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A square green plate with a serving of chicken enchilada casserole, rice, beans, corn with sour cream on top.
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Chicken Enchilada Casserole with Rice

This chicken enchilada casserole with rice is a hearty and delicious casserole recipe with the flavors of enchiladas without the tortillas. So grab a spoon or a fork and dig in!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Chicken Casserole, Chicken Enchilada Casserole, Chicken Enchilada Casserole with Rice
Servings: 6 Servings
Calories: 398kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees and spray a 3-quart baking dish with non-stick cooking spray. Set aside.
  • In a large pan, over medium heat, add in butter and oil.
  • Once butter is melted, add chicken and onion. Sprinkle with seasonings, stir, and cook until chicken is no longer pink and onions are tender.
  • Pour in diced tomatoes, enchilada sauce, black beans, corn, green chiles, and cooked rice. Stir to combine.
  • Spoon mixture into prepared baking dish and cover with shredded cheese.
  • Bake for 10-15 minutes or until cheese is completely melted and bubbly.
  • Remove from oven, and top with cilantro and green onions before serving, if desired.

Notes

Nutritional values are approximate.
 
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition

Calories: 398kcal | Carbohydrates: 45g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 1027mg | Potassium: 778mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1314IU | Vitamin C: 18mg | Calcium: 284mg | Iron: 4mg