Imagine a bubbling, cheesy Chicken Enchilada Rice Casserole that captures all the bold flavors of traditional enchiladas without the tedious rolling and assembly. This easy chicken enchilada rice casserole combines tender shredded chicken, fluffy rice, black beans, and sweet corn in a zesty enchilada sauce, all topped with a glorious blanket of melted cheddar and Monterey Jack cheese. With just 35 minutes from start to finish, this one-dish wonder transforms simple ingredients into a Mexican-inspired feast that satisfies even the pickiest eaters. The layers of flavor from diced tomatoes with green chilies, fresh cilantro, and savory cheese create an irresistible combination that tastes like it took hours when it actually requires minimal effort. This crowd-pleasing casserole proves that comfort food can be both easy and impressive.
Table of Contents
Why You’ll Love This Chicken Enchilada Rice Casserole Recipe
- Quick 35-minute dinner from start to finish using rotisserie chicken and cooked rice for ultimate weeknight convenience
- One-dish wonder with layers of Mexican-inspired flavors that eliminate the need for rolling individual enchiladas
- Family-friendly crowd-pleaser that even picky eaters love with familiar ingredients and customizable spice levels
- Perfect for meal prep – makes 8 generous servings, freezes beautifully, and tastes amazing as leftovers all week long
Easy Chicken Enchilada Rice Casserole
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Can opener
- Measuring cups
- Cutting board and knife
Ingredients
Casserole Base Ingredients
- 2 cups cooked shredded chicken rotisserie chicken works great, saves time
- 2 cups cooked rice white or brown, day-old rice works best
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies Rotel brand recommended
- 1 cup corn kernels fresh, frozen, or canned work equally well
- 1 can (10 ounces) red enchilada sauce mild, medium, or hot based on preference
Cheese and Toppings
- 1 cup shredded cheddar cheese sharp or mild
- 1 cup shredded Monterey Jack cheese melts beautifully
- 1/2 cup fresh cilantro chopped, for garnish
- 1/4 cup sliced black olives optional
- 2 whole green onions thinly sliced
Optional Garnishes
- Sour cream for serving
- Sliced avocado for serving
- Lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn kernels, and half of the red enchilada sauce. Stir everything together thoroughly until well combined.
- Spread half of the chicken-rice mixture evenly in the bottom of your prepared baking dish. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over this layer.
- Add the remaining chicken and rice mixture on top of the cheese layer, spreading evenly. Pour the remaining enchilada sauce over everything, ensuring even coverage.
- Top with the rest of both cheeses, sliced black olives, and sliced green onions for the final layer.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is completely melted, bubbly around the edges, and lightly golden on top.
- Remove from oven and let the casserole cool for 5 minutes to set. Sprinkle fresh chopped cilantro generously over the top before cutting into squares and serving.
- Serve with optional garnishes like sour cream, sliced avocado, extra cilantro, and lime wedges.
Notes
What You Need for Chicken Enchilada Rice Casserole
Essential Ingredients for the Casserole Base
- 2 cups cooked shredded chicken – rotisserie chicken saves time and adds amazing flavor
- 2 cups cooked rice – white or brown rice works perfectly, day-old rice is ideal
- 1 can (15 ounces) black beans – drained and rinsed, adds protein and fiber
- 1 can (10 ounces) diced tomatoes with green chilies – Rotel brand recommended for authentic flavor
- 1 cup corn kernels – fresh, frozen, or canned work equally well for sweetness
- 1 can (10 ounces) red enchilada sauce – mild, medium, or hot based on preference
For the Cheesy Topping Layers
- 1 cup shredded cheddar cheese – sharp or mild cheddar for classic flavor
- 1 cup shredded Monterey Jack cheese – adds creamy, mild flavor and melts beautifully
- 1/2 cup fresh cilantro, chopped – brightens the entire dish with fresh herbal notes
- 1/4 cup sliced black olives – optional, adds briny flavor and visual appeal
- 2 green onions, thinly sliced – adds mild onion flavor and vibrant color
Optional Garnishes for Serving
- Sour cream – cooling creaminess balances the spices
- Sliced avocado – adds richness and healthy fats
- Extra fresh cilantro – for garnish and brightness
- Lime wedges – fresh squeeze adds vibrant acidity
How to Make Chicken Enchilada Rice Casserole (Step-by-Step)
Step 1: Preparing Your Baking Dish
- Preheat and prepare (2 minutes): Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
Step 2: Building Your Flavorful Casserole
- Mix the base (5 minutes): In a large mixing bowl, combine shredded chicken, cooked rice, drained black beans, diced tomatoes with green chilies, corn kernels, and half of the red enchilada sauce. Stir everything together thoroughly until well combined and evenly distributed.
