Chicken Enchilada Rice Bake

This Chicken Enchilada Rice Casserole brings together comforting flavors and simple ingredients into one satisfying dish that has become a go-to for busy weeknights. The combination of tender chicken, flavorful rice cooked in enchilada sauce, and melty cheddar-jack cheese makes it a crowd-pleaser every time.

I first whipped this up when I had leftover chicken and wanted something fresh yet familiar. It quickly turned into a family favorite with requests to make it again soon.

Ingredients

• Two tablespoons olive oil: adds a rich base and helps soften the veggies
• Three quarters cup diced yellow onion: builds a sweet, savory foundation
• Three quarters cup diced red bell pepper: brings color and subtle sweetness
• One teaspoon garlic powder: for that classic warm garlic flavor
• One teaspoon dried oregano: offers earthy herbal notes
• Half teaspoon salt: to season all components
• Quarter teaspoon black pepper: adds gentle heat
• One and a half cups uncooked jasmine rice: which cooks fluffy and fragrant
• Two cups chicken broth: ensures the rice cooks perfectly and adds depth
• Nineteen ounces enchilada sauce: split to infuse flavor in the rice and mix
• Three cups shredded precooked chicken breast: for protein and texture
• Fifteen and a half ounces black beans: provide fiber and richness
• Fifteen and a quarter ounces whole kernel yellow corn: brings sweetness and pop
• Two cups shredded sharp cheddar-jack cheese: for gooey, melty topping
• One and a half tablespoons finely chopped fresh cilantro: optional for fresh brightness and garnish

Instructions

Preheat Oven:

Preheat your oven to 375 degrees Fahrenheit and spray a 9x13 casserole dish with non-stick spray to prepare.

Sauté the Aromatics:

In a medium three quart pot with a tight-fitting lid, heat the olive oil over medium-high. Add the diced yellow onion and red bell pepper along with the garlic powder oregano salt and black pepper. Stir to mix and cook for about three to four minutes until the vegetables are softened and fragrant. This step develops the flavor base essential for the casserole.

Cook the Rice:

Add the uncooked jasmine rice chicken broth and one cup of enchilada sauce to the pot and stir. Bring everything to a gentle boil while stirring occasionally to prevent sticking. Once boiling, lower your heat to low and cover tightly. Let the rice cook undisturbed for twenty minutes until tender and all liquid is absorbed.

Fluff and Combine:

Remove the lid and fluff the rice gently with a fork to separate grains. Transfer the cooked rice to a large bowl.

Mix the Filling:

Add the remaining one and a third cups of enchilada sauce shredded chicken black beans and corn into the rice. Stir thoroughly to combine all ingredients evenly. Pour this mixture into your prepared casserole dish and spread it evenly.

Add Cheese and Bake:

Top the mixture with shredded sharp cheddar-jack cheese making an even layer. Bake in the preheated oven for fifteen minutes until the cheese is melted bubbling and golden.

Serve and Garnish:

Remove the casserole and sprinkle fresh chopped cilantro on top if you like a pop of herbaceous brightness before serving.

The sharp cheddar-jack cheese is my favorite ingredient here because it melts beautifully and adds a creamy tang that ties everything together. I remember the first time my kids tried this casserole they ended up asking for seconds and seconds making it a staple in our home.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in the oven at 350 degrees Fahrenheit until heated through to avoid drying out. It also freezes well; freeze in portions for quick future meals and thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap the shredded chicken for rotisserie chicken or even cooked ground turkey for a different texture. Use brown rice for a nuttier flavor and added fiber but increase the cooking time accordingly. If you do not have enchilada sauce, mixing tomato sauce with chili powder and cumin can provide a similar flavor base.

Serving Suggestions

Serve this casserole with a side of guacamole or fresh sliced avocado to add creaminess. A simple green salad with lime vinaigrette adds a fresh and zesty contrast. For an extra kick, add sliced jalapeños on top or a dollop of sour cream.

This casserole is a comforting crowd-pleaser that combines ease and flavor perfectly. It’s sure to become a favorite in your recipe rotation.

FAQs about Recipes

→ What type of rice is used in this dish?

Jasmine rice is used, providing a fragrant and fluffy base that absorbs the flavorful enchilada sauce and chicken broth.

→ Can I use another protein instead of chicken?

Yes, shredded turkey or a plant-based protein can be substituted, though cooking times and flavors may vary slightly.

→ How do I prevent the rice from sticking while cooking?

Stir the rice occasionally during the initial boiling stage and use a tight-fitting lid to trap steam for even cooking.

→ What cheese works best for topping?

A sharp cheddar-jack blend melts nicely and adds a creamy, tangy finish, but other cheeses like Monterey Jack can also be used.

→ Is fresh cilantro necessary for garnish?

Fresh cilantro adds a bright, herbaceous note, but it can be omitted or replaced with chopped green onions or parsley based on preference.