Set your oven to 375°F (190°C) to ensure it’s ready when your casserole mixture is prepared.
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.
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.
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.
Pour the mixture into your greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the reserved cheddar cheese evenly over the top of the casserole for a golden, melty crust.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbly and slightly browned.
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!
