Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole is a cozy, one pan family dinner made with tender chicken, fluffy rice, and melty cheese baked in bold enchilada sauce. It is an easy, comforting recipe that brings everyone together around the table on busy weeknights.

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Course: Breakfast, Dinner

Cuisine: Mexican American

Keyword: Chicken Enchilada Rice Casserole, easy chicken casserole, enchilada rice bake, family friendly casserole, one-pan dinner

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 420kcal

Cost: $14

Equipment

1 9×13-inch baking dish Lightly grease to prevent sticking
1 Large mixing bowl
1 Aluminum foil Needed to trap steam so the rice cooks properly
1 Wooden spoon or spatula

Ingredients

2 cups cooked shredded chicken Rotisserie chicken works best
1.5 cups long grain white rice Uncooked jasmine or regular white rice
2 cups red enchilada sauce Store bought or homemade
1 can black beans 15 oz, drained and rinsed
1 can corn kernels 15 oz, drained
1 can diced tomatoes with green chilies 10 oz, undrained
1 cup sour cream
2 cups chicken broth
1 packet taco seasoning 1 oz
1 teaspoon ground cumin
1 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cups shredded cheese White cheddar and Monterey Jack blend, divided
0.5 cup fresh cilantro Chopped, for topping

Instructions

Preheat the oven to 375°F and lightly grease the baking dish.
In a large bowl, stir together the shredded chicken, uncooked rice, enchilada sauce, black beans, corn, diced tomatoes with green chilies, sour cream, chicken broth, taco seasoning, cumin, garlic powder, salt, and black pepper.
Fold in 1 cup of the shredded cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Cover tightly with foil and bake for 35 to 40 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top, and return to the oven uncovered.
Bake for another 10 to 12 minutes until the cheese is melted, bubbly, and lightly golden.
Let the casserole rest for 5 minutes before serving. Sprinkle with fresh cilantro and serve warm.

Notes

This casserole is perfect for busy nights when you still want a homemade meal that feels comforting and special.
For a green version, swap red enchilada sauce with green enchilada sauce or salsa verde.
You can replace chicken with cooked ground beef or keep it vegetarian by doubling the beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This dish freezes well and makes a wonderful make ahead dinner for future busy evenings.

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