Name: Chicken Enchilada Rice Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb chicken breast, cooked and shredded; 1 cup enchilada sauce; 2 cups cooked rice; 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) corn kernels, drained; 1/2 cup sour cream; 2 cups shredded cheddar cheese, divided; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Fresh cilantro, chopped (for garnish)

Jump to Recipe

If you are searching for a comforting, flavorful, and downright satisfying meal, look no further than this Chicken Enchilada Rice Casserole. This dish combines tender shredded chicken, vibrant enchilada sauce, hearty rice, and a melty blanket of cheddar cheese into one spectacular casserole that feels like a warm hug on a plate. Every bite is a delightful blend of savory spices, creamy textures, and fresh bursts of flavor, making it a perfect weeknight dinner or crowd-pleaser for gatherings. Let me walk you through how simple ingredients come together effortlessly in this Chicken Enchilada Rice Casserole to create something truly special.

Chicken Enchilada Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Enchilada Rice Casserole lies in its straightforward ingredients—each playing a key role in building layers of flavor and texture. From the tender chicken and gooey cheese to the fragrant spices and fresh garnishes, every component is essential and easy to find in your pantry or fridge.

1 lb chicken breast, cooked and shredded: The protein powerhouse that forms the hearty base of the casserole.
1 cup enchilada sauce: Adds the signature tangy, slightly spicy richness that defines the dish.
2 cups cooked rice: Helps soak up all the delicious flavors and provides a comforting texture.
1 can (15 oz) black beans, rinsed and drained: Adds a creamy texture and boosts fiber and nutrients.
1 can (15 oz) corn kernels, drained: Introduces sweet bursts and lovely color contrast.
1/2 cup sour cream: Brings a smooth, tangy creaminess that balances the spices.
2 cups shredded cheddar cheese, divided: Melts to perfection, creating gooey, cheesy goodness.
1 teaspoon chili powder: Infuses the casserole with warm, smoky heat.
1 teaspoon cumin: Adds earthiness and depth to the flavor profile.
1 teaspoon onion powder: Boosts savory notes without overpowering.
1 teaspoon garlic powder: Contributes aromatic richness throughout.
1/2 teaspoon salt: Enhances all the natural flavors in the dish.
1/4 teaspoon ground black pepper: Adds just the right touch of subtle heat.
Fresh cilantro, chopped (for garnish): Brightens the dish with fresh herbal notes and vibrant color.

How to Make Chicken Enchilada Rice Casserole

Step 1: Prepare Your Baking Dish

Start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures your casserole won’t stick and will bake evenly, making cleanup a breeze.

Step 2: Combine the Main Ingredients

In a large mixing bowl, toss together the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and half of the shredded cheddar cheese. This step is where all the magic begins, getting every ingredient coated in spicy, creamy goodness.

Step 3: Add the Spices

Next, sprinkle in the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until every bite promises a perfect balance of smoky, savory, and just a hint of heat. These spices elevate the casserole to an unforgettable flavor level.

Step 4: Transfer to Baking Dish

Pour the entire mixture into your prepared baking dish, spreading it out evenly so that it cooks uniformly. This layering will give you the perfect blend of textures in every serving.

Step 5: Top with Cheese

Sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole. This cheesy topping will melt and brown beautifully, adding a luscious finish to the dish.

Step 6: Bake to Perfection

Bake in the preheated oven for 20 to 30 minutes, or until the cheese is bubbling and golden. The aromas filling your kitchen at this point will be irresistible!

Step 7: Rest and Garnish

Once baked, take the casserole out and let it sit for a few minutes before serving. This resting time helps the flavors meld together and makes it easier to portion. Finally, garnish with freshly chopped cilantro for a burst of fresh color and taste.

How to Serve Chicken Enchilada Rice Casserole

Garnishes

Fresh cilantro is a classic addition that adds brightness to this already rich casserole. You can also add a dollop of sour cream, sliced jalapeños for some extra kick, or even a squeeze of fresh lime juice to bring a zesty balance to each bite.

Side Dishes

This casserole pairs wonderfully with simple sides like a fresh green salad, Spanish-style rice, or warm tortillas. A side of guacamole or pico de gallo also complements the flavor palette beautifully and adds variety to your meal.

Creative Ways to Present

For a crowd or special occasion, try serving the Chicken Enchilada Rice Casserole in individual ramekins or mini cast iron skillets for charming personal portions. You can also layer it in a clear baking dish and let guests scoop out their servings to appreciate the colorful layers.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Enchilada Rice Casserole in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

Want to save some for even longer? This casserole freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

Reheat leftovers in the microwave or oven until warmed through. If using the oven, cover the casserole with foil to prevent it from drying out, and bake at 350°F (175°C) for about 15 to 20 minutes. The cheese will melt again, and the flavors will blossom beautifully.

FAQs

Can I use rotisserie chicken instead of cooking chicken breast?

Absolutely! Using rotisserie chicken is a convenient shortcut that adds great flavor and tender texture, saving you time in the kitchen without sacrificing taste.

Is it possible to make this casserole vegetarian?

Yes! Simply omit the chicken and add extra beans, vegetables like bell peppers or zucchini, or use a plant-based protein to keep it hearty without meat.

Can I substitute the cheddar cheese with another type of cheese?

Definitely. Monterey Jack, pepper jack, or a Mexican cheese blend all work great and bring their own unique melting qualities and flavors to the dish.

How spicy is the Chicken Enchilada Rice Casserole?

It has a mild to moderate spice level thanks to the chili powder and enchilada sauce, making it family-friendly. You can always adjust the spices or add jalapeños if you like more heat.

Can I prepare this casserole ahead of time and bake it later?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before popping it in the oven for best results.

Final Thoughts

I can’t recommend this Chicken Enchilada Rice Casserole enough as a go-to meal for any night of the week. It’s easy to prepare, packed with flavor, and hits all the right notes of comfort and excitement on your plate. So next time you want a crowd-pleasing recipe that’s as tasty as it is simple, give this recipe a try—you might just find a new favorite for your recipe rotation!

Chicken Enchilada Rice Casserole Recipe

★★★★★

5.2 from 19 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Chicken Enchilada Rice Casserole is a flavorful, comforting one-dish meal combining tender shredded chicken, zesty enchilada sauce, hearty rice, black beans, and corn, all topped with melted cheddar cheese and garnished with fresh cilantro. Perfect for a simple weeknight dinner or meal prep, it’s packed with Tex-Mex spices and creamy sour cream for a rich, satisfying taste.

Instructions

Preheat and prepare dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Combine main ingredients: In a large mixing bowl, add the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese. This combination forms the casserole base with balanced flavors and textures.
Add spices: Sprinkle in the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to ensure every bite is flavorful.
Assemble casserole: Pour the mixture into the prepared baking dish and spread it out evenly so it cooks uniformly and layers are consistent.
Add cheese topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole for a golden bubbly cheese crust.
Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Rest and garnish: Remove from the oven and let the casserole sit for a few minutes to set. Garnish with chopped fresh cilantro for a fresh burst of color and flavor before serving.

Notes

You can substitute cooked rotisserie chicken to save time.
Use brown rice instead of white rice for added fiber and nutrition.
For extra heat, add diced jalapeños or a splash of hot sauce to the mixture.
To make it gluten-free, ensure your enchilada sauce and spices have no gluten-containing additives.
Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.

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