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Chicken Enchilada Rice Casserole

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A delightful combination of tender chicken and fluffy rice enveloped in a rich and flavorful sauce.

Ingredients

Scale
  • 2 cups cooked white or brown rice
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 can (10 oz) cream of chicken soup
  • 1 can (4 oz) chopped green chiles
  • 2 cups shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: sliced black olives, chopped green onions, dollops of sour cream, and creamy avocado

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the cooked rice and shredded chicken in a large mixing bowl.
  3. Add the enchilada sauce, cream of chicken soup, chopped green chiles, 1 1/2 cups of cheddar cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper; stir everything together until thoroughly combined.
  4. Transfer the mixture into a greased 9×13 inch baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  6. Cover the dish with aluminum foil and bake for 25 minutes.
  7. Remove the foil and bake for an additional 10 minutes.
  8. Allow the casserole to cool for a few minutes, then garnish with chopped cilantro and optional toppings.
  9. Serve warm and enjoy!

Notes

Make sure your rice is completely cooked and cooled. Use finely shredded leftover chicken for even distribution.

Nutrition

Find it online: https://yummyfirst.com/cheesy-chicken-enchilada-rice-bake/