Chicken Enchilada Rice Casserole
A comforting dish that combines the flavors of classic enchiladas with the heartiness of a rice casserole, topped with creamy enchilada sauce, tender chicken, and melted cheese.
Ingredients
For the casserole
- 2 cups cooked white or brown rice Use as a hearty base.
- 2 cups cooked shredded chicken Can use leftover rotisserie chicken.
- 10 oz enchilada sauce Adds flavor.
- 10 oz cream of chicken soup For creaminess.
- 4 oz chopped green chiles Provides subtle heat.
- 2 cups shredded cheddar cheese For the topping.
For seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch cumin
- 1 pinch chili powder
- to taste salt
- to taste pepper
- 1/4 cup chopped fresh cilantro For garnish.
For optional toppings
- to taste sliced black olives
- to taste chopped green onions
- to taste sour cream
- to taste cream avocado
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice and shredded chicken, mixing well.
- Add the enchilada sauce, cream of chicken soup, green chiles, and 1 1/2 cups of cheddar cheese, along with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir until thoroughly combined.
Baking
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- 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 the cheese is melted and bubbly.
Serving
- Let the casserole sit for a few minutes before serving.
- Garnish with chopped fresh cilantro and any optional toppings.
Notes
For an added crunch, topping the casserole with crushed tortilla chips is recommended. To make it spicier, add jalapeños or spicy enchilada sauce.