Chicken Enchilada Rice Casserole is a hearty and flavorful dish that brings together tender chicken, fluffy rice, and a zesty enchilada sauce all baked into one tasty casserole. With melted cheese on top and a hint of spices, this meal is both comforting and satisfying, perfect for a busy weeknight when you want something delicious without a lot of fuss.
I love this recipe because it’s super easy to put together and cooks in just 35 minutes, which means you spend less time in the kitchen and more time enjoying your meal. The combination of chicken and rice soaked in that tangy enchilada sauce always gets everyone asking for seconds. I usually use leftover chicken or rotisserie to make it even quicker, and it still tastes amazing every time.
One of my favorite ways to serve this casserole is with a dollop of sour cream and some fresh cilantro sprinkled on top. It adds a nice cool contrast to the warm, cheesy goodness, and makes the dish feel a bit special. This recipe has become a go-to in my house because it’s simple, filling, and always gets smiles around the dinner table.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is the star here. I like using rotisserie chicken for saving time, but leftover chicken or even cooked turkey works well too.
Rice: White rice is perfect because it soaks up the enchilada sauce nicely. If you prefer, you can swap with brown rice, but it might need a bit more cooking time or moisture.
Enchilada Sauce: This adds great flavor and moisture. Use store-bought red or green sauce, or homemade if you have it. If you want to make it milder, go easy on the amount or pick a mild sauce.
Beans & Corn: Black beans and corn add texture and color. You could swap black beans with pinto or kidney beans depending on what you have.
Cheese: A Mexican cheese blend is ideal, mixing cheddar and Monterey Jack provides gooey, melty cheese. You can use just cheddar or even mozzarella for a milder taste.
How Do I Make Sure the Casserole Is Moist and Not Dry?
Keeping the casserole moist is key to enjoy every bite. Here’s how I do it:
- Use enough enchilada sauce to coat all the ingredients well before baking. This acts as a flavorful liquid to keep rice and chicken moist.
- Make sure your rice is cooked but not overcooked or mushy before mixing it in; it should have some firmness to hold texture after baking.
- Cover the dish with foil during the first part of baking if you worry about it drying out, then uncover near the end to let cheese brown.
- After baking, let the casserole rest for 5 minutes so the juices settle and it’s easier to serve without falling apart.
Equipment You’ll Need
- 9-inch baking dish – perfect size to hold all the ingredients and bake evenly.
- Large mixing bowl – makes it easy to combine chicken, rice, and sauce without spills.
- Measuring cups and spoons – for quick and accurate measuring of sauce, spices, and cheese.
- Wooden spoon or spatula – great for stirring the ingredients together smoothly.
- Oven mitts – you’ll need these to handle the hot baking dish safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist that’s still rich and filling.
- Mix in diced bell peppers or zucchini for extra veggies and added crunch.
- Use pepper jack cheese instead of a Mexican blend for a little spicy kick you might enjoy.
- Stir in chopped green chiles or a bit of chipotle powder if you want more heat and smoky flavor.
How to Make Chicken Enchilada Rice Casserole (35 minutes)
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded
- 1 ½ cups cooked white rice
- 1 cup enchilada sauce (red or green, your choice)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1 ½ cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- ½ cup diced green onions
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Sour cream or sliced jalapeños for serving
Time Needed:
This recipe takes about 10 minutes to prepare and 20–25 minutes to bake. Overall, you’ll be ready to enjoy your cheesy, tasty casserole in around 35 minutes.
Step-by-Step Instructions:
1. Preheat and Mix:
Start by preheating your oven to 375°F (190°C). In a big bowl, mix together the shredded chicken, cooked rice, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, and half of your shredded cheese. Stir everything well until it’s evenly combined. Add salt and pepper to suit your taste.
2. Prepare the Casserole Dish:
Lightly grease a 9-inch round or square baking dish with a bit of oil or cooking spray. Spread the chicken and rice mix evenly in the dish. Then sprinkle the remaining cheese over the top.
3. Bake and Garnish:
Bake the casserole uncovered for 20 to 25 minutes, until the cheese melts and bubbles. When it’s done, take it out and sprinkle diced green onions and fresh cilantro for a fresh pop of flavor.
4. Serve and Enjoy:
Let the casserole cool for a few minutes so it sets a bit. Then serve it with optional sides like sour cream or sliced jalapeños if you like a little extra creaminess or heat. Enjoy your comforting and quick chicken enchilada rice casserole!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw the chicken completely before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the casserole mixture and assemble it in the baking dish, then cover and refrigerate for up to 24 hours. Bake it fresh when you’re ready—just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.
Can I Use Brown Rice Instead of White Rice?
Yes, you can substitute brown rice, but keep in mind it has a firmer texture and may require pre-cooking slightly longer. Make sure it’s fully cooked and tender before mixing it into the casserole.
