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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.
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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.
Course Dinner
Cuisine Mexican
Keyword chicken casserole recipe, chicken enchilada rice casserole
Servings 8 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. 

Nutrition

Calories: 387kcal | Carbohydrates: 38g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 966mg | Potassium: 541mg | Fiber: 7g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 3mg