Chicken Enchilada Rice Casserole
A delightful casserole combining shredded chicken, fluffy rice, and zesty enchilada sauce, perfect for busy weeknights or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
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, sour cream, avocado
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice and shredded chicken.
- Add the enchilada sauce, cream of chicken soup, green chiles, 1 1/2 cups of cheddar cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper; stir until combined.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Cool for a few minutes, then garnish with cilantro and optional toppings.
- Serve warm and enjoy!
Notes
Use rotisserie chicken for quicker preparation, and experiment with different cheeses or add vegetables for more nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 60mg
Find it online: https://yummyfirst.com/chicken-enchilada-rice-casserole/