Chicken Enchilada Rice Casserole Recipe

Introduction

Chicken Enchilada Rice Casserole is a hearty and flavorful dish that brings together tender shredded chicken, rice, and classic enchilada flavors in one comforting bake. Perfect for busy weeknights, this casserole is easy to prepare and sure to please the whole family.

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 can (10 oz) red enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup chopped fresh cilantro
• ¼ cup sliced black olives (optional)
• 2 green onions, thinly sliced

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
3. Step 3: Spread half of the mixture in the prepared baking dish.
4. Step 4: Sprinkle half of each cheese over the mixture.
5. Step 5: Add the remaining chicken and rice mixture on top.
6. Step 6: Pour the remaining enchilada sauce evenly over everything.
7. Step 7: Top with the rest of the cheese, olives, and green onions.
8. Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Step 9: Remove from the oven and let it cool for 5 minutes.
10. Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

• For extra heat, add chopped jalapeños or a pinch of cayenne pepper to the chicken mixture.
• Swap the black beans for pinto beans or skip beans to keep it low-carb.
• Use leftover rotisserie chicken to save time and add more flavor.
• Top with sour cream or avocado slices when serving for added creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well—freeze in portions and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I use brown rice instead of white rice?

Absolutely! Brown rice works well and adds a nuttier flavor and extra fiber. Just be sure it’s fully cooked before mixing with the other ingredients.

Chicken Enchilada Rice Casserole Recipe

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★★★★★

4.5 from 122 reviews

This Chicken Enchilada Rice Casserole is a hearty, flavorful dish combining shredded chicken, rice, black beans, corn, and a zesty enchilada sauce, all layered and baked with melted cheddar and Monterey Jack cheeses. Perfect for a comforting dinner, it’s easy to prepare using rotisserie chicken and pantry staples for a delicious Mexican-inspired casserole.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken & Rice Mixture

• 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 can (10 oz) red enchilada sauce, divided

Cheese & Toppings

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ¼ cup sliced black olives (optional)
• 2 green onions, thinly sliced
• ½ cup chopped fresh cilantro (for garnish)

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent the casserole from sticking and ensure easy serving.
2. Mix Chicken and Rice Ingredients: In a large bowl, combine the shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn kernels, and half of the enchilada sauce. Mix thoroughly to ensure all components are well incorporated.
3. Layer the Casserole – First Layer: Spread half of the chicken and rice mixture evenly in the prepared baking dish, creating a solid base for the casserole.
4. Add Cheese Layer: Sprinkle half of each shredded cheese—cheddar and Monterey Jack—over the first layer of the mixture to add flavor and create a melty, cheesy layer.
5. Layer the Casserole – Second Layer: Add the remaining chicken and rice mixture on top of the cheese layer, spreading it evenly across the dish.
6. Pour Remaining Sauce: Evenly pour the remaining enchilada sauce over the top layer of the mixture to add moisture and flavor throughout the casserole.
7. Top with Cheese and Garnishes: Sprinkle the rest of the shredded cheddar and Monterey Jack cheese on top, followed by sliced black olives (if using) and thinly sliced green onions for extra texture and taste.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Cool and Garnish: Remove the casserole from the oven and let it cool for about 5 minutes. Then, sprinkle the chopped fresh cilantro over the top as a fresh, bright finishing touch.

Notes

• Rotisserie chicken is a convenient shortcut but fresh cooked shredded chicken works well too.
• Both white and brown rice can be used depending on preference.
• Black olives are optional but add a nice salty note.
• This casserole can be assembled ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
• For a spicier version, add chopped jalapeños or a pinch of cayenne pepper to the mixture.
• Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.

Keywords: chicken enchilada casserole, enchilada rice bake, Mexican casserole, easy dinner recipe, cheesy chicken casserole