Creating the Chicken Enchilada Rice Casserole is straightforward if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking.
2. Cook the Rice: If not already cooked, prepare your rice as per package instructions. Set aside.
3. Sauté the Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until softened (about 3-5 minutes).
4. Combine the Ingredients: In a large bowl, mix together the cooked rice, shredded chicken, black beans, corn, half of the enchilada sauce, and seasonings (ground cumin, chili powder, salt, pepper). Stir until evenly combined.
5. Layer the Casserole: In a large baking dish, spread half of the rice and chicken mixture. Then, drizzle half of the remaining enchilada sauce on top. Sprinkle half of each cheese on top.
6. Repeat the Layers: Add the remaining rice and chicken mixture, and drizzle with the rest of the enchilada sauce. Finish with the remaining cheese on top.
7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
8. Cool: Remove the casserole from the oven and allow it to cool for about 10 minutes. This will make serving easier.
9. Garnish: If desired, sprinkle fresh cilantro on top for added flavor and a pop of color before serving.

By following these simple steps, you’ll create a Chicken Enchilada Rice Casserole that’s not just delicious but also rewarding to prepare!