Mexican Chicken and Rice Casserole

5 from 1 vote

Mexican chicken and rice casserole combines tender chicken, fluffy rice, black beans, and melted cheese for the ultimate family dinner. Quick to prepare and bursting with bold flavors, this easy casserole makes busy weeknights simple and delicious.

Prep Time10

Cook Time40

Total Time50

Course: Casserole, Chicken Dinner Ideas, Dinner

Cuisine: Mexican

Servings: servings

Calories: 515kcal

Author: Shauna

Ingredients

2 tablespoons olive oil
¾ cup small diced yellow onion
¾ cup small diced red bell pepper stem and seeds removed
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cup uncooked Jasmine rice
2 cups chicken broth
19 ounces enchilada sauce divided (1 cup to cook rice and 1 ⅓ cups sauce to mix into the remaining ingredients)
3 cups pre-cooked and shredded chicken breast meat
15.5 ounces black beans drained and rinsed
15.25 ounces whole kernel yellow corn drained
2 cups shredded sharp cheddar-jack cheese
1 ½ tablespoons finely chopped fresh cilantro optional garnish

Instructions

Preheat oven to 375° F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
To a medium (3 quart) sauce pot with a tight fitting lid, over medium-high heat, add the olive oil, yellow onion, red bell pepper, garlic powder, dried oregano, salt and black pepper. Stir to combine and cook for 3-4 minutes or until the vegetables are soft.
Add the rice, chicken broth and 1 cup enchilada sauce to the pot and stir to combine.
Bring to a boil, stirring often to ensure the rice does not stick, then once boiling, reduce the heat to low and cover with a tight fitting lid. Cook for 20 minutes undisturbed or until the rice is tender and the liquid is fully absorbed.
Remove the lid from the pot and gently fluff the rice with a fork.
After transferring the cooked rice to a large bowl, add the remaining enchilada sauce (approximately 1 ⅓ cups), shredded chicken, black beans, and corn. Stir the mixture thoroughly until all ingredients are evenly coated and well-distributed. Then, transfer the mixture to the prepared 9×13 casserole dish and spread it out evenly.
Transfer the mixture to the prepared 9×13 casserole dish and spread the shredded sharp cheddar-jack cheese evenly over the surface.
Bake the chicken enchilada rice casserole for 15 minutes or until the cheese is melted.
Remove the casserole from the oven and garnish with a light sprinkle of fresh chopped cilantro if desired before serving.

Notes

Cooking the onions, bell peppers, and seasonings in olive oil first unlocks their full flavor before adding the rice. Don’t skip this step.
Stirring the rice with the sautéed vegetables for 30-60 seconds before adding liquid helps it absorb more flavor and prevents it from becoming too mushy.
No peeking while the rice cooks! – Lifting the lid lets steam escape, which can lead to unevenly cooked rice. Let it cook undisturbed for 20 minutes before checking for doneness.
Make sure the chicken, beans, and corn are well-mixed with the remaining enchilada sauce before transferring to the baking dish. This keeps the casserole moist and flavorful.
Allow the casserole to sit for 5-10 minutes after baking. This helps the flavors meld and makes it easier to scoop.

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