There’s something magical about pulling a hot, bubbly casserole out of the oven—especially one that delivers all the flavor of enchiladas without the extra fuss of rolling tortillas. That’s where this Chicken Enchilada Rice Casserole comes in. It’s bold, cheesy, hearty, and exactly what you need when dinner needs to hit the table fast but still feel homemade. Whether you’re feeding your family on a weeknight or bringing something crowd-pleasing to a potluck, this dish is a surefire hit.
What I love most about this casserole (besides the gooey melted cheese on top) is how incredibly easy it is to throw together. You’re basically just mixing, layering, and baking. The ingredients are pantry-friendly, and it’s one of those recipes where you can swap in what you have on hand without much trouble. Bonus: it makes amazing leftovers.
Let me walk you through how to make it step by step—and don’t worry, no tortilla-rolling or stovetop juggling required.
Why You’ll Love This Recipe
One-pan magic: Everything goes into a single baking dish, making cleanup a breeze.
Tex-Mex flavor: Chili powder, cumin, and enchilada sauce pack in that bold, smoky flavor.
Flexible and forgiving: Great for using up leftover chicken, rice, or even vegetables.
Feeds a crowd: Perfect for busy weeknights, game days, or meal prepping for the week ahead.
Ingredients You’ll Need
Here’s everything you’ll need to bring this cheesy, satisfying casserole to life:
1 lb chicken breast, cooked and shredded (or use rotisserie for even more convenience)
1 cup enchilada sauce (mild or spicy, your choice)
2 cups cooked rice (white or brown rice both work)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained
½ cup sour cream (adds creaminess and tang)
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
Fresh cilantro, chopped (for garnish)
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of oil or nonstick spray. This helps keep things from sticking and makes cleanup so much easier.
Step 2: Mix It All Together
Grab a large mixing bowl and combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese. This mixture is your flavor-packed base.
Next, add the chili powder, cumin, onion powder, garlic powder, salt, and pepper. Give it all a good stir until everything is evenly coated and mixed. You should have a thick, colorful mixture that already smells amazing.
Step 3: Transfer to Baking Dish
Pour the mixture into your prepared baking dish and spread it out evenly using a spatula or the back of a spoon. Try to level the top a bit so it bakes evenly.
How to Finish and Customize Your Chicken Enchilada Rice Casserole
Now that your casserole is all layered up and ready to go, it’s time for the best part—getting it hot, melty, and golden in the oven. This next section walks you through the final steps of the recipe and offers a few creative tips to make it your own. Whether you’re craving extra heat, sneaking in veggies, or stretching it out for leftovers, this dish is endlessly adaptable.
I personally love this recipe because it always feels like a reward at the end of a long day. It’s cozy, filling, and packed with just enough spice to make it interesting—but not so much that it scares off the kids. Let’s finish it up and talk about a few ways you can tailor it to your taste.
Step 4: Add the Cheese Topping
Once your casserole mixture is spread evenly in the baking dish, sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Don’t be shy—this is what gives you that golden, bubbly layer of goodness that makes casseroles so satisfying. If you’re feeling extra indulgent, you can even mix in a little Monterey Jack or Pepper Jack for added flavor and creaminess.
Step 5: Bake Until Bubbly
Place the baking dish in your preheated 350°F (175°C) oven. Bake for 20 to 30 minutes, or until the cheese is fully melted and the casserole is heated through. You’ll know it’s ready when the edges are bubbling slightly and the cheese is lightly golden on top.
Step 6: Let It Rest and Garnish
After baking, remove the dish from the oven and let it rest for about 5 minutes. This helps everything set just a little bit, making it easier to serve without falling apart. Just before serving, sprinkle chopped fresh cilantro over the top for a pop of color and a touch of freshness. If cilantro isn’t your thing, you could also top it with green onions or even a few diced tomatoes.
Make It Your Own: Variations and Swaps
One of the reasons I always come back to this casserole is because it’s such a great canvas for whatever you’re in the mood for—or whatever’s left in your fridge. Here are a few ways you can mix things up:
Spice it up: Add chopped jalapeños or use a hot enchilada sauce if you like a little kick. A dash of cayenne works too.
Switch the protein: Not a fan of chicken? Try ground beef, turkey, or even shredded pork.
Add veggies: Bell peppers, zucchini, or spinach mix in beautifully and add extra nutrition. Just sauté them lightly before adding.
