Name: Cheesy Enchilada Rice Bake with Rotisserie Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked rice ((white, brown, or your favorite variety)); 1 rotisserie chicken (shredded (remove skin and bones)); 1 can black beans (drained and rinsed); 1 can corn (drained); 1 cup salsa ((choose your preferred level of spiciness)); 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; salt and pepper (to taste); 1/4 cup chopped fresh cilantro ((optional)); 1/2 cup sliced green onions ((optional))

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If you’re craving a comforting, cheesy, and satisfying meal that comes together with minimal effort, this Cheesy Enchilada Rice Bake with Rotisserie Chicken is exactly what you need. Packed with shredded rotisserie chicken, black beans, corn, and a blend of flavorful spices, this casserole is a one-dish wonder that will quickly become a staple in your dinner rotation. It combines the ease of using cooked rice and a store-bought rotisserie chicken with the bold flavors of enchilada spices and melty cheese, making a dish that’s perfect for weeknights or meal prep. Whether you’re feeding a family or looking for a crowd-pleaser, this recipe delivers on taste and convenience.

Reasons to Love Cheesy Enchilada Rice Bake with Rotisserie Chicken

Quick and easy: Using pre-cooked rice and rotisserie chicken keeps prep time low without sacrificing flavor.
Hearty and filling: The combination of rice, chicken, black beans, and corn makes for a balanced and satisfying meal.
Cheesy goodness: A blend of cheddar and Monterey Jack cheese melts on top, creating a gooey, irresistible layer.
Versatile: This bake can be customized with your favorite veggies, spices, or toppings like fresh cilantro and green onions.
Kid-friendly: Mild spices and familiar ingredients make it a hit with the whole family.
Great for leftovers: Reheat portions easily for a quick lunch or dinner throughout the week.

Ingredient Checklist

2 cups cooked rice (white, brown, or your favorite variety)
1 rotisserie chicken, shredded (remove skin and bones)
1 can black beans, drained and rinsed
1 can corn, drained
1 cup salsa (choose your preferred level of spiciness)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup chopped fresh cilantro (optional)
1/2 cup sliced green onions (optional)

Must-Have Equipment

Baking dish: A 9×13-inch casserole dish works perfectly for this recipe.
Mixing bowl: To combine all the ingredients before baking.
Measuring cups and spoons: For accurate spice and ingredient measurements.
Cheese grater: If shredding your own cheese for that fresh, melty texture.
Aluminum foil: Optional, to cover the casserole while baking if needed.
Oven mitts: Safety first when handling hot bakeware.

Directions: Cheesy Enchilada Rice Bake with Rotisserie Chicken

Step 1: Preheat your oven

Set your oven to 375°F (190°C) to ensure it’s ready when your casserole mixture is prepared.

Step 2: Prepare the shredded chicken

Remove the skin and bones from your rotisserie chicken, then shred the meat into bite-sized pieces. This is the protein-packed base of your enchilada rice bake.

Step 3: Mix the ingredients

In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well to evenly distribute all the spices and flavors.

Step 4: Add the cheese

Fold in one cup of the shredded cheddar cheese and the Monterey Jack cheese into the mixture. Save the remaining cheddar cheese for topping the bake.

Step 5: Transfer to the baking dish

Pour the mixture into your greased 9×13-inch baking dish, spreading it out evenly.

Step 6: Top with cheese

Sprinkle the reserved cheddar cheese evenly over the top of the casserole for a golden, melty crust.

Step 7: Bake

Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbly and slightly browned.

Step 8: Garnish and serve

Remove the bake from the oven and let it cool for a few minutes before garnishing with chopped fresh cilantro and sliced green onions if desired. Serve warm and enjoy!

Dietary Customizations

Make it spicier: Add diced jalapeños or a dash of cayenne pepper for extra heat.
Vegetarian version: Skip the chicken and add extra beans or sautéed vegetables like bell peppers and zucchini.
Lower carb option: Substitute the rice with cauliflower rice for a lighter meal.
Dairy-free alternative: Use dairy-free cheese and omit the Monterey Jack if unavailable.
Extra veggie boost: Stir in chopped spinach or kale for added nutrition.

What Could Go Wrong

Rice texture issues: Using freshly cooked rice that’s still hot or very moist can make the bake soggy. Use rice that has cooled and dried slightly for best results.
Too dry or too wet: If your salsa is watery, drain a bit before mixing. If the mixture seems dry, add a splash of chicken broth or more salsa before baking.
Uneven cooking: Spread the mixture evenly in the baking dish to ensure every bite is cooked through and cheesy on top.
Cheese not melting well: Shredding your own cheese instead of pre-shredded can improve meltability because pre-shredded cheese often contains anti-caking agents.

Store, Freeze & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm in the oven at 350°F (175°C) until heated through and bubbly.

This Cheesy Enchilada Rice Bake with Rotisserie Chicken also freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as usual.

Your Questions, Answered

Can I use brown rice instead of white rice?

Absolutely! Brown rice works perfectly in this recipe. Just make sure it’s fully cooked and cooled before mixing it with the other ingredients.

Can I substitute shredded chicken with ground beef or turkey?

Yes, ground beef or turkey can be used instead of shredded chicken. Cook and season the meat beforehand, then mix into the casserole for a delicious twist.

What type of salsa is best for this bake?

A medium-spiced salsa works well to balance flavor and heat, but feel free to use mild or hot salsa depending on your preference. Chunky or smooth salsa both work, just adjust liquid as needed.

How can I make this bake more kid-friendly?

Reduce or omit the chili powder and use a mild salsa to keep the flavors approachable for kids. You can also add more cheese on top for extra gooeyness.

Healthy-ish Favorites

Smoky Paprika Chicken Rice One Pot – A flavorful, easy one-pot meal with smoky spices and tender chicken.
Baked Ranch Chicken Cheddar Potato Casserole – Comfort food at its finest with ranch-seasoned chicken and cheesy potatoes.

That’s a Wrap

This Cheesy Enchilada Rice Bake with Rotisserie Chicken is a wonderful way to bring bold Mexican-inspired flavors into your kitchen without spending hours cooking. The best part? It’s incredibly flexible and forgiving, allowing you to tweak spices, veggies, and cheeses to suit your tastes and what you have on hand. Plus, it’s a fantastic way to use up leftover chicken and rice while creating a dish that feels special and satisfying. Whether served for a family dinner or prepared ahead for busy nights, this bake is sure to become a favorite in your recipe collection. So grab your ingredients, preheat your oven, and get ready to indulge in cheesy, hearty goodness!

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