Baked Chicken Enchilada Rice Casserole With Black Beans and Corn

Why You’ll Love This Recipe

• True one-pan comfort food: Mix, bake, and serve straight from the casserole dish.
• Feeds a crowd easily: A hearty 9×13 that’s perfect for family dinners, potlucks, and meal trains.
• Big Tex-Mex flavor: Enchilada sauce, cumin, chili powder, beans, corn, and a thick cheese layer.
• Flexible and forgiving: Great for using leftover rice, rotisserie chicken, or whatever cheese you have.

Grocery List

• Produce: yellow onion, cilantro, jalapeños (fresh or pickled), optional limes, optional avocado
• Dairy: shredded Mexican-blend cheese (or cheddar/Monterey Jack), optional sour cream
• Pantry: cooked rice (or dry rice to cook), canned black beans, corn (frozen or canned), enchilada sauce, chicken broth, tomato paste, chili powder, ground cumin, kosher salt, garlic powder, black pepper
• Protein: cooked shredded chicken (rotisserie chicken is great)

Full Ingredients

Casserole Base

• Cooking spray or 1 tsp neutral oil (for greasing the dish)
• 3 cups cooked long-grain white rice (from 1 cup dry rice), warm or room temperature
• 3 cups cooked shredded chicken (about 1 1/2 lb; rotisserie chicken works well)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (frozen thawed, or canned drained)
• 1 cup diced yellow onion
• 2 cups enchilada sauce (mild or medium), for mixing
• 1/2 cup chicken broth
• 2 Tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Cheese Layer

• 3 cups shredded Mexican-blend cheese (about 12 oz), divided
• 1/2 cup enchilada sauce, for topping

Finish and Serve

• 1/2 cup sliced jalapeños (fresh or pickled), to taste
• 1/2 cup chopped fresh cilantro
• Optional for serving: sour cream, lime wedges, diced avocado, hot sauce

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Arrange a rack in the middle of the oven and preheat to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or 1 tsp neutral oil. This helps prevent sticking and makes cleanup easier.

Step 2: Build the casserole mixture

In a large mixing bowl, combine the following: 3 cups cooked rice, 3 cups shredded chicken, 1 (15 oz) can black beans (rinsed/drained), 1 cup corn, and 1 cup diced onion.

Add 2 cups enchilada sauce, 1/2 cup chicken broth, and 2 Tbsp tomato paste. Sprinkle in 2 tsp chili powder, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.

Step 3: Mix until saucy and evenly seasoned

Stir very well, scraping the bottom of the bowl, until the tomato paste is fully dissolved and everything looks evenly coated. The mixture should look saucy (not dry). If your rice is very dry or cold, let the mixture sit for 5 minutes so the rice can absorb some sauce and the casserole bakes up evenly.

Step 4: Add cheese and assemble

Stir 2 cups of the shredded cheese into the mixture (this makes the inside creamy and helps it hold together). Spread the mixture evenly in the prepared baking dish and press it into an even layer.

Step 5: Top with extra sauce and a thick cheese layer

Spoon 1/2 cup enchilada sauce over the top and gently spread it out. Sprinkle the remaining 1 cup shredded cheese evenly over the entire casserole so you get a thick, melty layer across the top.

Step 6: Bake until hot and bubbly

Bake uncovered at 375°F for 25 minutes, or until the casserole is bubbling around the edges and the center is hot. For the most appealing finish, switch the oven to broil and broil for 1–3 minutes to brown the cheese slightly. Stay close; cheese can go from golden to too dark quickly.

Step 7: Rest, garnish, and serve

Remove from the oven and let the casserole rest for 10 minutes. This helps it set so you can slice cleaner portions.

Finish with sliced jalapeños and chopped cilantro. Serve as-is or with sour cream, lime wedges, diced avocado, and hot sauce.

Pro Tips

• Use warm rice if you can: Warm (or room-temp) rice mixes more easily and bakes more evenly than ice-cold rice straight from the fridge.
• Control the heat level: Choose mild enchilada sauce for kid-friendly spice, and add pickled jalapeños (milder) or fresh jalapeños (brighter heat) to taste.
• Prevent a dry casserole: If your chicken is very lean or your rice is extra absorbent, add an additional 1/4 cup broth before baking.
• Shred your own cheese when possible: Pre-shredded cheese works, but freshly shredded melts smoother and gives you a thicker, silkier top layer.
• Broil at the end for restaurant-style finish: That quick 1–3 minute broil adds beautiful golden spots and deeper flavor.

Variations

• Green enchilada version: Swap in 2 1/2 cups green enchilada sauce and use Monterey Jack cheese; finish with extra cilantro and a squeeze of lime.
• Beef or turkey: Replace chicken with 1 1/2 lb cooked ground beef or ground turkey (drained). Keep the rest the same.
• Veggie-friendly: Replace chicken with 2 cups sautéed bell peppers and zucchini plus an extra 1 (15 oz) can of beans (pinto or black).

Storage & Make-Ahead

Refrigerate: Cool completely, then cover tightly and refrigerate for up to 4 days. Reheat portions in the microwave (covered) until hot, or rewarm the whole dish at 350°F for 20–25 minutes.

Freeze: Wrap tightly (a layer of plastic wrap plus foil) and freeze for up to 2 months. Thaw in the refrigerator for 24 hours, then bake at 350°F for 25–35 minutes until hot throughout.

Make-ahead: Assemble the casserole (through Step 5), cover, and refrigerate up to 24 hours. Bake at 375°F for 30–40 minutes (it takes a bit longer from cold), then broil 1–3 minutes if desired.

Nutrition (per serving)

Approximate, based on 10 servings: Calories: 430; Protein: 29 g; Carbohydrates: 38 g; Fat: 18 g; Fiber: 6 g; Sodium: 820 mg. (Values vary by enchilada sauce, cheese, and chicken used.)