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Easy Chicken Enchilada Rice Casserole

Easy chicken enchilada rice casserole with fluffy rice, tangy red enchilada sauce, and gooey melted mozzarella in one dish. Baked at 375°F until the cheese is melted and bubbly, then finished with fresh cilantro.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

cooked white rice
  • 2 cup cooked white rice
shredded rotisserie chicken
  • 2 cup shredded rotisserie chicken
red enchilada sauce
  • 2 cup red enchilada sauce
corn kernels
  • 1 cup corn kernels
black beans, drained
  • 1 can (15 oz) black beans, drained
shredded mozzarella cheese
  • 2 cup shredded mozzarella cheese
chopped fresh cilantro
  • 0.25 cup chopped fresh cilantro
cumin
  • 0.5 tsp cumin

Equipment

  • 1 sheet pan

Method
 

Mix the casserole filling
  1. In a bowl, mix cooked white rice, shredded rotisserie chicken, corn kernels, black beans, drained, and cumin until evenly combined, then stir in half the red enchilada sauce. The mixture should look uniformly colored with red sauce throughout.
Assemble and bake
  1. Spread the rice-chicken mixture into a greased baking dish. Spread it into an even layer so it bakes consistently.
  2. Pour the remaining red enchilada sauce evenly over the top. Aim for an even coating to keep the casserole moist.
  3. Sprinkle shredded mozzarella cheese over everything in a full, even layer. Cover the surface so the cheese melts into a bubbly top.
  4. Bake at 375°F for 25 minutes, until the cheese is melted and bubbly. Look for golden bubbling around the edges and through the center.
Finish and serve
  1. Garnish with chopped fresh cilantro before serving. Add it right before eating for the freshest green color.

Notes

Pro tip: using rotisserie chicken skips a whole cooking step and keeps dinner moving fast. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat in the oven or microwave until hot throughout. Freezing is yes—freeze in portions for up to 2 months and thaw in the fridge before reheating. For a lighter option, swap part-skim or reduced-fat mozzarella for similar melt with fewer calories.