Name: Chicken Enchilada Rice Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican Inspired
Ingredients: 2 cups cooked shredded chicken (rotisserie chicken works great!); 2 cups cooked rice (white or brown); 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); 1/4 cup sliced black olives (optional); 2 green onions, thinly sliced; 1/2 cup chopped fresh cilantro; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 can (10 oz) red enchilada sauce

Jump to Recipe

If you are craving a dish that brings together the hearty comfort of a casserole with the zesty, vibrant flavors of Mexican cuisine, Chicken Enchilada Rice Casserole is exactly what you need. This crowd-pleaser combines tender shredded chicken, fluffy rice, nourishing beans, and sweet corn all baked in a rich enchilada sauce and topped with melty cheeses. Every bite offers a wonderful medley of textures and tastes that feels like a warm embrace—perfect for family dinners or meal prepping. Once you try this Chicken Enchilada Rice Casserole, it’ll quickly become one of your go-to recipes for an effortless, flavorful meal.

Chicken Enchilada Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully straightforward yet incredibly satisfying. Each ingredient plays a key role: protein-packed chicken for hearty flavor, rice to keep it comforting, beans and corn adding texture and depth, plus that signature enchilada sauce and cheeses to pull it all together in a luscious, melty finish.

Shredded chicken (2 cups): Rotisserie chicken works beautifully here for ease and incredible flavor.
Cooked rice (2 cups): White or brown rice provides a soft, fluffy base that absorbs all the delicious saucy goodness.
Black beans (15 oz, drained and rinsed): They add protein, fiber, and a lovely creamy bite.
Diced tomatoes with green chilies (10 oz can): Brings a tangy, mildly spicy kick that brightens the casserole.
Corn kernels (1 cup): Whether fresh, frozen, or canned, corn adds sweetness and vibrant color.
Red enchilada sauce (10 oz): The heart of the dish that ties all elements together with rich, smoky flavor.
Shredded cheddar cheese (1 cup): Offers sharpness and a wonderful melt.
Shredded Monterey Jack cheese (1 cup): Creamy and mild, it balances the cheddar perfectly.
Fresh cilantro (1/2 cup, chopped): Adds a fresh, herbaceous note topping the finished dish.
Black olives (1/4 cup, sliced, optional): For a briny twist that complements the cheese and sauce.
Green onions (2, thinly sliced): Adds a mild onion crunch and fresh flavor as a final touch.

How to Make Chicken Enchilada Rice Casserole

Step 1: Prepare Your Oven and Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and make clean-up a breeze. Getting this ready first means you can jump right into assembling the casserole once your mixture is combined.

Step 2: Combine the Main Ingredients

In a large bowl, toss together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Make sure everything is mixed evenly so every scoop gets that perfect blend of flavors and textures that makes Chicken Enchilada Rice Casserole so irresistible.

Step 3: Layer the Casserole

Spoon half of the chicken and rice mixture into your prepared baking dish, spreading it out smoothly. Then sprinkle half of each of the shredded cheeses evenly on top. This layering is key to creating pockets of melty goodness throughout the casserole.

Step 4: Add Remaining Layers

Next, add the rest of the chicken and rice mixture over the cheese layer, making sure it’s spread out nicely. Pour the remaining enchilada sauce evenly over the top. This sauce will infuse the entire casserole with that signature rich flavor as it bakes.

Step 5: Final Toppings and Baking

Sprinkle the last of the cheeses over the sauce layer, then add the black olives and green onions if using. Pop the dish into the oven and bake for 20 to 25 minutes, or until you see the cheese melted, bubbly, and slightly golden around the edges. This moment is pure kitchen magic!

Step 6: Garnish and Cool

Once out of the oven, let it sit for about 5 minutes to set slightly—this makes serving easier and lets the flavors settle. Finish with a sprinkle of fresh chopped cilantro. This simple step adds a fresh herbal note that brightens up the whole casserole beautifully.

How to Serve Chicken Enchilada Rice Casserole

Garnishes

Fresh cilantro is a must for its freshness and color contrast. You can also add a dollop of sour cream or a few slices of avocado to lighten every hearty bite. A little squeeze of lime over the top just before serving can add a delightful zing that wakes up the flavors.

