There’s something undeniably comforting about a warm casserole dish coming out of the oven—bubbling at the edges, filling the kitchen with aromas that instantly bring people to the table. For me, casseroles are the very definition of “home.” And this Chicken Enchilada Rice Casserole? It’s like wrapping yourself in your favorite blanket after a long day. Hearty, cheesy, full of bold flavor—it’s the kind of dish that feels like a little celebration, even on an ordinary Tuesday.
This casserole has roots in the heart of Tex-Mex home cooking, where enchiladas and casseroles are both staples of family dinners, potlucks, and Sunday gatherings. The beauty of this dish lies in how it blends everything we love about enchiladas—zesty sauce, tender shredded chicken, and melty cheese—into one easy-to-make, all-in-one meal. Instead of rolling individual enchiladas (because sometimes life is busy), everything’s layered and mixed in a baking dish, saving time without sacrificing flavor.
It’s perfect for those evenings when you want something satisfying without spending hours in the kitchen. It also freezes beautifully, so you can whip up a double batch and save some for another day when cooking feels like a tall order. Whether it’s feeding a hungry family or just giving yourself a night off from complicated dinners, this Chicken Enchilada Rice Casserole always comes through.
Why You’ll Love This Recipe:
- One-pan magic: Everything cooks together in one dish—less mess, more flavor.
- Family-friendly: It’s a crowd-pleaser that even picky eaters tend to love.
- Perfect for leftovers: Tastes even better the next day, making lunch a breeze.
- Customizable: Make it spicier, creamier, or add your favorite veggies.
- Comfort food at its finest: Cheesy, warm, and full of flavor in every bite.
INGREDIENTS YOU’LL NEED:
- 3 cups cooked chicken, shredded
- 2 cups cooked white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 cup corn kernels (frozen or canned)
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Sliced green onions or avocado, for topping (optional)
HOW TO MAKE CHICKEN ENCHILADA RICE CASSEROLE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat the oven and prep the dish.
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of oil or cooking spray. This will help keep the cheesy edges from sticking.
Step 2: Combine the base ingredients.
In a large mixing bowl, toss together the shredded chicken, cooked rice, black beans, corn, diced tomatoes with green chiles, and enchilada sauce. Stir well to combine everything evenly. You want all those lovely flavors to get to know each other.
Step 3: Season it up.
Add the cumin, chili powder, salt, and pepper. These spices bring that classic enchilada warmth and a little depth. Give it another stir to make sure everything’s coated in the seasoning.
Step 4: Add the cheese (the best part).
Fold in about half of the cheddar and Monterey Jack cheeses. This helps the whole casserole get that melty goodness throughout—not just on top.
Step 5: Transfer to baking dish and top it off.
Scoop the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining cheese on top like a cozy blanket.
Step 6: Bake to bubbly perfection.
Pop it in the oven and bake for about 20–25 minutes, or until the cheese is melted and bubbling. You’ll know it’s ready when the kitchen smells amazing, and the top is golden and lightly crisped.
Step 7: Garnish and serve.
Let it cool for just a few minutes before serving. Top with chopped cilantro, sliced green onions, or avocado for a fresh finish if you’d like. Then dig in!
HELPFUL TIPS:
- Use rotisserie chicken for quick prep. It’s flavorful and shreds easily.
- Cook rice ahead of time or use leftover rice to cut down on cook time.
- Add heat with a few dashes of hot sauce or diced jalapeños if you like it spicy.
- Make it creamy by stirring in a scoop of sour cream or a little cream cheese before baking.
- Vegetable boost: Add bell peppers, zucchini, or spinach for extra nutrition.
- Freeze leftovers in single-serving portions for easy meals during the week.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6–8
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten-Free (check ingredients)
NOTES:
This recipe is great for meal prep and freezes well. You can make it ahead of time, refrigerate overnight, and just bake when you’re ready. Just add an extra 5–10 minutes to the baking time if it’s coming straight from the fridge.
NUTRITIONAL INFORMATION:
Approximate per serving (based on 8 servings):
Calories: 420
Protein: 28g
Carbohydrates: 36g
Fat: 20g
Fiber: 6g
Sugar: 3g
Sodium: 740mg
FREQUENTLY ASKED QUESTIONS:
Can I use brown rice instead of white rice?
