This Chicken Enchilada Rice Casserole will be one of your favorite & easiest casseroles that you will ever make! You only need 7 simple, wholesome ingredients! It’s macro friendly and each serving has 37 grams of protein! If you love enchiladas and don’t have the time to make them and roll them all up this recipe is made for you!! If you love enchiladas like me, you will also love my Low Carb Classic Red Enchiladas.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- 1 3/4 cup jasmine rice, uncooked
- 1 1/2 lbs. chicken breasts, cooked and shredded – I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated!
- 25 ounces red enchilada sauce – I use the brand Siete. CLEANEST enchilada sauce you will ever find. There is absolutely no added crap in these.
- 16 oz. refried beans – I also use the brand Siete here. There are no hidden ingredients, just organic beans and organic spices.
- 3/4 cup white cheddar cheese, shredded
- 15 oz. can corn, drained
- 1/2 cup fiesta style cheese, shredded
- Salt & pepper to taste
How To Make It
- Cook the rice in a rice cooker or on the stove according to your package directions.
- Preheat oven to 350°F. Spray a 9×13 glass baking dish with nonstick spray.
- In a large bowl, combine the cooked rice, chicken, enchilada sauce, refried beans, corn, half the cheese, and salt & pepper to taste.
- Pour mixture into your casserole dish. Top with reserved cheese. Bake for 20-25 minutes and enjoy!
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat so well and honestly taste even better the next day.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Chicken & Rice Enchilada Casserole
This Chicken Enchilada Rice Casserole will be one of your favorite & easiest casseroles that you will ever make! You only need 7 simple, wholesome ingredients! It's macro friendly and each serving has 37 grams of protein! If you love enchiladas and don't have the time to make them and roll them all up this recipe is made for you!! If you love enchiladas like me, you will also love my Low Carb Classic Red Enchiladas.
Ingredients
Instructions
-
Cook the rice in a rice cooker or on the stove according to your package directions.
-
Preheat oven to 350°F. Spray a 9x13 glass baking dish with nonstick spray.
-
In a large bowl, combine the cooked rice, chicken, enchilada sauce, refried beans, corn, half the cheese, and salt & pepper to taste.
-
Pour mixture into your casserole dish. Top with reserved cheese. Bake for 20-25 minutes and enjoy!
Servings 8
- Amount Per Serving
- Calories 491kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 3.6g18%
- Cholesterol 85.4mg29%
- Sodium 702.8mg30%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 5.5g22%
- Sugars 8.6g
- Protein 36.9g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
