Enchilada Rice Casserole

photo of a spoonful of Enchilada Rice Casserole
I made this easy enchilada rice casserole for dinner tonight. And it was delicious.
close-up photo of Enchilada Rice Casserole
The rice comes out so robust and flavorful. I made a big batch so we’d have some leftovers, but I nearly devoured the whole thing by myself.
photo of Enchilada Rice Casserole in a baking dish
The rice is flavored with enchilada sauce and mixed with other common enchilada toppings like black beans, tomatoes, and shredded chicken. It’s then topped with cheese and baked for a few minutes to let the cheese bubbles.
photo of spoon with melted cheese
Have I mentioned how much I love photographing melted cheese?

close-up photo of a spoonful of Enchilada Rice Casserole

Enchilada Rice Casserole

Course: Main Course
Cuisine: American
Servings: 6

The rice comes out so robust and flavorful. It's loaded with rice, black beans, chicken and cheese and is so delicious! 

Ingredients:

  • cups dry long grain rice I used basmati
  • cup shredded cooked chicken breast
  • 1 can black beans drained and rinsed thoroughly
  • cans red enchilada sauce I used Old El Paso
  • 1 large tomato chopped into small cubes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp finely chopped parsley or cilantro optional

Directions:

  1. Cook rice according to instructions. While rice is cooking, coat chicken in 1/2 can of enchilada sauce, set aside. Add rest of enchilada sauces (1 1/2 cans) into pot of cooked rice and stir until mixed. Add in tomato, black beans, and chicken with enchilada sauce and mix.
  2. Preheat oven to 375°F. Scoop rice mixture into a a large casserole dish. Mix cheeses together and then spread on top of rice, evenly across surface. Bake for about 15 minutes until cheese is bubbly. Sprinkle with parsley/cilantro before serving.

Nutrition Facts
Enchilada Rice Casserole
Amount Per Serving (0.17 of recipe)
Calories 515 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 66mg22%
Sodium 254mg11%
Potassium 353mg10%
Carbohydrates 59g20%
Fiber 4g17%
Protein 26g52%
Vitamin A 510IU10%
Vitamin C 2.3mg3%
Calcium 311mg31%
Iron 2.2mg12%
Net Carbs 55g110%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

13 comments on “Enchilada Rice Casserole”

  1. This sounds yummy! Any reason for using basmati rice? I’m not really keen on basmati so I would likely use long grain rice.

  2. This looks so wonderful. It doesn’t look too difficult either.

  3. Looks great – one question, though. I use a different brand of enchilada sauce that comes in 2 sizes. How big are your cans?

  4. Why is it so hard for some bloggers to credit recipes where credit is due, it’s so obvious you were copying jocooks a couple months after she posted, really? Are some bloggers that vein?

    • I take issue with your comment. If you follow my blog, you’ll see I always give credit where credit is due. If i use another blogger’s recipe, I will link to it and won’t even have the recipe on my site. And if I make changes to a recipe, then I will credit that it’s been adapted from them and link to them. What makes it so obvious that this is the same as jo cooks? I looked up Jo Cooks recipe. It looks great, but it doesn’t look the same as mine. This is a recipe for enchilada rice–there’s only so many ways you can make enchilada rice….we might have similar ingredients, as in any enchilada rice recipe, but that doesn’t mean this is the same recipe. I used basamati rice because i was recently sent some, you can see it also featured in another post and then this was leftover. I was also on an enchilada kick having made enchilada chicken grilled cheese and a few other enchilada recipes. I also made quite a few rice casserole recipes around this time. So no, it wasn’t her recipe. Her recipe is quite nice but I came up with this on my own. Not to mention, we don’t have all the same ingredient. Hers is corn and refried beans. Mine is black beans & tomatoes. We also use different quantity of ingredients. This is like you going to every chocolate chip recipe posted and accusing them of all copying someone.

  5. Horrible. No flavor. I had to doctor it up with taco seasoning, chili, salt and pepper jack cheese to make it edible.

    • I am so, so sorry. i thought i was on another recipe. i have not tried this one!!! i couldn’t figure out a way to change my comment or rating..

  6. 5 stars
    This was so yummy!  My picky teenager went back for seconds!  I didn’t have a tomatoe, so I drained a 10oz can of mild rotel and used that in its place. It gave it just a little kick. Thank you for the recipe. It was awesome!

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