Chicken Enchilada Rice Casserole

Sofia

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole brings all the bold flavors of enchiladas in one easy, comforting, and cheesy bake. Loaded with shredded chicken, enchilada sauce, rice, beans, and melty cheese—it's a family-favorite one-pan dinner!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6

Course: Mexican-American

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

2 cups cooked rice white or brown
2 cups shredded cooked chicken rotisserie works great
1½ cups red enchilada sauce
1 cup canned black beans drained and rinsed
1 cup canned corn drained
1½ cups shredded Mexican cheese blend
½ cup sour cream optional, for creamier texture
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Fresh cilantro chopped (for garnish)
Sliced jalapeños green onions, or avocado (optional for topping)

Method

Preheat the Oven:

Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish.

Mix the Casserole:

In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, garlic powder, onion powder, salt, pepper, and half of the shredded cheese.
If using sour cream, stir it in for added creaminess.

Assemble:

Pour the mixture into the prepared baking dish.
Spread evenly and top with the remaining cheese.

Bake:

Bake uncovered for 20–25 minutes, or until cheese is bubbly and golden on top.

Serve:

Garnish with chopped cilantro, sliced green onions, or jalapeños.
Serve with a side of tortilla chips, a fresh salad, or guacamole.

Notes

Make it Spicy: Use hot enchilada sauce or add chopped green chiles.
Cheese Options: Try pepper jack, Monterey Jack, or cheddar.
Meal Prep Friendly: Store in the fridge for up to 4 days or freeze for up to 2 months.
No Rice? Substitute with cooked quinoa or cauliflower rice for a lower-carb version.