Chicken Enchilada Rice Casserole Recipe
If you’re craving a dinner that seamlessly blends comfort and bold, zesty flavors, Chicken Enchilada Rice Casserole is here to answer your wishes. This crowd-pleasing dish brings together juicy chicken, fluffy rice, bright veggies, and layers of melty cheese, all bathed in tangy enchilada sauce. It’s the ultimate solution for busy weeknights, potlucks, or anytime you want a guaranteed hit at the table. With a fuss-free method and everyday ingredients, this casserole is about to become your new go-to for easy, flavor-packed family meals!
Ingredients You’ll Need
The beauty of Chicken Enchilada Rice Casserole is how a handful of accessible, everyday ingredients can create such a memorable meal. Each item brings something special—whether it’s creaminess, crunch, color, or a little kick—so don’t be shy about mixing and matching if you need to!
- Cooked shredded chicken: For best texture and ease, rotisserie chicken is a total lifesaver here.
- Cooked rice (white or brown): This is the hearty foundation that soaks up every bit of sauce and flavor.
- Black beans: These add creamy texture and earthy undertones, plus a great hit of protein.
- Diced tomatoes with green chilies: A can of these brings both acidity and a mild chili warmth—total flavor boosters.
- Corn kernels: Their sweet pop is the perfect counterpoint to the savory layers in the casserole.
- Red enchilada sauce: This is the magic ingredient—smoky, tangy, and rich—that ties everything together.
- Shredded cheddar cheese: Its sharpness melts into gooey perfection with every bite.
- Shredded Monterey Jack cheese: Adds creaminess and a little extra melt factor to the cheesy layer.
- Fresh cilantro: Just before serving, a burst of chopped cilantro gives vibrant color and freshness.
- Black olives (optional): For those who love a briny, salty bite mixed in, add these for extra pizzazz.
- Green onions: Their mild onion flavor and bright green pop finish off each serving with style.
How to Make Chicken Enchilada Rice Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). While it warms up, generously grease a 9×13-inch baking dish. This ensures your casserole comes out with perfectly crisp edges and washes up easily later.
Step 2: Mix the Base
In a big bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half the enchilada sauce. Stir well—this is where all the core flavors start to mingle, so make sure everything is coated for even taste in every bite.
Step 3: First Layer
Spoon half of the casserole mixture evenly into your prepared baking dish. Smooth it out so you have a sturdy base, ready for all that yumminess to come.
Step 4: The Cheesy Middle
Sprinkle half of the cheddar and half of the Monterey Jack cheese right over that layer. The cheese will melt between the rice and chicken, adding gooey richness in the middle.
Step 5: Stack It Up
Add the remaining chicken and rice mixture on top, distributing it evenly so you get double the goodness in every portion. This layering is what gives Chicken Enchilada Rice Casserole its signature heartiness.
Step 6: Sauce It Up
Pour the rest of the enchilada sauce over the entire dish. Be generous—this final layer of sauce is the difference between a good casserole and a truly great one, ensuring each forkful is saucy and flavorful.
Step 7: Final Toppings
Top everything off with the remaining cheeses, olives (if using), and green onions. Now your casserole looks as good as it’s going to taste!
Step 8: Bake
Slide the baking dish into the oven and bake for about 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. Your kitchen will smell absolutely incredible!
Step 9: Rest and Garnish
When the casserole is done, let it cool for five minutes. This short wait helps everything settle for those clean, stacked slices. Just before serving, sprinkle over the fresh cilantro for a burst of fragrant green flair.
How to Serve Chicken Enchilada Rice Casserole
Garnishes
Finish your Chicken Enchilada Rice Casserole with a flourish of freshly chopped cilantro, more green onions, and, if you love a little tang, a dollop of sour cream or a few slices of creamy avocado. A squeeze of lime just before serving adds extra brightness that wakes up every bite.
Side Dishes
This casserole is hearty enough to shine as the main event, but it loves good company. Pair it with a crisp green salad, a pile of tortilla chips, or even a bowl of simple guacamole. If you’re feeding a crowd, try serving alongside sautéed peppers or a light slaw for color and crunch.
