Chicken Rice Casserole Enchilada
A hearty and flavorful chicken rice casserole with enchilada sauce, cheese, and spices baked to perfection. This one-dish meal combines tender chicken, fluffy rice, and savory enchilada flavors for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
2 cups cooked white rice
2 cups cooked shredded chicken
1 cup canned red enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a medium skillet over medium heat. Add chopped onion and green bell pepper and cook for 4-5 minutes until softened.
In a large mixing bowl, combine cooked rice, shredded chicken, sautéed onion and bell pepper, enchilada sauce, sour cream, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well to combine all ingredients evenly.
Stir in half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese into the mixture.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top of the casserole.
Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro before serving.