Name: Chicken Enchilada Rice Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
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; 1/2 cup chopped fresh cilantro; 1/4 cup sliced black olives (optional); 2 green onions, thinly sliced

Jump to Recipe

If you are craving a dish that perfectly balances comforting heartiness with vibrant, zesty flavors, then you have to try this Chicken Enchilada Rice Casserole. This one-pan wonder brings together tender shredded chicken, fluffy rice, savory beans, and a rich enchilada sauce that ties it all together beautifully. The melty cheese and fresh toppings elevate every bite, making it a crowd-pleaser for weeknight dinners or casual gatherings. It’s a simple yet delicious way to enjoy the essence of enchiladas without the hassle of rolling tortillas, and I promise, once you make this Chicken Enchilada Rice Casserole, it will become a cherished staple in your kitchen.

Chicken Enchilada Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward ingredients is all you need to whip up this flavorful Chicken Enchilada Rice Casserole. Each component plays an important role, from the protein-packed shredded chicken to the creamy cheeses that add a luscious texture and golden finish. Together, they make a colorful, satisfying meal that’s as fun to prepare as it is to eat.

Shredded chicken (2 cups): Rotisserie chicken works wonders for convenience and adds juicy tenderness.
Cooked rice (2 cups): White or brown rice adds a sturdy, fluffy base that soaks up the sauce perfectly.
Black beans (1 can, 15 oz, drained and rinsed): These add a creamy texture and a dose of fiber.
Diced tomatoes with green chilies (1 can, 10 oz): Brings a mild kick and vibrant color to the casserole.
Corn kernels (1 cup): Fresh, frozen, or canned, the sweetness brightens the dish beautifully.
Red enchilada sauce (1 can, 10 oz): This rich, tangy sauce makes the casserole pop with authentic enchilada flavor.
Shredded cheddar cheese (1 cup): Adds a sharp, melty topping that pairs perfectly with Monterey Jack.
Shredded Monterey Jack cheese (1 cup): Creamy and mild, it blends seamlessly with the cheddar for gooey goodness.
Chopped fresh cilantro (1/2 cup): Provides a fresh, herbaceous contrast to the cheesy richness.
Sliced black olives (1/4 cup, optional): For a briny pop that complements the layers of flavor.
Green onions (2, thinly sliced): Sprinkle on top for a crisp, fresh finish and visual appeal.

How to Make Chicken Enchilada Rice Casserole

Step 1: Prepare and Preheat

First things first, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This preparation ensures your casserole won’t stick and will bake evenly while building anticipation for that delicious aroma to fill your kitchen.

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. Mixing these ingredients well ensures every bite of your Chicken Enchilada Rice Casserole bursts with its full range of flavors.

Step 3: Layer the Casserole

Spread half of the chicken and rice mixture evenly in the prepared baking dish. Layering in halves helps the casserole bake with perfect texture and prevents it from becoming too dense or soupy.

Step 4: Add the Cheeses

Sprinkle half of both the shredded cheddar and Monterey Jack cheeses over the first layer. The cheeses melt into creamy pockets that bring depth and richness to every serving.

Step 5: Repeat the Layers

Top the cheese layer with the remaining chicken and rice mixture. This layering adds dimension and keeps the casserole hearty and satisfying.

Step 6: Pour the Remaining Enchilada Sauce

Drizzle the rest of the enchilada sauce evenly over the top layer. This sauce is the star that infuses the whole casserole with bold, tangy flavor.

Step 7: Final Toppings and Bake

Add the rest of the cheese on top, along with sliced black olives if you like, and sprinkle the green onions over everything. Pop the casserole into the oven and bake for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden. The anticipation just builds as the kitchen fills with that irresistible scent.

Step 8: Cool and Garnish

When the casserole is out of the oven, let it cool for about 5 minutes. Then, sprinkle chopped fresh cilantro over the top for a bright, fresh finish that complements the richness beautifully.

How to Serve Chicken Enchilada Rice Casserole

Garnishes

The perfect garnish can turn this casserole from tasty to show-stopping. Beyond the fresh cilantro and green onions baked right in, consider adding a dollop of sour cream or a squeeze of fresh lime juice for that extra zing. A few slices of avocado add creaminess, while jalapeño rings can crank up the heat if you like it spicy.

