Hey y'all! If you're searching for the ultimate comfort food that brings everyone around the table, this Chicken Enchilada Casserole with Rice is calling your name. With layers of tender chicken, fluffy rice, zesty enchilada sauce, and ooey-gooey cheese, it's a hearty meal that's perfect for everything from busy weeknights to potlucks and family gatherings. Plus, it's super easy to customize and guaranteed to disappear fast! Let's get cooking!
Why You'll Love This Chicken Enchilada Casserole with Rice
- Quick to assemble—perfect for hectic evenings or lazy weekends.
- Cheesy, creamy, and bursting with savory Tex-Mex flavor in every bite.
- Great for meal prep—leftovers taste even better the next day!
- Easily customizable for spice lovers or picky eaters alike.
- Freezer-friendly for stress-free make-ahead dinners.
Chicken Enchilada Casserole with Rice Ingredients
- 2 cups cooked white or brown rice
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 2 cups shredded Mexican blend cheese, divided
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (no need to thaw)
- 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
- 1 (19 oz) can red enchilada sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh cilantro, sour cream, and sliced jalapeños for garnish (optional)
How to Make Chicken Enchilada Casserole with Rice
Step 1: Prep the Ingredients
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray. If you haven't already, cook and shred the chicken, and prepare the rice according to package instructions. Dice the onion and mince the garlic.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the onion for 3-4 minutes until translucent. Stir in the garlic, cumin, and chili powder, cooking for another 1 minute until fragrant.
Step 3: Mix the Casserole Filling
In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed onion mixture, black beans, corn, diced tomatoes with green chiles, half of the shredded cheese, and half of the enchilada sauce. Season with salt and pepper, then gently toss until everything is evenly distributed.
Step 4: Assemble the Casserole
Spoon the rice and chicken mixture into the prepared baking dish, spreading it out evenly. Pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese evenly across the surface.
Step 5: Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let it rest for 5-10 minutes before serving for easier slicing.
Notes & Helpful Cooking Tips
- For the best texture, use freshly cooked rice or day-old rice to prevent mushiness.
- Shred your own cheese for optimal melting and creaminess—pre-shredded can contain anti-caking agents.
- Check out this guide for the easiest ways to shred chicken.
Variations on Chicken Enchilada Casserole with Rice
- Vegetarian: Swap chicken for roasted veggies or extra beans.
- Spicy: Add diced jalapeños or use hot enchilada sauce.
- Low-Carb: Substitute cauliflower rice for a lighter version.
Required Equipment for Chicken Enchilada Casserole with Rice
- Large skillet
- Mixing bowl
- 9x13-inch baking dish
- Cheese grater
- Measuring cups & spoons
Storage Instructions
Leftover Chicken Enchilada Casserole with Rice should be cooled completely, then stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly and store for up to 3 months. Reheat individual portions in the microwave or bake covered at 350°F (175°C) until warmed through.
Serving Recommendations & Pairings
This casserole pairs beautifully with a fresh green salad, tortilla chips and salsa, or a side of guacamole. For a refreshing drink, try agua fresca or a chilled Mexican lager. Garnish with fresh cilantro, a dollop of sour cream, and sliced jalapeños for extra flavor!
Pro Tips for the Best Chicken Enchilada Casserole with Rice
- Use rotisserie chicken to cut down on prep time and add rich flavor.
- Let the casserole sit for 10 minutes before serving for perfect, clean slices.
- For extra cheesiness, add a layer of cheese in the middle as you assemble. Learn more about cheese melting techniques here.
Chicken Enchilada Casserole with Rice FAQ
- Can I use brown rice instead of white?
- Absolutely! Just make sure it's cooked and cooled for best texture.
- How can I make this casserole gluten-free?
- Use a certified gluten-free enchilada sauce and double-check your toppings.
- Can I assemble Chicken Enchilada Casserole with Rice ahead of time?
- Yes! Assemble, cover, and refrigerate for up to 24 hours before baking as directed.
For more info on enchilada sauces and homemade versions, check out this helpful guide.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 6-8 servings
Ingredients
- 2 cups cooked shredded chicken
- 2 cups cooked white rice
- 1 can (15 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small corn tortillas, cut into strips
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup chopped green onions
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
-
1Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
-
2In a large bowl, combine the shredded chicken, cooked rice, black beans, cumin, garlic powder, salt, and pepper.
-
3Spread half of the enchilada sauce on the bottom of the prepared baking dish. Layer half of the tortilla strips over the sauce.
-
4Add half of the chicken and rice mixture over the tortillas, then sprinkle with half of the cheddar and Monterey Jack cheeses. Repeat the layers with the remaining sauce, tortillas, chicken mixture, and cheeses.
-
5Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
-
6Garnish with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!