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! 


  • 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


  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*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 66mg 22%
Sodium 254mg 11%
Potassium 353mg 10%
Total Carbohydrates 59g 20%
Dietary Fiber 4g 16%
Protein 26g 52%
Vitamin A 10.2%
Vitamin C 2.8%
Calcium 31.1%
Iron 12.3%
* 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.

Did you make this recipe?

Share it on Instagram with the hashtag #kirbiecravings!