Chicken Enchilada Rice Bake
A cheesy, family-friendly chicken and rice bake with red enchilada sauce, black beans, corn, and cheddar. It comes together quickly for a practical weeknight dinner.
- casserole
- cheesy
- chicken
- enchilada
- family-friendly
- meat
- rice bake
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
Shredded cheddar cheese · 2 Cup
Kroger® Medium Cheddar Shredded Cheese
100%
Details
Canned mild red enchilada sauce · 19 Ounce
Old El Paso™ Mild Red Enchilada Sauce
Sale
100%
Details
Black beans, rinsed and drained · 1 Can
Bush's Black Beans 15 oz
Sale
100%
Details
Plain ready-to-serve cooked long grain white rice · 3 Cup
Ben's Original Ready Rice Original Long Grain White Rice, Easy Dinner Side, 8.8 oz Pouch
68%
Details
Frozen corn kernels · 1 Cup
Smart Way™ Whole Kernel Corn
53%
Details
Boneless skinless chicken breasts, cut into 3/4-inch pieces · 1.5 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
33%
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Low-sodium chicken broth · 0.5 Cup
Swanson 33% Less Sodium Chicken Broth
Sale
13%
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Chili powder · 1 Teaspoon
Simple Truth Organic® Chili Powder
4%
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Garlic powder · 1 Teaspoon
McCormick Garlic Powder
3%
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Olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
Sale
2%
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Kosher salt · 0.5 Teaspoon
David's Kosher Salt
1%
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Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- boneless skinless chicken breasts-1 1/2 lb
- plain ready-to-serve cooked long grain white rice-3 cups
- canned mild red enchilada sauce-19 oz
- shredded cheddar cheese-2 cups
- canned black beans-1 can
- frozen corn kernels-1 cup
- low-sodium chicken broth-1/2 cup
- olive oil-1 tablespoon
- chili powder-1 teaspoon
- garlic powder-1 teaspoon
- kosher salt-1/2 teaspoon
Preheat the oven to 400°F and oil a deep 9-by-13-inch casserole dish with at least 4-quart capacity. Use the listed already-cooked rice. Rinse and drain the beans; cut chicken into 3/4-inch pieces, then wash hands and clean the board and knife.
Wash hands, cutting board, and knife thoroughly after handling raw chicken.
Keep the knife blade angled away from fingers while cutting the chicken.
Stir the cooked rice, enchilada sauce, broth, beans, corn, chili powder, garlic powder and salt together in the dish until evenly coated.
Fold in the chicken and half the cheddar, reserving the rest for topping. Spread evenly with room below the rim for bubbling. Keep the spoon and raw mixture away from ready-to-eat food and clean serving surfaces.
Because raw chicken is mixed into the casserole, avoid letting the spoon or mixture touch ready-to-eat foods or clean serving surfaces.
Cover tightly with foil and bake for 30–35 minutes. The center and chicken will be checked after the uncovered bake; bubbling edges alone do not establish doneness. Use oven mitts to handle the dish.
Use oven mitts when placing the covered casserole dish in the hot oven.
Add the reserved cheddar and bake uncovered for 10–15 minutes more, until the center and several of the largest chicken pieces reach 165°F. Open foil away from your face. Check with an instant-read thermometer and continue baking as needed, loosely covering if the cheese browns too quickly.
Open the foil away from your face to avoid steam burns.
Check the chicken with an instant-read thermometer before serving; it must reach 165°F.
Rest for 5 minutes, then serve warm.
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