Description
This easy, cheesy casserole is a comforting fusion of Mexican flavors and classic casserole goodness. Tender shredded chicken and fluffy rice are smothered in a creamy enchilada sauce blend, then baked until bubbling with melted cheese. It’s a hearty, crowd-pleasing meal perfect for weeknight dinners, potlucks, or meal prep.
Ingredients
3 cups cooked shredded chicken
2 cups cooked rice (white or brown)
1 can (10 oz) red enchilada sauce
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 1/2 cups shredded cheddar or Mexican blend cheese
1/2 cup diced green chiles (optional)
1 teaspoon ground cumin
Salt and pepper to taste
Toppings (optional):
Chopped cilantro
Sliced jalapeños
Green onions
Extra cheese
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2️⃣ In a large mixing bowl, combine the cooked shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, diced green chiles (if using), cumin, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
3️⃣ Fold in half of the shredded cheese into the mixture, ensuring it’s distributed throughout the casserole base.
4️⃣ Transfer the mixture into the prepared baking dish and spread it out evenly. Top with the remaining shredded cheese.
5️⃣ Bake uncovered for 25 to 30 minutes, or until the casserole is hot throughout and the cheese on top is fully melted and bubbling.
6️⃣ Remove from the oven and let it rest for a few minutes. Garnish with your choice of chopped cilantro, sliced jalapeños, green onions, or an extra sprinkle of cheese before serving.
Notes
This casserole is incredibly versatile—swap in rotisserie chicken to save time, or try it with green enchilada sauce for a twist. Add black beans or corn for extra texture and flavor. It stores well in the refrigerator for up to 3 days and can be frozen for longer storage. Reheat in the oven or microwave and enjoy a delicious, no-fuss meal any night of the week.