Description
Chicken Enchilada Rice Casserole is bold, cheesy, and packed with comforting enchilada flavors, coming together in one pan for a quick gluten-free dinner that the whole family will love.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup gluten-free enchilada sauce
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar or Mexican-style cheese
- Optional garnish: chopped cilantro or green onions
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and cook briefly.
- Stir in shredded chicken, cumin, chili powder, salt, and pepper.
- Add cooked rice, enchilada sauce, corn, and black beans. Mix until well combined.
- Transfer mixture to the baking dish and spread evenly.
- Sprinkle cheese over the top.
- Bake uncovered for 20–25 minutes until hot and bubbly. Let rest a few minutes before serving.
Notes
- Can be assembled ahead and refrigerated before baking; increase bake time by 5–10 minutes if chilling.
- Garnish with cilantro or green onions for fresh flavor.
- Make it dairy-free by using plant-based cheese alternatives and gluten-free enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: ~330 kcal
- Sugar: ~6 g
- Sodium: ~650 mg
- Fat: ~11 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~1.5 g
- Protein: ~28 g
- Cholesterol: ~110 mg
Keywords: Chicken Enchilada Rice Casserole, gluten free casserole, cheesy chicken casserole, enchilada rice bake, one-pan dinner, Mexican-inspired dinner