Chicken Enchilada Rice Casserole is the ultimate comfort food that brings bold Mexican-inspired flavors together in one easy, satisfying dish. Tender chicken, fluffy rice, rich enchilada sauce, and plenty of melted cheese bake together into a hearty casserole that’s perfect for busy weeknights, family dinners, or meal prep.
This casserole has everything you love about chicken enchiladas—savory sauce, warm spices, and gooey cheese—without the extra steps of rolling tortillas. Everything is layered and baked in one dish, making it simple, filling, and incredibly flavorful. If you’re looking for a dependable recipe that feeds a crowd and delivers big comfort, this one deserves a spot in your rotation.
Why You’ll Love This Chicken Enchilada Rice Casserole
- One-dish meal with minimal cleanup
- Loaded with cheesy, savory flavor
- Uses simple, pantry-friendly ingredients
- Great for leftovers and meal prep
- Family-friendly and customizable
- Perfect balance of protein, carbs, and comfort
Why You Should Try This Recipe
If you love enchiladas but want an easier, less time-consuming option, this casserole is the answer. It delivers the same bold flavors with far less effort. The rice absorbs the enchilada sauce as it bakes, creating a rich, satisfying texture in every bite.
This recipe is also incredibly flexible. You can use rotisserie chicken, leftover chicken, or even shredded turkey. Adjust the spice level, add vegetables, or switch up the cheese to suit your taste. It’s the kind of recipe that works for real life—simple, filling, and always a hit.
Ingredients You’ll Need
- Cooked chicken, shredded or diced
- Cooked rice (white or brown)
- Enchilada sauce (red or green)
- Shredded cheddar or Mexican-blend cheese
- Black beans, drained and rinsed
- Corn kernels
- Onion, diced
- Garlic, minced
- Olive oil or butter
- Salt
- Black pepper
- Cumin
- Chili powder
- Fresh cilantro (optional, for garnish)
How to Make Chicken Enchilada Rice Casserole (Step by Step)
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: Sauté aromatics
In a skillet over medium heat, warm the oil or butter. Add the diced onion and cook until soft, then stir in the garlic and cook briefly until fragrant.
Step 3: Combine the filling
In a large bowl, mix the cooked chicken, cooked rice, enchilada sauce, sautéed onion and garlic, black beans, corn, cumin, chili powder, salt, and pepper.
Step 4: Assemble the casserole
Spread the mixture evenly into the prepared baking dish.
Step 5: Add cheese
Sprinkle shredded cheese generously over the top.
Step 6: Bake
Cover with foil and bake for 20 minutes, then uncover and bake another 10–15 minutes until the cheese is melted and bubbly.
Step 7: Rest and serve
Let the casserole rest for 5 minutes, garnish with cilantro if desired, and serve warm.
Nutritional Information (Approximate per Serving)
- Calories: 420–520
- Protein: 25–30g
- Carbohydrates: 40–45g
- Fat: 18–24g
- Fiber: 5–7g
- Sodium: Moderate
Tips for the Best Chicken Enchilada Rice Casserole
- Use freshly cooked rice for best texture
- Don’t over-sauce—the rice should absorb, not swim
- Shred chicken finely for even distribution
- Use freshly shredded cheese for smoother melting
- Let rest before serving to set layers
- Taste and adjust seasoning before baking
Variations & Substitutions
- Use green enchilada sauce for a tangy twist
- Swap chicken for ground beef or turkey
- Add bell peppers or zucchini
- Make it spicy with jalapeños
- Use cauliflower rice for a lower-carb version
- Add a layer of tortillas for extra heartiness
What to Serve with Chicken Enchilada Rice Casserole
- Simple green salad
- Guacamole or avocado slices
- Tortilla chips and salsa
- Mexican street corn
- Refried beans
- Sour cream or Greek yogurt
Common Mistakes to Avoid
- Using uncooked rice
- Adding too much sauce
- Skipping the resting time
- Overbaking until dry
- Under-seasoning the filling
Storing & Reheating Tips
- Store leftovers in an airtight container
- Refrigerate up to 4 days
- Reheat gently in the oven or microwave
- Add a splash of sauce when reheating
- Freeze up to 2 months for best quality
Conclusion
Chicken Enchilada Rice Casserole is everything you want in a comforting, no-fuss dinner. Cheesy, flavorful, and incredibly satisfying, it’s a reliable recipe that works for busy nights, meal prep, and family gatherings. One bite, and it’s easy to see why this casserole becomes a repeat favorite.
General Information
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: About 50 minutes
- Category: Dinner / Casserole
Frequently Asked Questions (FAQ)
1. Can I make Chicken Enchilada Rice Casserole ahead of time?
Yes. You can assemble it up to 24 hours in advance, cover, refrigerate, and bake when ready.
2. What kind of rice works best for this casserole?
Cooked white rice works best, but brown rice or jasmine rice are great options too.
3. Can I use uncooked rice?
No. The rice must be fully cooked before adding it to the casserole.
4. What type of chicken should I use?
Shredded rotisserie chicken, baked chicken breasts, or leftover cooked chicken all work well.
5. Can I use green enchilada sauce instead of red?
Yes. Green enchilada sauce gives the casserole a tangier, slightly brighter flavor.
6. Is this casserole spicy?
It’s mild by default. You can make it spicier by adding jalapeños, hot sauce, or extra chili powder.
7. Can I make this casserole gluten-free?
Yes. Just use a gluten-free enchilada sauce and double-check all labels.
8. Can I add vegetables to the casserole?
Absolutely. Bell peppers, zucchini, spinach, or diced tomatoes are great additions.
9. What cheese works best?
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully.
10. Can I use canned chicken?
Yes, but fresh or rotisserie chicken provides better flavor and texture.
11. How long does Chicken Enchilada Rice Casserole last in the fridge?
Stored in an airtight container, it lasts up to 4 days in the refrigerator.
12. Can I freeze this casserole?
Yes. Freeze it tightly covered for up to 2 months for best quality.
13. How do I reheat leftovers?
Reheat in the oven or microwave. Add a splash of enchilada sauce if it seems dry.
14. Can I double the recipe?
Yes, just use a larger baking dish and increase baking time slightly.
15. Is this casserole good for meal prep?
Yes. It reheats well and holds its flavor, making it ideal for meal prep.
16. Can I make this recipe dairy-free?
Yes. Use dairy-free cheese or omit cheese entirely.
17. Why does my casserole turn out dry?
This usually means too little sauce or overbaking. Add extra enchilada sauce if needed.
18. Can I use leftover rice?
Yes. Leftover rice works perfectly and absorbs the sauce well.
19. What toppings go well with this casserole?
Sour cream, cilantro, avocado, green onions, or crushed tortilla chips all work well.
20. Is Chicken Enchilada Rice Casserole filling enough as a main dish?
Yes. With protein, rice, beans, and cheese, it’s a complete and satisfying meal.