CHICKEN ENCHILADA RICE CASSEROLE

Chicken casseroles like this chicken enchilada rice casserole and this fiesta chicken casserole are always a hit at the dinner table.

This casserole recipe is layered with rice, black beans, a creamy chicken mixture with olives, tomatoes, sour cream, green enchilada sauce, spices, and then topped with lots of cheese.

It's the perfect way to use up leftover chicken and leftover rice if you have it. I always make a batch of my cilantro lime rice for this recipe.

CHICKEN CASSEROLE RECIPE WITH RICE

Cooked Rice - This is a great recipe to use up leftover rice that you have. You can also make a batch of cilantro lime rice (this is what I do). Or use some minute rice, use the microwave pouches you can find at the store, or cook up some long-grain white rice in chicken broth or water according to package directions.

Black Beans

Cooked Chicken - A great way to use up leftover chicken or get a Rotisserie chicken and make it really easy on yourself.

Green Enchilada Sauce

Petite Diced Tomatoes

Black Olives - If you can't find the chopped black olives just get a can of sliced olives and chop them up yourself. Or leave them in the larger slices if that's what you prefer.

Sour Cream

Garlic Powder, Chili Powder, Cumin, Salt

Shredded Cheese

MY TIPS FOR THIS RECIPE

Using a rotisserie chicken makes this recipe so easy to make! You can also use any leftover cooked chicken as well.
Look at the recipe notes for ways to make this casserole spicier. The recipe as is, is not spicy, and even my kids eat it but it's definitely so simple to raise the heat level if that's what you prefer.
Use any kind of cheese you want. I always buy a big block of Colby-Jack cheese from Costco so that's what I use.
Feel free to substitute the black beans with pinto beans or whatever bean you prefer.

TRY THESE OTHER CASSEROLE RECIPES

Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole is a layered dinner with rice, black beans, and a creamy chicken mixture with olives, tomatoes, sour cream, and green enchilada sauce. Topped with cheese for the ultimate chicken enchilada casserole.

3.8 from 5 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Keyword: chicken casserole recipe, chicken enchilada rice casserole

Servings: people

Calories: 387kcal

Author: Jessica

Ingredients

3 cups cooked rice (see notes)
1 can (15 oz) black beans drained & rinsed
3 cups cooked chicken shredded or diced
1 can (10 oz) green enchilada sauce
1 can (14.5 oz) petite diced tomatoes lightly drained
1 can (4.25 oz) chopped black olives drained
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
2 cups shredded cheese

Instructions

Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
Layer the cooked rice on the bottom of the baking dish. Top with the black beans.
In a mixing bowl, add the chicken, enchilada sauce, diced tomatoes, black olives, sour cream, garlic powder, chili powder, cumin, and salt. Stir together until combined well.
Layer the creamy chicken mixture on top of the black beans. Evenly sprinkle the shredded cheese on top.
Bake for 25 minutes.
Serve with toppings such as shredded lettuce, diced tomatoes, sliced avocado OR my kids really like to scoop it up with the tortilla chips.

Notes

Lightly drain the diced tomatoes : This just means to use the lid of the can and lightly drain some of the juice out. You don't want it completely drained (like when you use a colander) just lightly drained of some of the juice.

What to use for the cooked rice : You can make minute rice. Use leftover rice from the fridge. Make a batch of my cilantro lime rice. Make a batch of easy mexican rice. Use the 90 second microwave pouches of rice. Basically, use whatever rice you want/prefer/or have in the kitchen. When I make this I always make a batch of my cilantro lime rice. It's the perfect amount for this recipe and has lot's of flavor. You can even just cook some plain rice in chicken broth or water and use that.

What to use for the cooked chicken : I love to use a rotisserie chicken for this recipe. You can also use leftover chicken. Or put some chicken breasts in the slow cooker with chicken broth and some salt. Cook on LOW for 6-7 hours. It will fall apart and shred perfectly. You can also grill chicken to use in this recipe.

How to make this recipe spicier : Use a can of Rotel (diced tomatoes w/ green chilies) in place of the regular diced tomatoes. Add some cayenne pepper with the other seasonings. Add a can of diced jalapenos into the chicken mixture. Use shredded Pepper Jack cheese.

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