Description
A comforting one-dish casserole made with tender shredded chicken, rice, enchilada sauce, creamy soup, sour cream, beans, corn, and melted cheese.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup canned corn, drained
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
- Heat the olive oil in a pan over medium heat. Sauté the chopped onion for 3–4 minutes until softened, then add the garlic and cook for 1 more minute.
- In a large mixing bowl, combine the uncooked rice, chicken broth, red enchilada sauce, cream of chicken soup, and sour cream. Stir until smooth and well blended.
- Add the shredded chicken, sautéed onion and garlic, corn, black beans, chili powder, cumin, paprika, salt, and black pepper. Mix thoroughly.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and continue baking for 10–15 minutes, until the cheese is melted and bubbly and the rice is fully cooked.
- Let the casserole rest for a few minutes before serving. Garnish with chopped fresh cilantro if desired.
Notes
- Rotisserie chicken works well for a quicker prep.
- For extra heat, add diced green chilies, jalapeños, or use a spicier enchilada sauce.
- Brown rice can be used, but it may require additional cooking time and extra liquid.
- For a lighter version, use low-fat sour cream and reduced-fat cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat with a splash of chicken broth or water to keep the casserole moist.
- Freeze cooled leftovers in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
- If using pre-cooked rice, reduce the liquid to avoid a soft or mushy texture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 538
- Sugar: 4g
- Sodium: 1163mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 103mg
