Chicken Enchilada Rice Bake

Chicken Enchilada Rice Bake Recipe 

Chicken Enchilada Rice Bake Recipe – chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.
Chicken Enchilada Rice Bake Recipe - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.

A few months back, I made a yummy Salsa Verde Chicken and Rice Bake. It was delicious. Since I made a salsa verde bake, naturally I needed to make a red enchilada rice bake. This Chicken Enchilada Rice Bake is packed full of deliciousness – chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! It was SO good! I wanted to eat the whole pan. We did save some for lunch the next day, and it tasted great reheated.

This Chicken Enchilada Rice Bake is really simple to make. I used my favorite shortcut, rotisserie chicken, and it only took about 10 minutes to make. I used instant white rice for this casserole, but brown rice would be great too. Just keep in mind that brown rice takes longer to cook than white rice, so read the instructions on the package before making it for the cooking times.

Chicken Enchilada Rice Bake Recipe - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.

Chicken Enchilada Rice Bake Recipe - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.

Yield: serves 6

Chicken Enchilada Rice Bake

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

  • 2 cups instant rice
  • 2 cups water
  • 2 cups (12-oz) cooked chicken, chopped
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup corn
  • 1 can Rotel tomatoes, drained
  • 2 cups cheese, divided
  • 2 (10-oz) cans red enchilada sauce
  • ½ cup chicken broth or water

instructions:

  1. Preheat oven to 350ºF. Spray a 9×13-inch pan with cooking spray. Set aside.
  2. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
  3. In a large bowl, combine cooked rice, chopped chicken, black beans, corn, Rotel tomatoes, 1 ½ cups of cheese, enchilada sauce and chicken broth. Pour into prepared pan. Top with remaining cheese.
  4. Bake for 20-25 minutes, until cheese is melted and bubbly.

Pin It!

post signature

Categories:

Tags:

You Might Also Like

See All Mexican

Beef Fajitas

Beef Fajitas Recipe – Get ready to elevate your dinner game with these mouthwatering Beef Fajitas! Marinated in a zesty…

Rotel Rice

Rotel Mexican Rice – effortless to make and packed full of amazing flavor! White rice, butter, chicken broth, taco seasoning, cumin,…

Comments

  1. Huge hit with my family. I’m making it for the second time this week. The leftovers were even more delish than the original. We eat with tortilla chips, sour cream, and salsa.

    I also poured some over lettuce and added ranch and ate as a salad. Thanks for recipe!

  2. If I used non-instant rice (like uncooked white or yellow rice) would i completely cook it or par-cook it?

  3. Yum, this looks fantastic. Even better, it's a dish my whole family would like (gotta grab onto those when I find 'em)!

  4. I have a question, the last ingredient shows as "1/2 cup chicken broth or water" but the recipe directions don't say where to use that ingredient?

    1. You add it when you mix the chicken, veggies, rice, sauce and cheese. I updated the directions. Thanks!

Leave a Comment