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This Cheesy Chicken Enchilada Rice Casserole combines the flavors of classic enchiladas with the convenience of a casserole, making it an ideal dish for family dinners or gatherings. Packed with protein from the chicken and black beans, and enhanced by colorful vegetables and gooey cheese, this recipe is both satisfying and nutritious. Whether you're looking for a quick weeknight meal or a hearty dish for entertaining, this casserole is sure to impress. Let’s dive into the details of this flavorful recipe, exploring its ingredients, preparation steps, and the delightful experience it offers.

Savory Chicken Enchilada Rice Casserole

Discover the deliciousness of Cheesy Chicken Enchilada Rice Casserole, a perfect blend of hearty flavors and creamy textures. This easy-to-make dish combines shredded chicken, black beans, colorful vegetables, and gooey cheese, making it ideal for family dinners or gatherings. Packed with protein and nutrition, it's a satisfying meal that will impress everyone at your table. Dive into this delightful recipe and enjoy a comforting, flavorful experience designed for sharing.
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Ingredients
  

2 cups cooked white rice (substitute with brown rice for a healthier option)

2 cups shredded cooked chicken (rotisserie chicken works wonderfully)

1 can (15 oz) black beans, thoroughly drained and rinsed

1 can (10 oz) red enchilada sauce

1 cup corn (use fresh, frozen, or canned)

1 cup diced bell peppers (any color for a vibrant dish)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and freshly ground pepper to taste

Fresh cilantro for garnish (optional)

1 tablespoon olive oil

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it's ready for baking.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, diced bell peppers, and minced garlic. Sauté the mixture for approximately 5-7 minutes until the onion becomes translucent and the bell peppers are tender.

      Combine All Ingredients: In a spacious mixing bowl, combine the cooked rice, shredded chicken, rinsed black beans, corn, sautéed vegetables, red enchilada sauce, ground cumin, chili powder, smoked paprika, and a pinch of salt and freshly ground pepper. Stir everything together until thoroughly mixed and well incorporated.

        Layer the Casserole: Grease a 9x13 inch baking dish with a little olive oil or cooking spray. Spread half of the rice mixture evenly on the bottom of the dish. Next, sprinkle half of the shredded cheddar and Monterey Jack cheeses over this layer. Spoon the remaining rice mixture on top, and finish by adding the rest of the cheese over everything.

          Bake to Perfection: Cover the baking dish with aluminum foil to protect the dish from burning. Place it in the preheated oven and bake for about 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and has developed a beautiful golden color.

            Serve and Enjoy: Once done, take the casserole out of the oven and allow it to cool for about 5 minutes. Before serving, sprinkle with fresh cilantro for a burst of color and flavor. Enjoy your delicious cheesy casserole!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                - Presentation Tips: Serve directly from the baking dish or portion it into individual plates. Pair with a side of tortilla chips for added crunch and serve with a dollop of sour cream or guacamole as desired!