Change the cheese: Feel free to use Mexican blend, Monterey Jack, or even a smoky chipotle cheddar if you have it.
Make it creamy: Stir in a bit of cream cheese or replace the sour cream with Greek yogurt for a different texture and flavor.
Go low-carb: If you’re cutting carbs, try using cauliflower rice instead of regular rice. It holds up surprisingly well in this dish.
Storage and Leftover Tips
This casserole stores like a dream. Just cover any leftovers tightly and refrigerate for up to 4 days. It also reheats beautifully in the microwave or oven, making it a great make-ahead option for lunches or a second round of dinner.
If you want to freeze it, go ahead and assemble everything (up to the cheese topping), then cover it tightly with foil and freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge and then pop it in the oven as directed.
Chicken Enchilada Rice Casserole FAQs and Final Thoughts
Before you dive into making this delicious casserole, I want to wrap things up with a few frequently asked questions. These are the kinds of things I hear from readers (and have wondered myself!) when it comes to getting a recipe just right. From ingredient swaps to storage tips, this section is here to help you feel 100% confident before you grab your baking dish.
FREQUENTLY ASKED QUESTIONS
1. Can I use instant rice or leftover rice in this recipe?
Absolutely. Leftover rice is perfect here because it’s already cooked and tends to be a bit drier, which works well in casseroles. If you’re using instant rice, just follow the package directions to cook it before adding.
2. What’s the best chicken to use?
I usually go with poached chicken breasts, but rotisserie chicken is my go-to when I’m short on time. You can also use leftover roasted chicken or even slow cooker shredded chicken. Just make sure it’s fully cooked before mixing it in.
3. Is this casserole freezer-friendly?
Yes! You can freeze it before or after baking. If freezing unbaked, assemble everything, cover it tightly with foil, and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed. If freezing after baking, let it cool completely, then freeze individual portions or the whole thing for easy reheating.
4. How can I make it spicier?
For more heat, add diced jalapeños, a pinch of cayenne pepper, or use a hot enchilada sauce. You can also top it with a little hot sauce just before serving.
5. Can I make this casserole ahead of time?
Definitely. You can assemble the whole thing a day in advance and store it in the fridge, covered, until you’re ready to bake. Just add 5–10 minutes to the baking time if it’s coming straight from the fridge.
6. What other cheeses work well in this dish?
While cheddar is classic, you can use a blend of Mexican cheeses, Monterey Jack, Pepper Jack, or even Colby. Just make sure the cheese melts well for that gooey finish.
7. How should I serve this casserole?
It’s great on its own, but you can also serve it with a side salad, tortilla chips, guacamole, or even wrapped in a warm flour tortilla for a Tex-Mex burrito-style twist.
Final Thoughts: Your New Go-To Weeknight Comfort Meal
There’s just something about casseroles that never goes out of style—especially when they’re as easy and flavorful as this Chicken Enchilada Rice Casserole. It’s a dish that checks all the boxes: satisfying, family-friendly, and flexible enough to suit your cravings or pantry stash.
If you’ve been looking for a comforting dinner that doesn’t take hours in the kitchen or leave you with a sink full of dishes, this one’s for you. Plus, it’s just as good the next day—maybe even better. I love making a big batch and knowing I’ve got lunch or dinner handled for the next few days.
Try it out this week and let me know how it goes. Did you add something extra? Make it spicier? Sub in a different protein? I’d love to hear your twist on it, so don’t forget to drop a comment or share your version with me. Happy cooking!
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Chicken Enchilada Rice Casserole
Description
This Chicken Enchilada Rice Casserole is a delicious, all-in-one meal packed with bold Tex-Mex flavors. Loaded with shredded chicken, beans, corn, and cheese, it delivers all the comforting elements of enchiladas in a simplified, baked form—perfect for busy nights or feeding a hungry crowd.
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
½ cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
Fresh cilantro, chopped (for garnish)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2️⃣ In a large mixing bowl, combine the shredded chicken with enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.
3️⃣ Add the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
4️⃣ Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
5️⃣ Bake for 20 to 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
6️⃣ Remove from the oven and let rest for a few minutes. Garnish with freshly chopped cilantro before serving.
Notes
You can use rotisserie chicken for convenience or substitute with ground chicken or turkey. For extra spice, mix in chopped jalapeños or use a spicier enchilada sauce. Leftovers can be stored in the fridge and reheat well the next day.
