This Easy Chicken Enchilada Casserole is the perfect family dinner when you are looking for a no-fuss meal that packs all of your favorite Mexican flavors!
My Easy Chicken Enchilada Casserole has been a huge hit with my family this week. We put our house for sale and have spent more time cleaning than worrying about preparing meals, so I loved how simple this is to whip together, and they loved how it tastes! Plus, it reheats extremely well, so it is perfect for leftovers too!
My biggest shortcut lately has been using rotisserie chicken, and I used it again for this recipe. You can certainly use any chicken you want, whether that is cooking up some fresh chicken, or using leftovers already in your fridge, however, rotisserie chicken really helps cuts down the effort required to make this casserole.
Whenever I make casseroles, I want them to be easy. I think that is the whole purpose of a casserole, it is an easy meal in one dish. This chicken enchilada casserole incorporates easy to use ingredients like canned black beans, corn, and green chilies to ensure prep is effortless.
This recipe fits perfectly in a 9×13″ lasagna pan. Every kitchen should have one of these, if you don’t you can order one off of Amazon for cheap.
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Easy Chicken Enchilada Casserole
- 2 cups shredded chicken breasts (cooked)
- 2 cups Mexican cheese blend
- 2 cups white rice
- 30 oz enchilada sauce
- 4.5 oz can green chilies
- 15 oz can corn (drained)
- 15 oz can black beans (drained)
- Cilantro as garnish
- Preheat oven to 350 degrees.
- Cook rice according to package instructions.
- Combine rice with chicken, enchilada sauce, green chilies, corn, and black beans.
- Spread evenly in a 9×13″ baking pan and top with cheese.
- Bake in a 350-degree oven for 30 minutes, or until cheese is melted and beginning to brown.
- Remove from oven and let cool slightly, sprinkle with cilantro and serve.
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