Chicken Enchilada Rice Casserole Recipe
If you are craving a dish that’s bursting with layers of bold flavors, hearty textures, and a comforting warmth that feels like a cozy hug, then you need to try the Chicken Enchilada Rice Casserole. This recipe takes the classic favorite of enchiladas and transforms it into a one-dish wonder by combining tender shredded chicken, fluffy rice, black beans, and sweet corn all smothered in rich red enchilada sauce and melted cheeses. It’s a vibrant medley of ingredients that come together so effortlessly, making this casserole a fast favorite for weeknight dinners or casual gatherings with friends. I promise, once you make this dish, it will become a regular in your recipe rotation.
Ingredients You’ll Need
Gathering the right ingredients is key to getting that perfect balance of flavor and texture in your Chicken Enchilada Rice Casserole. Each component brings something special to the table—from the savory chicken and hearty beans to the creamy cheeses and zesty enchilada sauce. Here’s what you’ll need to pull off this deliciously satisfying meal:
- Shredded chicken (2 cups): Rotisserie chicken works great for saving time and adds amazing flavor.
- Cooked rice (2 cups): Use white or brown rice for a fluffy base that soaks up all the saucy goodness.
- Black beans (1 can, 15 oz): Drained and rinsed to add fiber and a hearty texture.
- Diced tomatoes with green chilies (1 can, 10 oz): Brings a mild spicy kick and brightness.
- Corn kernels (1 cup): Fresh, frozen, or canned add a hint of sweetness and color.
- Red enchilada sauce (1 can, 10 oz): The savory, rich tomato base that ties everything together.
- Shredded cheddar cheese (1 cup): Classic sharpness that melts beautifully.
- Shredded Monterey Jack cheese (1 cup): Adds creaminess and a subtle tang.
- Fresh cilantro (1/2 cup, chopped): For a fresh, herbal finish that brightens every bite.
- Black olives (1/4 cup, sliced, optional): Adds a briny pop, totally optional but delicious.
- Green onions (2, thinly sliced): Adds crunch and a mild onion flavor that complements the casserole.
How to Make Chicken Enchilada Rice Casserole
Step 1: Preheat and Prep Your Baking Dish
Begin by preheating your oven to 375°F (190°C). Greasing a 9×13 inch baking dish ensures that your casserole won’t stick and will come out perfectly when baked. This step sets the stage for an effortless cooking and serving experience.
Step 2: Mix the Main Ingredients
In a large bowl, combine the shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Stir everything together until it’s evenly mixed. This blend is the soul of your Chicken Enchilada Rice Casserole, full of hearty textures and flavors ready to be baked to perfection.
Step 3: Layer the Casserole
Spread half of the chicken and rice mixture evenly in the prepared baking dish. Then sprinkle half of both cheddar and Monterey Jack cheeses over that layer. This layering ensures every bite has that gooey, cheesy goodness that enchilada lovers crave.
Step 4: Add the Remaining Mixture and Sauce
Next, add the rest of the chicken rice mixture on top, followed by pouring the remaining enchilada sauce evenly over everything. The sauce is crucial for keeping the casserole moist and packing in that signature enchilada flavor.
Step 5: Top with Cheese and Garnishes
Finally, sprinkle the remaining cheese over the casserole, add the sliced black olives if using, and green onions. These toppings add contrast in taste and texture that elevate the final presentation and flavor of your Chicken Enchilada Rice Casserole.
Step 6: Bake Until Bubbly and Melty
Bake the casserole for 20 to 25 minutes or until the cheese is melted, bubbly, and starting to turn golden. This baking step not only melts the cheese into delicious goo but also warms every layer through evenly, making this dish a true crowd-pleaser.
Step 7: Finish with Fresh Cilantro
Once out of the oven, allow the casserole to rest for about 5 minutes. This resting helps everything set nicely and makes it easier to serve. Before plating, sprinkle the chopped fresh cilantro over the top. This final touch adds brightness and freshness that balances the richness beautifully.
How to Serve Chicken Enchilada Rice Casserole
Garnishes
Topping your Chicken Enchilada Rice Casserole with fresh elements like chopped cilantro and sliced green onions adds lively pops of color and an herbaceous aroma. A dollop of sour cream or a squeeze of fresh lime juice can also elevate the flavors and add a creamy or zesty contrast that’s simply irresistible.
