Hey there! I’m so excited to share this Chicken Enchilada Rice Casserole with you! This dish has quickly become a staple in our household, especially on those busy weeknights when all I want is something hearty and comforting. My husband absolutely loves it, and I can’t blame him—there’s just something magical about the combination of tender chicken, cheesy goodness, and bold enchilada flavors all baked together in one cozy casserole.
The best part? It’s super easy to throw together! Just cook up some rice, toss in some shredded chicken, your favorite enchilada sauce, and loads of cheese, and let the oven do its thing. The aroma that fills the kitchen is simply irresistible! This casserole is not only a crowd-pleaser, but it also makes for great leftovers if you happen to have any. And if you’re looking for something to pair with it, you can’t go wrong with some homemade guacamole on the side! Enjoy!
Why You’ll Love This Chicken Enchilada Rice Casserole
- Bold and zesty flavors from the enchilada sauce and spices
- Comforting, cheesy goodness with a bubbly, golden topping
- Quick and straightforward to prepare—perfect for busy weeknights
- Made with simple ingredients you may already have on hand
- Layered texture with tender rice, chicken, and crunchy veggies
- Great for feeding a crowd or meal prepping for the week
- Customizable—swap in your favorite veggies or protein
This casserole combines all the hearty flavors of traditional enchiladas with the ease of a one-dish meal, making it a family favorite!
How to Make Chicken Enchilada Rice Casserole
This Chicken Enchilada Rice Casserole is one of those warm and comforting dishes that always hits the spot! It’s super easy to prepare and perfect for a family dinner or potluck. What’s not to love about cheesy, flavorful layers of chicken and rice?
What You’ll Need:
- Cooked rice – 2 cups, you can use either white or brown rice, whichever you prefer. Leftover rice works great here!
- Shredded chicken – 2 cups. I recommend using rotisserie chicken for its juicy flavor and convenience.
- Enchilada sauce – 1 can (15 oz), either red or green. Pick your favorite; I love using green for a little extra zing!
- Corn – 1 can (15 oz), drained. Sweet corn adds a nice touch of sweetness!
- Black beans – 1 can (15 oz), rinsed and drained. They’re full of protein and delicious!
- Red bell pepper – 1, diced. Fresh bell pepper adds great color and crunch.
- Red onion – 1/2 cup, diced. I like the flavor of red onion because it’s milder.
- Shredded cheese – 1 1/2 cups (cheddar or a blend). Go for your favorite melting cheese! I often use a Mexican cheese blend for extra flavor.
- Garlic powder – 1 tsp, to give that savory kick.
- Cumin – 1 tsp, it adds a warm, earthy depth!
- Chili powder – 1 tsp, for just the right amount of spice.
- Salt – 1/2 tsp, adjust to taste; I always taste as I go!
- Black pepper – 1/4 tsp, because a little pepper goes a long way.
- Fresh cilantro – 1/4 cup, chopped, for a bright garnish before serving.
The Directions:
- Preheat your oven to 350°F (175°C). This ensures the casserole bakes evenly.
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, corn, black beans, diced red bell pepper, and diced red onion. Mix it all together thoroughly so every bite is packed with flavor.
- Add the garlic powder, cumin, chili powder, salt, and black pepper. Stir until everything is well seasoned, and taste if you want to adjust the spices!
- Spread half of the rice mixture evenly in the bottom of a greased 9×13 inch casserole dish. Use a spatula for an even layer.
- Sprinkle about 1 cup of the shredded cheese over the rice mixture in the casserole dish. Cheese makes everything better, right?
- Layer the remaining rice mixture on top of the cheese, and then top it off with the rest of the cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for about 20 minutes. This step keeps it moist!
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. This is where it gets delicious!
- Once done, take it out of the oven and let it cool for a few minutes—this helps with serving.
- Garnish with chopped cilantro before serving for that fresh touch. Enjoy every cheesy bite!
And there you have it! A tasty Chicken Enchilada Rice Casserole that’s sure to become a favorite!
Can I Use Different Types of Chicken in This Recipe?
Absolutely! You can use any cooked chicken you have on hand, such as grilled or baked chicken. If you’re in a pinch, canned chicken works too—just be sure to drain it well. Make sure the chicken is shredded for better mixing with the other ingredients!
Can I Substitute the Rice for a Different Grain?
Yes, you can use quinoa, cauliflower rice, or even pasta if you prefer! Just keep in mind that cooking times may vary. If using cauliflower rice, you may want to reduce the cooking time slightly to avoid a soggy casserole.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or bake it at 350°F (175°C) until warmed through. You can also add a splash of enchilada sauce to keep it moist!
Can I Make This Casserole Ahead of Time?
Definitely! You can prepare the casserole a day in advance. Just assemble it in the dish, cover it tightly with foil, and refrigerate. When you’re ready to bake, add an extra 5-10 minutes to the cooking time since it’s coming from the fridge.