Side Dishes

Pair this Chicken Enchilada Rice Casserole with simple sides to round out your meal. A crisp green salad with lime vinaigrette and some crunchy tortilla chips make for a refreshing contrast. For a heartier spread, serve with Mexican street corn or a side of black bean salad for extra flavor and texture diversity.

Creative Ways to Present

Want to impress your family or guests? Serve the casserole in individual ramekins for personalized portions. You can also turn leftovers into enchilada soup by reheating with a splash of chicken broth for a comforting bowl that’s equally delicious. Another fun idea is to add a scoop on top of tostadas with extra salsa and guacamole for a playful twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your casserole, let any leftovers cool completely before transferring to an airtight container. Stored in the refrigerator, your Chicken Enchilada Rice Casserole will stay fresh for 3 to 4 days, ready to reheat for quick, satisfying meals during the week.

Freezing

This casserole freezes beautifully! Wrap it tightly with plastic wrap and foil or store in a freezer-safe container. It can stay well-preserved for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture before reheating.

Reheating

For reheating, the oven or microwave both work. If using an oven, cover the dish with foil and bake at 350°F (175°C) for about 20 minutes until warmed through. The microwave is faster—just cover loosely and heat in short intervals, stirring if needed to ensure even heating. The cheese may not be as melty as freshly baked, but the flavors will still shine.

FAQs

Can I use leftover chicken instead of rotisserie chicken?

Absolutely! Leftover cooked chicken works perfectly if you shred it finely. Rotisserie chicken is just a great shortcut that adds extra flavor and juiciness, but any cooked chicken is welcome here.

Is this recipe spicy?

The dish has a gentle kick from the diced tomatoes with green chilies and red enchilada sauce, which is usually mild-to-medium heat. You can easily adjust by choosing mild enchilada sauce or adding extra chili if you want more spice.

Can I make this casserole vegetarian?

Yes! Simply skip the chicken and add more beans and vegetables like bell peppers or zucchini for plenty of protein and texture. It’s just as satisfying without the meat.

What type of rice works best?

Either white or brown rice is fine, depending on your preference. White rice cooks softer and quicker, brown rice adds a nuttier flavor and chewier texture. Just be sure your rice is fully cooked before mixing.

Can I prepare this recipe ahead of time before baking?

Definitely! You can assemble the casserole a few hours or even the day before. Keep it covered in the refrigerator and bake when ready. This makes it a fantastic option for busy days when you want to save time.

Final Thoughts

There’s something truly special about a dish that feels like a warm hug on a plate, and this Chicken Enchilada Rice Casserole fits that description perfectly. It’s easy to make, bursting with flavor, and always brings smiles around the table. I can’t wait for you to try it and make it your own go-to recipe for busy nights or casual get-togethers. Once you do, I promise this casserole will be just as beloved in your home as it is in mine.

Chicken Enchilada Rice Casserole Recipe

★★★★★

5.2 from 29 reviews

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

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Description

This Chicken Enchilada Rice Casserole is a delicious, easy-to-make meal that combines shredded chicken, rice, black beans, and enchilada sauce topped with melted cheddar and Monterey Jack cheese. Perfect for a comforting dinner, it’s packed with flavors and can be prepared quickly, making it a great family-friendly recipe.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
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 well incorporated.
Layer First Half: Spread half of the chicken and rice mixture evenly in the prepared baking dish to create the first layer of the casserole.
Add Cheese Layer: Sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly over the first layer for a rich cheesy flavor.
Layer Second Half: Add the remaining chicken and rice mixture on top of the cheese layer, evenly spreading it out.
Pour Sauce: Pour the remaining enchilada sauce evenly over the top layer, ensuring the casserole stays moist and flavorful.
Top with Cheese and Garnishes: Sprinkle the rest of the shredded cheeses, sliced black olives if using, and thinly sliced green onions over the enchilada sauce.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Cool: Remove the casserole from the oven and allow it to cool for about 5 minutes to set and make serving easier.
Garnish and Serve: Sprinkle fresh chopped cilantro over the top before serving to add a fresh herbaceous flavor and colorful presentation.

Notes

You can substitute shredded chicken with cooked turkey or tofu for a different protein option.
Brown rice adds a nuttier flavor and more fiber compared to white rice.
For a spicier casserole, add chopped jalapeños or use a spicy enchilada sauce.
Black olives are optional; you can omit them if preferred.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Reheat covered in the oven or microwave until warmed through.
To make this recipe gluten-free, verify that the enchilada sauce and canned ingredients are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American