Chicken Enchilada Rice Casserole Recipe (35 Minutes)
Casseroles are the unsung heroes of weeknight cooking. They save time, make cleanup easy, and combine all your favorite flavors into one bubbling, cheesy dish. One of the most comforting and flavorful casseroles you can make is Chicken Enchilada Rice Casserole. It’s quick (ready in just 35 minutes), incredibly hearty, and packs all the beloved flavors of chicken enchiladas — without needing to roll tortillas.
This casserole blends tender shredded chicken, fluffy rice, creamy enchilada sauce, beans, corn, and plenty of cheese. It’s everything you want in a Mexican-inspired comfort meal, layered into one family-friendly dish.
Why You’ll Love This Recipe
- Quick & Easy: On the table in just 35 minutes.
- One-Dish Wonder: Protein, carbs, veggies, and cheese all in one pan.
- Family Friendly: Mild spice level with options to adjust heat.
- Perfect for Leftovers: Great for meal-prep or freezing.
🛒 Ingredients
- 2 cups cooked chicken, shredded (rotisserie works best)
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 oz) red enchilada sauce (or homemade)
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded Mexican cheese blend (divided)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: diced avocado, sliced jalapeños, extra sour cream
👩🍳 Instructions
- Preheat Oven: Set oven to 375°F (190°C) and lightly grease a 9×13 casserole dish.
- Mix Base Ingredients: In a large bowl, combine shredded chicken, cooked rice, black beans, corn, diced tomatoes with chilies, enchilada sauce, sour cream, and half the shredded cheese. Stir until well mixed.
- Season: Add chili powder, cumin, smoked paprika, salt, and pepper. Adjust seasonings to taste.
- Assemble Casserole: Spread mixture evenly into the prepared casserole dish.
- Top with Cheese: Sprinkle remaining shredded cheese across the top.
- Bake: Place casserole in oven and bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Serve & Garnish: Remove from oven, let cool for 5 minutes, and top with fresh cilantro, avocado, or jalapeños if desired.
🍽 Serving Suggestions
- Pair with a fresh Mexican side salad for crunch.
- Serve with tortilla chips or warm flour tortillas for scooping.
- Add a dollop of guacamole or pico de gallo for freshness.
Chicken Enchilada Rice Casserole
A quick and hearty casserole combining shredded chicken, rice, beans, corn, enchilada sauce, and cheese. Ready in just 35 minutes and perfect for family dinners.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9×13 casserole dish.
- In a large bowl, combine shredded chicken, rice, beans, corn, diced tomatoes, enchilada sauce, sour cream, and half the cheese.
- Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
- Spread mixture evenly in the prepared casserole dish.
- Top with the remaining cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Let cool slightly, then garnish with cilantro before serving.
Notes
For a spicier casserole, use hot enchilada sauce and add sliced jalapeños before baking. Can be frozen before or after baking.
🌟 Pro Tips
- Use leftover rotisserie chicken for convenience.
- Substitute with green enchilada sauce for a milder, tangier flavor.
- Add extra veggies like bell peppers or zucchini for a more nutritious twist.