Creative Ways to Present
You can bake Chicken Enchilada Rice Casserole in individual ramekins for fun personal servings, scoop it into taco shells for enchilada tacos, or wrap leftovers into a burrito the next day. Turn it into a party centerpiece by topping with extra cheese, jalapenos, and a colorful pico de gallo!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with foil or transfer portions to airtight containers. It will keep well in the refrigerator for up to four days—making it perfect for meal prepping and next-day lunches.
Freezing
Chicken Enchilada Rice Casserole freezes beautifully! Just assemble everything, but hold off on the cilantro and fresh toppings. Wrap the uncooked casserole tightly, freeze for up to three months, then bake straight from frozen (adding extra time as needed).
Reheating
To warm up leftovers, simply bake the casserole—covered with foil—in a 350°F (175°C) oven until it’s hot and bubbly again (about 20-25 minutes). For smaller portions, the microwave is fast and works well. Don’t forget to refresh with a handful of fresh cilantro before digging in again!
FAQs
Can I make Chicken Enchilada Rice Casserole ahead of time?
Absolutely! This casserole is a meal planner’s best friend. Assemble everything (waiting on the cilantro garnish), cover, and refrigerate up to a day ahead. When you’re ready, pop it in the oven and bake as directed.
Can I use brown rice or quinoa instead of white rice?
Yes, you can! Both brown rice and cooked quinoa work perfectly and add extra fiber and nutrition. Just make sure the rice or quinoa is cooked and fluffed before mixing in.
What’s the best kind of chicken to use?
Rotisserie chicken makes this a breeze, but any leftover baked, grilled, or poached chicken is great. Just shred or chop it finely for best results.
How spicy is this Chicken Enchilada Rice Casserole?
It’s mild to moderate in spice, thanks to the enchilada sauce and green chilies. For a spicier kick, choose a “hot” enchilada sauce or toss in some diced jalapenos before baking.
Can I make it vegetarian?
Yes! Just swap the chicken for another can of black beans or use a plant-based meat substitute. All other ingredients and steps stay the same, and you’ll still end up with a seriously delicious casserole.
Final Thoughts
This Chicken Enchilada Rice Casserole has all the soul-satisfying comfort and bold flavors that turn dinner into something truly special. It’s easy enough for a weeknight, yet impressive enough to serve to friends and family. Give it a try, get creative with your toppings, and watch how fast it disappears from your table!
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Chicken Enchilada Rice Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make Chicken Enchilada Rice Casserole that combines tender shredded chicken, rice, beans, corn, and cheeses, all baked together with flavorful enchilada sauce. Topped with fresh cilantro, olives, and green onions, this casserole is a crowd-pleaser for any night of the week.
Ingredients
Shredded Chicken:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
Rice:
- 2 cups cooked rice (white or brown)
Black Beans:
- 1 can (15 oz) black beans, drained and rinsed
Diced Tomatoes with Green Chilies:
- 1 can (10 oz) diced tomatoes with green chilies
Corn:
- 1 cup corn kernels (fresh, frozen, or canned)
Enchilada Sauce:
- 1 can (10 oz) red enchilada sauce
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Additional:
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives (optional)
- 2 green onions, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Combine Ingredients: In a large bowl, mix shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce.
- Layer Mixture: Spread half of the mixture in the baking dish, then add half of each cheese on top.
- Add Remaining Mixture: Layer the rest of the chicken and rice mixture over the cheese.
- Pour Sauce: Drizzle the remaining enchilada sauce over the casserole.
- Top and Bake: Sprinkle the remaining cheese, olives, and green onions on top. Bake for 20-25 minutes until cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool for 5 minutes after removing from the oven. Garnish with fresh cilantro before serving.
Notes
- This casserole can be customized with additional toppings like sour cream, avocado, or hot sauce.
- For a spicier kick, use pepper jack cheese or add diced jalapeños to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Rice Casserole, Enchilada Casserole, Mexican Casserole, Chicken Casserole
