Cheesy Enchilada Chicken Rice Casserole

• 1 1/2 cups cooked chicken, shredded
• 1 1/2 cups cooked rice
• 1 (15 ounce) can enchilada sauce
• 1 cup frozen corn
• 1 (4 ounce) can diced green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled queso fresco or feta cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8 corn tortillas, cut into quarters
• 1/2 cup sour cream
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix shredded chicken, cooked rice, enchilada sauce, corn, green chilies, 3/4 cup cheddar cheese, cumin, chili powder, and garlic powder until well combined.
3. 3 Lightly grease a 9x13 inch baking dish.
4. 4 Layer a third of the chicken mixture in the dish, followed by a layer of tortilla quarters, then repeat until all the mixture is used up.
5. 5 Top with remaining cheese and dollops of sour cream.
6. 6 Bake uncovered for 45 minutes, or until the edges are bubbly and the top is golden brown.
7. 7 Let stand for 10 minutes before serving. Garnish with crumbled queso fresco and cilantro.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add black beans for extra texture and protein.
• Substitute pulled pork for chicken for a different twist.

Substitutions

• Use flour tortillas if corn is not available.
• Substitute Monterey Jack cheese for cheddar for a different flavor profile.

Pairings

• Mexican rice
• Guacamole
• Salsa

Nutrition

Tips

• For extra spice, add jalapeños or hot sauce.
• This casserole tastes even better the next day, as flavors meld together.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator, then bake covered at 350°F for 45 minutes or until heated through.

Serving Suggestions

• Serve with a fresh green salad or refried beans for a complete meal.

FAQ