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Cheesy Chicken Enchilada Rice Casserole is the perfect comfort food that brings warmth and satisfaction to any family meal. This hearty dish combines the rich flavors of enchiladas with the comforting texture of a rice casserole, resulting in a deliciously cheesy and flavorful experience. The versatility of this recipe allows for customization based on personal preferences, making it an ideal choice for busy weeknights or casual gatherings. With its straightforward preparation, you can easily whip up this delightful casserole that everyone will love.

Savory Chicken Enchilada Rice Casserole

Discover the ultimate comfort food with this Cheesy Chicken Enchilada Rice Casserole! This hearty dish combines the delicious flavors of enchiladas with the comforting texture of rice, making it perfect for busy weeknights or family gatherings. Easy to prepare and customizable with your favorite ingredients, this casserole features layers of shredded chicken, black beans, corn, and plenty of cheese, all baked to gooey perfection. Enjoy a warm meal that brings everyone together at the table!
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Ingredients
  

2 cups cooked white or brown rice (brown rice offers a healthier option)

2 cups shredded cooked chicken (using rotisserie chicken is a convenient choice)

1 can (15 oz) black beans, drained and rinsed thoroughly

1 can (10 oz) red enchilada sauce

1 cup corn (choose from fresh, frozen, or canned, based on availability)

1 cup diced bell peppers (any color to add vibrancy)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika for a depth of flavor

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper to taste

Fresh cilantro for garnish (optional, for a fresh touch)

1 tablespoon olive oil for sautéing

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it's ready for baking.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion, diced bell peppers, and minced garlic. Sauté for approximately 5-7 minutes, or until the onion becomes translucent and the peppers are tender.

      Combine Ingredients: In a sizable mixing bowl, combine the cooked rice, shredded chicken, rinsed black beans, corn, the sautéed vegetable mixture, red enchilada sauce, ground cumin, chili powder, smoked paprika, and season with salt and pepper. Stir until all ingredients are thoroughly mixed and evenly distributed.

        Layer the Casserole: Grease a 9x13 inch baking dish. Begin by spreading half of the rice mixture evenly across the bottom of the dish. Sprinkle half of both the cheddar and Monterey Jack cheese on top of this layer. Next, add the remaining rice mixture, followed by the rest of the shredded cheese on top.

          Bake: Cover the baking dish with aluminum foil to prevent the cheese from burning. Place it in the preheated oven and bake for about 25 minutes. After this, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and has turned a lovely golden color.

            Serve: Once baked, let the casserole cool for about 5 minutes before cutting into portions. Garnish with fresh cilantro, if desired, and serve warm. Enjoy the rich, savory flavors of your creation!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                - Presentation Tips: For an inviting display, serve slices of the casserole on colorful plates with a small side of avocado or a fresh garden salad to complement the dish's rich flavors.