Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole is a hearty, cheesy, one-pan dish that transforms all the bold, comforting flavors of chicken enchiladas into an easy, baked casserole. With shredded chicken, enchilada sauce, rice, and melty cheese, this is a weeknight winner that’s quick to throw together and always satisfying.

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavor of enchiladas without the need to roll tortillas. Everything gets mixed together in one dish, baked until bubbly, and topped with gooey cheese. It’s perfect for feeding a crowd, reheats like a dream, and always hits the spot when I’m craving something warm and cheesy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken

• Cooked white or brown rice

• Red enchilada sauce

• Black beans, drained and rinsed

• Corn (frozen or canned)

• Diced green chiles

• Shredded Mexican blend or cheddar cheese

• Cumin

• Garlic powder

• Salt and pepper

• Optional toppings: sour cream, chopped cilantro, sliced green onions, diced avocado

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, I mix together the shredded chicken, cooked rice, enchilada sauce, black beans, corn, green chiles, and spices until well combined.

3. I stir in half of the shredded cheese.

4. I spread the mixture evenly into the prepared baking dish.

5. I top with the remaining cheese and cover with foil.

6. I bake for 20 minutes covered, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.

7. I let it cool for 5 minutes before serving with my favorite toppings.

Servings and timing

This recipe makes about 6 servings. It takes 10 minutes to prep and 30 minutes to bake, so I can have dinner ready in around 40 minutes.

Variations

I sometimes swap the chicken for ground beef or turkey. For a spicier version, I add jalapeños or use hot enchilada sauce. I’ve also mixed in cooked bell peppers or sautéed onions for extra veggies. When I want a creamier base, I stir in a few spoonfuls of sour cream or cream cheese before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 350°F (175°C) until heated through. It also freezes well—I portion it out, freeze, and thaw before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken for convenience. It’s perfect for this casserole.

Can I make this ahead of time?

Definitely. I assemble everything, cover it, and refrigerate for up to 24 hours before baking.

What kind of rice works best?

I use cooked white rice, but brown rice or even cauliflower rice (for a lower-carb version) work great too.

Can I use green enchilada sauce?

Yes, green enchilada sauce gives it a tangier flavor. It’s a delicious variation.

Is this casserole spicy?

It depends on the enchilada sauce. I use mild for less heat or medium/hot for a spicier kick.

Conclusion

Chicken enchilada rice casserole is one of my go-to comfort meals. It’s easy, customizable, and packed with flavor. Whether I’m feeding the family or meal-prepping for the week, this dish always delivers cheesy, saucy satisfaction with minimal effort.

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