Side Dishes

This casserole is definitely a full meal on its own, but serving it alongside a crisp green salad or some roasted vegetables can add balance and freshness. Simple Mexican street corn or a scoop of guacamole can elevate the experience even more.

Creative Ways to Present

For a fun twist, try serving the casserole in individual ramekins for a personal touch. You can also turn leftovers into burrito fillings or taco toppings, giving you multiple meals from one dish. It’s a versatile recipe that shines whether plated family-style or portioned out.

Make Ahead and Storage

Storing Leftovers

Chicken Enchilada Rice Casserole keeps beautifully in the fridge for three to four days. Store it in an airtight container to maintain moisture and flavor, making it an excellent meal prep option for busy weeks.

Freezing

You can freeze the casserole either before baking or after it has cooled. Wrap it tightly with foil and plastic wrap to prevent freezer burn. It’s best eaten within two months for optimal flavor and texture.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and bubbly again. For a quicker option, microwave individual portions but watch out for uneven heating—stirring halfway through helps.

FAQs

Can I use homemade enchilada sauce?

Absolutely! Homemade sauce can take your Chicken Enchilada Rice Casserole to the next level with a personalized flavor profile. Just substitute it 1:1 with the canned sauce in the recipe.

Is this dish spicy?

The casserole has a mild to medium spice level thanks to the diced tomatoes with green chilies and enchilada sauce. You can adjust the heat by choosing milder or spicier sauces or adding jalapeños if you want more kick.

Can I make this vegetarian?

Definitely! Swap out the chicken for extra beans, veggies like bell peppers, or meat alternatives to create a delicious vegetarian version of this casserole.

What type of rice should I use?

Both white and brown rice work well here. Brown rice adds a nuttier flavor and more fiber, while white rice yields a softer texture. Use your preference or what you have on hand.

How do I ensure my casserole is not soggy?

Be sure to adequately drain canned ingredients like beans and corn, and don’t overload with sauce. Also, letting the casserole rest after baking helps excess moisture settle so it serves up perfectly.

Final Thoughts

Chicken Enchilada Rice Casserole is one of those wholehearted dishes that brings everyone together at the table with its comforting layers of flavor. Its easy assembly, flexible ingredients, and satisfying taste make it a winner any night of the week. I encourage you to try this recipe and watch it earn a permanent spot in your cooking rotation. You’ll love the joyful blend of cheesy, saucy, and fresh notes in every bite.

Chicken Enchilada Rice Casserole Recipe

★★★★★

4.7 from 15 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Chicken Enchilada Rice Casserole is a deliciously easy one-dish meal that combines shredded chicken, rice, black beans, corn, and cheeses, all baked in a flavorful enchilada sauce. Perfect for a family dinner or meal prep, it’s packed with hearty ingredients and a Mexican-inspired twist that pleases any palate.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking and ensure even cooking.
Combine Ingredients: In a large bowl, mix together the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce until all ingredients are evenly combined.
Layer Mixture: Spread half of this chicken and rice mixture evenly into the bottom of the prepared baking dish to form the first layer.
Add Cheese Layer: Sprinkle half of both the shredded cheddar and Monterey Jack cheeses evenly over the first layer of the mixture to add flavor and creaminess.
Top with Remaining Mixture: Add the remaining chicken and rice mixture over the cheese layer, spreading it evenly for a balanced casserole.
Add Remaining Sauce: Pour the rest of the enchilada sauce over the top of the casserole to moisten and infuse the layers with rich enchilada flavor.
Final Toppings: Sprinkle the remaining cheese, sliced black olives if using, and thinly sliced green onions evenly on top to finish the casserole.
Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is thoroughly melted, bubbly, and lightly golden around the edges.
Cool Slightly: Remove the casserole from the oven and let it cool for about 5 minutes to set and make it easier to serve.
Garnish and Serve: Sprinkle freshly chopped cilantro over the top for a fresh herbaceous finish before slicing and serving.

Notes

Rotisserie chicken is a great time saver and adds extra flavor, but you can use any cooked chicken.
Use brown rice for a healthier, higher-fiber option.
Adjust the enchilada sauce amount to taste if you prefer it saucier or drier.
Black olives are optional but add a nice briny contrast to the casserole.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a spicier kick, add chopped jalapeños or hot sauce to the mix before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Casserole, Main Dish
Method: Baking
Cuisine: Mexican Inspired