Yes, absolutely! Brown rice adds a nuttier flavor and extra fiber. Just make sure it’s fully cooked before mixing in.
Can I make this vegetarian?
Definitely! Swap the chicken for more beans, lentils, or a plant-based protein. You can also load it up with more vegetables like bell peppers and zucchini.
Is this casserole spicy?
It has mild heat from the enchilada sauce and green chiles, but it’s kid-friendly. If you like more spice, feel free to add hot sauce or diced jalapeños.
Can I prepare this ahead of time?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours before baking. It’s perfect for busy weeknights.
STORAGE INSTRUCTIONS:
To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: Portion into freezer-safe containers and freeze for up to 2 months.
To reheat: Warm in the microwave or in a 350°F oven until heated through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crockpot Chicken Tacos
- Healthy Chicken Egg Roll in a Bowl
- Stir-Fried Chinese Garlic Chicken
- Keto Chicken Cheese Bake
CONCLUSION
Whether you’re feeding a hungry crowd or just want leftovers that actually taste better the next day, this Chicken Enchilada Rice Casserole checks every box. It’s simple, satisfying, and loaded with flavor—and best of all, it’s flexible enough to make your own. Bring it to your next potluck, serve it on a weeknight, or just cozy up with a plate after a long day. However you enjoy it, one thing’s for sure: this dish is a keeper.
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Chicken Enchilada Rice Casserole
Description
There’s something undeniably comforting about a warm casserole dish coming out of the oven—bubbling at the edges, filling the kitchen with aromas that instantly bring people to the table. For me, casseroles are the very definition of “home.” And this Chicken Enchilada Rice Casserole? It’s like wrapping yourself in your favorite blanket after a long day. Hearty, cheesy, full of bold flavor—it’s the kind of dish that feels like a little celebration, even on an ordinary Tuesday.
This casserole has roots in the heart of Tex-Mex home cooking, where enchiladas and casseroles are both staples of family dinners, potlucks, and Sunday gatherings. The beauty of this dish lies in how it blends everything we love about enchiladas—zesty sauce, tender shredded chicken, and melty cheese—into one easy-to-make, all-in-one meal. Instead of rolling individual enchiladas (because sometimes life is busy), everything’s layered and mixed in a baking dish, saving time without sacrificing flavor.
It’s perfect for those evenings when you want something satisfying without spending hours in the kitchen. It also freezes beautifully, so you can whip up a double batch and save some for another day when cooking feels like a tall order. Whether it’s feeding a hungry family or just giving yourself a night off from complicated dinners, this Chicken Enchilada Rice Casserole always comes through.
Ingredients
3 cups cooked chicken, shredded
2 cups cooked white rice
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes with green chiles
1 cup corn kernels (frozen or canned)
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1/4 cup chopped fresh cilantro (optional, for garnish)
Sliced green onions or avocado, for topping (optional)
Instructions
Step 1: Preheat the oven and prep the dish.
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of oil or cooking spray. This will help keep the cheesy edges from sticking.
Step 2: Combine the base ingredients.
In a large mixing bowl, toss together the shredded chicken, cooked rice, black beans, corn, diced tomatoes with green chiles, and enchilada sauce. Stir well to combine everything evenly. You want all those lovely flavors to get to know each other.
Step 3: Season it up.
Add the cumin, chili powder, salt, and pepper. These spices bring that classic enchilada warmth and a little depth. Give it another stir to make sure everything’s coated in the seasoning.
Step 4: Add the cheese (the best part).
Fold in about half of the cheddar and Monterey Jack cheeses. This helps the whole casserole get that melty goodness throughout—not just on top.
Step 5: Transfer to baking dish and top it off.
Scoop the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining cheese on top like a cozy blanket.
Step 6: Bake to bubbly perfection.
Pop it in the oven and bake for about 20–25 minutes, or until the cheese is melted and bubbling. You’ll know it’s ready when the kitchen smells amazing, and the top is golden and lightly crisped.
Step 7: Garnish and serve.
Let it cool for just a few minutes before serving. Top with chopped cilantro, sliced green onions, or avocado for a fresh finish if you’d like. Then dig in!
Notes
This recipe is great for meal prep and freezes well. You can make it ahead of time, refrigerate overnight, and just bake when you’re ready. Just add an extra 5–10 minutes to the baking time if it’s coming straight from the fridge.