Sometimes I just need to eat a full plate of Mexican food. This chicken enchilada casserole definitely satisfies that need! Full of tender chicken, Mexican style rice, beans, olives, green onions, cilantro, and of course cheese, how can you go wrong?!
Ever get the urge to just put your face into a huge plate of Mexican food and devour all of it? The rice, the beans, the enchiladas, OH MY!
This casserole is exactly that. All of our favorite Mexican flavors combined into one casserole that you are more than welcome to face plant in. It’s ok. Trust me. I may have done it myself.
To start we need to have some shredded chicken. I typically will buy the whole chickens and boil them in water until the meat is just falling off of the bones.
So, shredded chicken. Taco seasoning. Water. Let that cook for a little bit. Just enough so that the chicken soaks up some yummy flavor.
While the chicken is slowly heating in a pan. Make some Mexican style rice. That’s right. We’re just going to go for it with this meal. All out. Even the rice.
Check out the recipe I have for you already here for the rice. Trust me. You will love it. I got the recipe from my Mexican Gramma. So y’all know it’s good!
While that cooks chop up some green onion and cilantro. Prepare the olives and beans. By prepare I mean, open the can. We use black beans here because well, they’re delicious. Not a fan? We can still be friends. Maybe substitute some pinto beans instead.
Once the rice is cooked, I just toss everything into the casserole dish and stir it up!
Pour on a little green chile enchilada sauce. As you can see here I just eyeball it, but I did measure it out once, so I’ve included that in the recipe below for you 🙂
Put some foil on, bake it. Uncover it and sprinkle with some cheese. You could use any cheese, I went with a cheddar-jack mix. Then bake again uncovered, so the cheese can get all ooey gooey. Because there is nothing better than ooey gooey cheese.
Serve this up with some fresh cut tomatoes, avocado, and sour cream. It will blow your mind. Trust.
Side Note: I made this the other night with some steak meat instead of the chicken. BOMB.