- Layer the casserole (3 minutes): Spread half of the chicken-rice mixture evenly in the bottom of your prepared baking dish, creating the first layer. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over this layer.
- Add remaining layers: Add the remaining chicken and rice mixture on top of the cheese layer, spreading evenly. Pour the remaining enchilada sauce over everything, ensuring even coverage. Top with the rest of both cheeses, sliced black olives, and sliced green onions for the final layer.
Step 3: Baking to Bubbly Perfection
- Bake to golden perfection (20-25 minutes): Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is completely melted, bubbly around the edges, and lightly golden on top.
- Cool and garnish: Remove from oven and let the casserole cool for 5 minutes to allow it to set properly for cleaner serving. Sprinkle fresh chopped cilantro generously over the top before cutting into squares and serving.
Expert Tips for the Best Chicken Enchilada Rice Casserole
Use rotisserie chicken – buying pre-cooked rotisserie chicken saves significant time and adds incredible flavor from the seasonings, making this truly a 35-minute meal. Day-old rice works best – slightly dried-out refrigerated rice absorbs the enchilada sauce better than freshly cooked rice and prevents mushiness. Layer strategically – putting cheese in the middle layer creates gooey pockets throughout while the top cheese provides that irresistible golden crust. Don’t skip the cooling time – letting the casserole rest for 5 minutes after baking allows the layers to set, making serving much easier and preventing a soupy mess. Customize the heat level – use mild enchilada sauce for kids, medium for most families, or hot sauce plus jalapeños for spice lovers.
How to Store and Serve Chicken Enchilada Rice Casserole
Store leftover chicken enchilada rice casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and improve as it sits, making leftovers incredibly delicious. For longer storage, cover the assembled but unbaked casserole tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, adding 5-10 extra minutes to the baking time. Reheat individual portions in the microwave for 1-2 minutes or warm the entire casserole covered in a 350°F oven for 15 minutes. Serve this hearty casserole with crisp green salad with lime vinaigrette, homemade guacamole and tortilla chips, fresh pico de gallo, warm flour tortillas, and garnishes like sour cream, sliced avocado, extra cilantro, and lime wedges for a complete Mexican-inspired feast.
Chicken Enchilada Rice Casserole Recipe Variations You’ll Love
Vegetarian Enchilada Rice Casserole: Replace chicken with extra black beans, pinto beans, and roasted vegetables like zucchini and bell peppers. Spicy Version: Add diced jalapeños to the mixture, use hot enchilada sauce, and top with pepper jack cheese instead of Monterey Jack. Green Chile Chicken Casserole: Use green enchilada sauce instead of red and add diced green chiles for Southwestern flair. Protein-Packed Version: Add 1/2 pound browned ground beef or turkey along with the chicken for extra heartiness. Low-Carb Option: Replace rice with cauliflower rice for a keto-friendly version. If you love Mexican casseroles, try our chicken burrito bowl or Mexican lasagna for more fiesta-worthy favorites!
Frequently Asked Questions About Chicken Enchilada Rice Casserole
Can I make chicken enchilada rice casserole vegetarian?
Absolutely! Replace the chicken with extra beans (try a combination of black beans and pinto beans) or roasted vegetables like zucchini, bell peppers, and mushrooms. The casserole will be just as hearty and flavorful without the meat.
How can I make this casserole spicier?
To increase the heat, add diced jalapeños to the mixture, use hot enchilada sauce instead of mild, add 1/2 teaspoon cayenne pepper, or top with pepper jack cheese instead of Monterey Jack. You can also serve with hot sauce on the side.
Is chicken enchilada rice casserole gluten-free?
This casserole is naturally gluten-free as long as you verify that your enchilada sauce is gluten-free (most are, but always check labels). All other ingredients are naturally gluten-free, making this perfect for gluten-sensitive diets.
Can I make this casserole ahead of time?
Yes! Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add an extra 5-10 minutes to the baking time since you’re starting with a cold dish. This makes it perfect for entertaining or meal prep.
Final Thoughts on This Chicken Enchilada Rice Casserole Recipe
This easy Chicken Enchilada Rice Casserole delivers all the bold, cheesy, zesty flavors of traditional enchiladas in a fraction of the time with one-dish convenience. The beautiful layers of seasoned chicken, fluffy rice, black beans, corn, and melted cheese create a satisfying meal that brings the whole family to the table with smiles. Whether you’re serving this for a busy weeknight dinner, bringing it to a potluck, or meal prepping for the week ahead, this versatile casserole always delivers fantastic flavor and comfort. Top it generously with fresh cilantro, sour cream, and avocado for a restaurant-quality presentation that tastes like a fiesta in every bite. Love this recipe? Save it to your Pinterest boards and follow us for more amazing Mexican-inspired casseroles! Try also cheddar cheese bread, garlic butter flatbread, or jalapeño cheddar bread for dipping.