Chicken Enchilada Rice Casserole Recipe

Introduction

Chicken Enchilada Rice Casserole is a hearty, flavorful dish that combines tender shredded chicken with classic Mexican spices and a cheesy topping. It’s an easy, one-dish meal perfect for busy weeknights or casual gatherings.

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

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. 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.
3. Step 3: Add the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
4. Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
5. Step 5: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
6. Step 6: Bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
7. 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 and add extra flavor.
• Feel free to swap cheddar cheese for a Mexican cheese blend or pepper jack for a spicy kick.
• Add diced jalapeños or a splash of hot sauce if you like more heat.
• For a creamier casserole, increase the sour cream to 3/4 cup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire casserole covered with foil in a 350°F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well in this recipe. Just be sure it’s fully cooked before mixing, as cooking times differ.

Can I make this casserole ahead of time?

Absolutely! Prepare the casserole up to step 5, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Chicken Enchilada Rice Casserole Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

A flavorful and comforting Chicken Enchilada Rice Casserole combining shredded chicken, enchilada sauce, rice, black beans, corn, and a blend of spices, topped with melted cheddar cheese and garnished with fresh cilantro. Perfect for a hearty weeknight dinner.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main 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

Spices and Seasonings

• 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

Garnish

• Fresh cilantro, chopped

Instructions

1. Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix Main 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.
3. Add Spices: Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper to the mixture. Mix thoroughly until all ingredients are evenly incorporated.
4. Assemble the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
5. Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
6. Bake: Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
7. Cool and Garnish: Remove the casserole from the oven and let it sit for a few minutes to set. Garnish with chopped fresh cilantro before serving for added color and flavor.

Notes

• Use rotisserie chicken for a quick shortcut.
• Feel free to substitute the black beans with pinto or kidney beans.
• For extra heat, add diced jalapeños or hot sauce to the mixture.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• You can add chopped onions or bell peppers for more crunch and flavor.

Keywords: Chicken Enchilada Casserole, Mexican Casserole, Chicken Rice Casserole, Cheesy Chicken Bake, Easy Chicken Dinner