Baked Mexican Chicken and Rice Casserole with Black Beans
A hearty one-dish meal combining seasoned shredded chicken, rice, black beans, and corn in a creamy enchilada sauce base topped with melted cheddar cheese. This comforting casserole brings together classic Mexican flavors in an easy weeknight dinner that feeds a crowd. The Greek yogurt adds protein and creaminess while fire-roasted tomatoes provide smoky depth. Perfect for busy families or meal prep, this satisfying dish requires minimal prep and delivers maximum flavor with ingredients you likely have on hand.
Ingredients
- 2 cups rice, cooked
- 2 cups chicken, cooked and shredded
- 1 cup red enchilada sauce
- 14 ½ ounces fire-roasted tomatoes, drained
- 14 ½ ounces whole kernel corn, drained
- 14 ½ ounces black beans, drained and rinsed
- 4 ounces diced green chiles, drained
- ¼ cup white onion, minced
- 2 tablespoon taco seasoning
- 1 cup plain Greek yogurt
- 2 cups cheddar cheese, shredded and divided
Instructions
- 1
Preheat oven to 350°F and coat large casserole dish with cooking spray
- 2
Combine rice, chicken, enchilada sauce, tomatoes, corn, beans, green chiles, onion, taco seasoning, yogurt and 1 cup cheese in large mixing bowl
- 3
Transfer mixture to prepared casserole dish and top with remaining cheese
- 4
Cover tightly with aluminum foil and bake for 20 minutes
- 5
Remove foil and continue cooking for 10-15 minutes until cheese is melted and bubbly and casserole reaches 145°F
- 6
Rest for 10 minutes before serving and garnish as desired
Tips
Use rotisserie chicken for quick prep or cook chicken breasts in slow cooker with taco seasoning for extra flavor
Let casserole rest the full 10 minutes to prevent it from falling apart when serving
Drain canned ingredients thoroughly to prevent watery casserole
Good to Know
Refrigerate covered up to 3 days. Reheat portions in microwave or covered in 350°F oven.
Assemble up to 1 day ahead and refrigerate covered. Add 10 minutes to baking time if cooking from cold.
Garnish with cilantro, avocado, sour cream, or hot sauce. Serve with tortilla chips or cornbread.
Common Mistakes
Don't skip draining canned vegetables to avoid watery casserole
Don't skip resting time or casserole will be too hot and fall apart when served
Substitutions
FAQ
Can I freeze this casserole?
Yes, assemble without baking and freeze up to 3 months. Thaw overnight then bake as directed, adding 15-20 extra minutes.
What if I don't have cooked rice?
Cook 3/4 cup dry rice in 1.5 cups broth for extra flavor. Let cool before mixing into casserole.
Can I make this spicier?
Add diced jalapeños, use hot enchilada sauce, or include cayenne in the taco seasoning mix.