people.
How to Make Chicken Enchilada Rice Casserole?
1. Preheat your oven to 350°F (175°C).
2. In a huge mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, enchilada sauce, and all those yummy spices. Mix well until everything is evenly coated. Season with salt and pepper as your taste buds desire!
3. Transfer this colorful mixture into a greased 9×13 inch casserole dish, spreading it out evenly. (A little bit of chaos in the mixing is totally fine—embrace it!)
4. Now, sprinkle that glorious shredded cheese all over the top.
5. Pop it into the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. You’ll know it’s ready when your house smells heavenly!
6. Once it’s done, take it out and let it cool for a few minutes. This is the hardest part, but trust me, it’s worth the wait.
7. Finally, garnish with the fresh cilantro, and enjoy your mouthwatering Chicken Enchilada Rice Casserole!
Perfect Pairings and Extra Tips
Now that you have this beautiful casserole ready to go, here are a few tip-top things you can do:
– Serve it with sour cream or guacamole for an extra creamy touch.
– Consider mixing in some diced bell peppers for a pop of color and added crunch.
– If you love a little heat, toss in some diced jalapeños before baking.
– This casserole can also be made ahead of time! Just assemble it, cover, and keep it in the fridge until you’re ready to bake it.
Remember, cooking is all about joy and creativity, so feel free to make this recipe your own!
I hope you get a chance to try this Chicken Enchilada Rice Casserole. I promise, you and anyone lucky enough to share a plate with you will be licking the dish clean! Let me know how it goes—happy cooking!
