Welcome to comfort food central! This Chicken Enchilada Rice Casserole Recipe is that magical one-dish dinner you can toss together in under an hour, brimming with zesty flavors, gooey melted cheese, and satisfying textures. Picture layers of juicy chicken, creamy rice, hearty beans, and sweet corn all snuggled in tangy enchilada sauce, then crowned with gooey cheese, fresh scallions, and vibrant cilantro. It’s a weeknight superstar, a potluck favorite, or the dish you make when you just need a big ol’ food hug. This is the kind of meal my friends request again and again!
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a fancy pantry to make this Chicken Enchilada Rice Casserole Recipe. Every ingredient has a starring role—some give that crave-worthy flavor, others lend creaminess or crunch, and a few bring a vibrant pop of color. Let’s break down what each brings to the table!
- Cooked shredded chicken: Rotisserie or home-cooked—this is the hearty base that soaks up all the flavors beautifully.
- Cooked white or brown rice: The comfort element that makes this casserole so filling and perfect for soaking up sauce.
- Canned black beans (drained and rinsed): For earthiness, extra protein, and that irresistible Southwest bite.
- Red enchilada sauce: Brings the whole dish together with bold, tangy flavor; go mild or spicy to taste.
- Corn kernels (fresh, canned, or frozen): Adds sweetness and juicy pops in every bite.
- Sour cream: The secret to ultimate creaminess, balancing spices and lending a luscious texture.
- Chili powder: Infuses a gentle heat and depth, without being overwhelming.
- Cumin: Gives that warm, earthy undertone classic to Tex-Mex favorites.
- Garlic powder: Rounds out the seasoning with aromatic punch.
- Salt and black pepper: Because every good dish needs a little balance and brightness!
- Shredded cheddar or Mexican blend cheese: Melts into bubbling, golden, cheesy goodness on top and throughout.
- Chopped green onions: Layer on fresh crunch and color at the finish.
- Chopped fresh cilantro: The essential sprinkle for brightness and a kick of herbal zing.
How to Make Chicken Enchilada Rice Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F so it’s nice and hot when your casserole is ready to bake. While the oven is warming up, grease a 9×13-inch baking dish with a bit of oil or nonstick spray. This will help with easy cleanup and ensure every cheesy edge lifts out perfectly.
Step 2: Mix Up the Filling
Grab a big mixing bowl—the bigger, the better! Add in your cooked shredded chicken, fluffy cooked rice, black beans, corn, enchilada sauce, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Stir it all together until everything is thoroughly combined and the sauce is evenly coating each bite. You’ll want to see all those colors and textures in every scoop.
Step 3: Add Cheese and Assemble
Fold in 1 cup of the shredded cheese right into the chicken and rice mixture. This melts into the filling while baking, making every serving perfectly cheesy and delicious. Pour the whole mixture into your prepared dish and spread it out evenly with a spatula.
Step 4: Top and Bake
Sprinkle the remaining 1/2 cup of cheese over the top, covering as much of the surface as you can for that luscious, bubbly cheese layer. Cover the dish with foil, then bake in the center of your oven for 20 minutes so the flavors meld and cheese gets a good head start on melting.
Step 5: Uncover and Finish Baking
After 20 minutes, remove the foil to let the top brown and the cheese get that crave-worthy bubbly finish. Bake for another 10 minutes until melted, golden, and irresistible. Once baked, give it at least 5 minutes to rest so it sets up for easy cutting and serving.
Step 6: Add Toppings and Serve
Before you dig in, scatter chopped green onions and plenty of fresh cilantro across the top. These final flourishes add color, crunch, and that fresh flavor pop that takes this Chicken Enchilada Rice Casserole Recipe over the top!
How to Serve Chicken Enchilada Rice Casserole Recipe
Garnishes
A handful of chopped green onions and a shower of fresh cilantro are essential for brightness and crunch, but don’t stop there! Dollop on extra sour cream, scatter sliced jalapeños, or add diced tomatoes and avocado for extra color and creaminess—it’s all about piling on those favorite fresh toppings.
Side Dishes
Pair your Chicken Enchilada Rice Casserole Recipe with classic sides like a crisp green salad or homemade guacamole and tortilla chips for scooping up every last bit. For a heartier feast, try roasted vegetables, Mexican street corn, or even simple seasoned black beans to round things out.
Creative Ways to Present
Turn this casserole into a show-stopping party spread! Serve it family-style right from the baking dish, spoon it into individual ramekins for a fun twist, or tuck generous scoops into warm tortillas for make-your-own burritos. It’s tasty enough for Taco Tuesday and festive enough for a potluck.
Make Ahead and Storage
Storing Leftovers
Once cooled, just pop any leftover Chicken Enchilada Rice Casserole Recipe in an airtight container and store it in the refrigerator for 3–4 days. The flavors get even better as they mingle, so leftovers are a lunch dream!
Freezing
This casserole is made for the freezer. Assemble and bake as directed, or freeze before baking (just leave off the green onions and cilantro until serving). Wrap tightly in foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm individual portions in the microwave for 1–2 minutes. To refresh a whole casserole, cover with foil and bake at 350°F until heated through; remove foil during the last 10 minutes for a bubbly, golden top. Don’t forget to add fresh garnishes before serving!
FAQs
Can I make Chicken Enchilada Rice Casserole Recipe ahead of time?
Absolutely. Assemble the casserole up to a day in advance, cover tightly, and keep it chilled in the fridge. When you’re ready, just bake as directed, adding a few extra minutes if it’s cold from the fridge.
What kind of chicken works best?
Shredded rotisserie chicken is incredibly convenient and flavorful, but any cooked and shredded chicken breast or thigh will do the trick. Using leftovers? Perfect!
Can I use green enchilada sauce instead of red?
Yes, feel free to swap in green enchilada sauce for a tangier, slightly lighter flavor. The recipe is super flexible, so go with whichever variety you love.
How spicy is this Chicken Enchilada Rice Casserole Recipe?
As written, it’s mild and family-friendly, but you can crank up the heat by using hot enchilada sauce, an extra dash of chili powder, or stirring in diced jalapeños.
Is this recipe gluten-free?
It can be! Double-check that your enchilada sauce and all packaged ingredients are certified gluten-free, and this dish is naturally safe for gluten-free folks.
Final Thoughts
I hope you’re as excited to make this Chicken Enchilada Rice Casserole Recipe as I am to share it. It’s cozy, colorful, and endlessly customizable—everything a great casserole should be. Give it a try and don’t be surprised if it becomes the most-requested dish at your dinner table!
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Chicken Enchilada Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Rice Casserole is a flavorful and comforting dish that is easy to make and perfect for a family dinner. Layers of tender chicken, rice, black beans, and corn are smothered in enchilada sauce, topped with cheese, and baked to gooey perfection.
Ingredients
For the Casserole:
- 2 cups cooked shredded chicken
- 2 cups cooked white or brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped green onions
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the filling: In a large bowl, mix the chicken, rice, black beans, enchilada sauce, corn, sour cream, spices, salt, pepper, and 1 cup of cheese.
- Assemble the casserole: Spread the mixture in a baking dish, top with remaining cheese, cover with foil, and bake for 20 minutes.
- Finish baking: Remove foil, bake for 10 more minutes until cheese is bubbly. Rest for 5 minutes before serving. Garnish with green onions and cilantro.
Notes
- This dish is great for meal prep or freezing.
- Add diced jalapeños for a spicy kick or try green enchilada sauce for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
