Introduction

This Chicken Enchilada Rice Casserole is a comforting, flavorful dish that combines shredded chicken, rice, beans, and cheese with classic Mexican spices. It’s an easy one-pan meal perfect for busy weeknights or casual gatherings.

A close-up of a cheesy rice dish being lifted with a silver serving spoon from a clear glass baking dish. The dish has several layers: a creamy orange-yellow cheese sauce mixed with white rice, black beans, and corn forming the base layer, topped with melted golden-yellow and white cheese that stretches as the spoon lifts the portion. Small green cilantro leaves are scattered on top, adding color contrast. The background is a white marbled texture with a soft focus. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.
Step 3: Add the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
Step 5: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Step 6: Bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
Step 7: Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh cilantro for added color and flavor.

Tips & Variations

Use rotisserie chicken to save time on cooking and shredding the chicken.
For extra heat, add diced jalapeños or a pinch of cayenne pepper to the mix.
Swap cheddar cheese with a Mexican cheese blend for a more authentic flavor.
Serve with a squeeze of fresh lime and a dollop of guacamole for added zest.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up shot shows a scoop of cheesy rice casserole being lifted from a glass baking dish. The casserole has two main layers: the base is a mix of white rice, black beans, and yellow corn, all coated in a reddish sauce, while the top layer is melted bright orange cheese that stretches in strings as the scoop rises. Fresh green cilantro leaves are scattered on top of the cheese, adding color contrast. The clear baking dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegetarian?

Yes, simply omit the chicken and add extra beans or sautéed vegetables like bell peppers and zucchini for a hearty vegetarian version.

What can I use instead of enchilada sauce?

You can substitute enchilada sauce with salsa or a homemade tomato-based sauce spiced with chili powder and cumin for a similar flavor.

Chicken Enchilada Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

A flavorful and comforting Chicken Enchilada Rice Casserole combining shredded chicken, enchilada sauce, rice, black beans, corn, and cheese, baked to bubbly perfection and garnished with fresh cilantro for a hearty meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Mexican-American
Diet: Gluten Free

Ingredients

Scale

Protein & Dairy

1 lb chicken breast, cooked and shredded
1/2 cup sour cream
2 cups shredded cheddar cheese, divided

Vegetables & Beans

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained
Fresh cilantro, chopped (for garnish)

Grains & Sauces

1 cup enchilada sauce
2 cups cooked rice

Spices

1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy clean-up.
Combine Ingredients: In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of shredded cheddar cheese for a creamy, flavorful base.
Season the Mixture: Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper to the bowl. Mix everything thoroughly to evenly distribute all the spices throughout the casserole.
Transfer to Baking Dish: Pour the prepared mixture into the greased baking dish and spread it evenly to allow uniform baking.
Add Topping Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole for a gooey, cheesy crust.
Bake: Place the dish in the oven and bake for 20 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Rest and Garnish: Remove from the oven and let the casserole rest for a few minutes before serving. Garnish with chopped fresh cilantro to add color and fresh flavor.

Notes

Use pre-cooked or rotisserie chicken to save time.
For extra heat, add chopped jalapeños or a dash of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a lighter version, use low-fat cheese and sour cream.
Serve with a side of guacamole or salsa for added flavor.

Keywords: Chicken Enchilada Rice Casserole, enchilada casserole, baked chicken casserole, Mexican casserole, easy dinner recipe