Side Dishes
This casserole is hearty on its own, but pairing it with simple sides like a fresh green salad, crunchy tortilla chips, or Mexican street corn (elote) can round out your meal perfectly. These sides add crunch, freshness, and additional layers of texture that complement the rich casserole.
Creative Ways to Present
For a fun twist, serve the Chicken Enchilada Rice Casserole in individual ramekins for easy portioning and attractive presentation. Alternatively, spoon the casserole into crispy tortilla bowls or stuff it into warm flour tortillas for an interactive taco night. No matter how you choose, this dish is sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Rice Casserole keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen and meld over time, so your leftovers might taste even better the next day!
Freezing
This casserole freezes well if you want to make a big batch ahead of time. Wrap it tightly with foil or place it in a freezer-safe container, and it can be stored for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat portions in the microwave for a quick meal or pop the entire casserole back in a 350°F oven, covered with foil to prevent drying out, until warmed through and bubbly—about 15-20 minutes. Adding a little extra cheese on top when reheating keeps it extra indulgent.
FAQs
Can I use a different type of meat instead of chicken?
Absolutely! While shredded chicken is traditional here, this casserole is versatile enough to handle shredded beef, turkey, or even a vegetarian version with extra beans and veggies.
Is this recipe spicy?
The dish has some mild heat from the diced tomatoes with green chilies and red enchilada sauce, but it’s generally quite approachable. You can easily adjust the spice level by choosing a mild or hot enchilada sauce according to your preference.
Can I prepare this casserole ahead of time?
Yes! You can assemble it a few hours before baking and keep it refrigerated. Just add the cheese toppings right before popping it in the oven, or it could get watery.
What kind of rice works best?
Both white and brown rice work well here—white for a softer texture and brown if you prefer a nuttier flavor and more fiber. Just make sure it’s fully cooked before mixing.
Can I add vegetables to this casserole?
Definitely. Bell peppers, zucchini, or diced jalapeños would all be fantastic additions to boost flavor and nutrition without overpowering the classic elements.
Final Thoughts
This Chicken Enchilada Rice Casserole is like a warm, flavorful hug from the inside that I love to share with friends and family. With its perfect blend of cheesy, saucy, and wholesome ingredients, it hits all the right comfort food notes while being easy to prepare and customize. If you’re looking for a crowd-pleasing dish that brings Mexican-inspired flavors to your table with minimal effort, this recipe is a winner. Go ahead, give it a try—I’m certain it will become one of your favorite go-to meals too.
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Chicken Enchilada Rice Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Chicken Enchilada Rice Casserole is a flavorful, comforting one-dish meal combining shredded chicken, rice, black beans, corn, and zesty enchilada sauce, all topped with melted cheddar and Monterey Jack cheeses. It’s a perfect easy weeknight dinner that brings Mexican-inspired flavors to your table with minimal effort.
Ingredients
Protein and Base
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 cups cooked rice (white or brown)
Vegetables and Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 green onions, thinly sliced
- 1/4 cup sliced black olives (optional)
- 1/2 cup chopped fresh cilantro
Sauces and Cheese
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- 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 thoroughly.
- Layer Mixture: Spread half of this combined mixture evenly in the prepared baking dish, creating the first layer of the casserole.
- Add Cheese: Sprinkle half of the cheddar and Monterey Jack cheese evenly over the first layer to add richness and flavor.
- Second Layer: Spread the remaining chicken and rice mixture on top of the cheese layer, ensuring even coverage.
- Add Sauce: Pour the remaining enchilada sauce evenly over the second layer, letting it soak in and flavor the dish.
- Final Toppings: Top with the remaining cheese, black olives if using, and sliced green onions for added texture and taste.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden in spots.
- Rest: Remove the casserole from the oven and allow it to cool for 5 minutes, which helps it set for easier serving.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the top before serving to add a bright, fresh herbal note.
Notes
- Rotisserie chicken saves time but any cooked shredded chicken works well.
- You can substitute brown rice for white rice for a healthier option.
- Adjust the amount of enchilada sauce according to your spice preference.
- Black olives are optional but add a nice color and flavor contrast.
- For a spicier casserole, add diced jalapeños or hot sauce to the mixture.
- This dish can be prepared ahead and refrigerated before baking for convenience.
- Leftovers keep well and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: chicken enchilada casserole, enchilada rice bake, easy Mexican casserole, one dish dinner, shredded chicken casserole
