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Chicken Enchilada Rice Casserole (35 minutes)
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Chicken Enchilada Rice Casserole

This robust Chicken Enchilada Rice Casserole is the ultimate time-saving weeknight dinner. By combining pre-cooked chicken, fluffy rice, zesty red enchilada sauce, black beans, and sweet corn, this dish captures authentic Southwestern flavors without the assembly effort of traditional enchiladas. Topped with melty cheddar cheese and crispy bits of turkey bacon for a savory finish, it delivers a satisfying, cohesive texture that the whole family will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 19 oz mild or medium red enchilada sauce
  • 2 cups cooked long grain rice
  • 15 oz black beans, rinsed and drained
  • 1 cup corn kernels
  • 2 cups shredded cheddar cheese
  • 4 strips turkey bacon, diced and crisped

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Spray a 9x13 inch baking dish with non-stick cooking spray.
  3. In a large mixing bowl, combine shredded chicken, cooked rice, black beans, corn, and half of the enchilada sauce.
  4. Stir until ingredients are evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer.
  6. Pour the remaining enchilada sauce over the top.
  7. Sprinkle evenly with shredded cheddar cheese and the crisped turkey bacon pieces.
  8. Bake for 25 minutes until the cheese is melted and bubbly.

Notes

For best melting results, shred your cheddar cheese from a block rather than using pre-shredded bagged cheese. Serve with fresh cilantro, diced avocado, or a dollop of sour cream for added brightness.