Chicken and Rice Enchilada Casserole

Chicken and Rice Enchilada Casserole


This is the best chicken enchilada casserole you will ever eat! Throw everything into your casserole dish raw and in just 60 minutes you’ll have a healthy chicken casserole ready to eat. (Courtesy of FitFoodie)


  • 1.5 cups long-grain white rice (don’t substitute another rice due to cooking times)
  • 1 medium yellow pepper, diced
  • 1 medium green pepper, diced
  • 1 cup red onion, finely diced
  • 1 lb. boneless, skinless chicken breast, cut into 1 ” pieces
  • 1 4.5-oz can green chiles
  • 1 15-oz can black beans, drained
  • 3 cups enchilada sauce
  • 1 cup chicken broth
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup Mexican shredded cheddar cheese

Optional Toppings:

  • fresh cilantro
  • a squeeze of lime
  • Greek yogurt/sour cream


  1. Preheat oven to 375ºF and spray a 9 x 13 casserole dish with cooking spray (be generous!).
  2.  Sprinkle the chopped veggies into the casserole dish.
  3. Prep chicken breast by cutting it into 1-inch chunks and place on top of vegetables.