Chicken Enchilada Rice Casserole is a one-pan wonder that combines tender chicken, fluffy rice, melted cheese, and rich enchilada sauce into a cozy, comforting dish. It’s got just the right amount of spice andgooey cheese that makes every bite so satisfying. This casserole is a great twist on your favorite enchiladas but even easier to throw together.
I love making this casserole when I want a no-fuss, crowd-pleasing meal that’s ready in about 35 minutes. The best part is how everything cooks together in one dish, soaking up all those delicious flavors. I usually toss in some chopped onions and peppers for an extra pop of color and flavor, and sometimes I like to top it with fresh cilantro or a dollop of sour cream just before serving—it really brightens up the whole dish.
This casserole is perfect for busy weeknights or even a casual weekend dinner with family. It’s hearty and comforting, but not heavy, so it feels just right any time. I’ve noticed that everyone who tries it asks for the recipe, which is always a good sign! Plus, leftovers heat up beautifully, which makes it a great lunch option the next day.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s quick and tender. You can use shredded cooked chicken breast or thighs too. For a vegetarian twist, try black beans or cooked plant-based chicken.
Rice: Long-grain white rice works best here as it cooks up fluffy and firm. If you want brown rice, cook it first since it takes longer to soften in the oven.
Enchilada Sauce: This is the flavor backbone. Use your favorite store-bought sauce or homemade for a fresh touch. If you prefer less heat, pick a mild version or substitute with salsa roja.
Cheese: A Mexican cheese blend is ideal for melting and flavor. Cheddar and Monterey Jack are easy finds. You can swap it for mozzarella or a dairy-free cheese if needed.
Vegetables: Corn adds sweetness and texture, and green chiles bring a mild kick. If you want more veggies, diced bell peppers or black beans mix in nicely.
How Do I Cook the Rice Perfectly in the Casserole Without It Getting Mushy?
The key is using the right rice-to-liquid ratio and baking covered to trap steam. Follow these tips:
- Rinse your rice before using to remove excess starch, which helps prevent clumping.
- Use about 1 1/4 cups chicken broth for every cup of rice; too much liquid makes it mushy.
- Cover the dish tightly with foil to keep moisture in while baking, allowing the rice to cook evenly.
- Don’t stir the casserole while it’s baking; this can disrupt the cooking process.
- After baking, let it rest for a few minutes; the rice absorbs any leftover liquid during this time.
Equipment You’ll Need
- 8×8-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – great for combining all the ingredients smoothly before baking.
- Measuring cups and spoons – help you get the right rice-to-liquid ratio every time.
- Aluminum foil – keeps the casserole moist while baking.
- Wooden spoon or spatula – for stirring ingredients without scratching your bowl.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different protein flavor.
- Add black beans or diced bell peppers for extra fiber, color, and crunch.
- Stir in chopped jalapeños if you like it spicier, or use mild salsa instead of enchilada sauce for gentler heat.
- Top with crumbled queso fresco or a blend of queso and cheddar for a creamier cheese topping.
Chicken Enchilada Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 cup long-grain white rice, rinsed
- 1 1/4 cups chicken broth
- 1 1/2 cups cooked chicken, shredded (rotisserie or poached)
- 1 cup enchilada sauce (red)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced green chiles (optional for extra flavor)
- 1/2 cup diced onions
For Flavor and Topping:
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Cooking spray or oil for greasing
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to bake, totaling around 35 minutes. You’ll mix all the ingredients, bake covered to cook the rice and chicken together, then top with cheese and finish melting it in the oven. Letting it rest afterward ensures everything sets nicely for easy serving.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Mix Ingredients
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with cooking spray or oil to prevent sticking. In a large bowl, combine the rinsed rice, chicken broth, shredded chicken, enchilada sauce, corn, green chiles, diced onions, garlic powder, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Bake the Casserole Covered
Pour the mixture into your prepared baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil to trap steam and help cook the rice. Bake for 25 minutes until the rice is tender and has absorbed the liquid.
3. Add Cheese and Finish Baking
Remove the foil and sprinkle shredded cheese evenly over the top of the casserole. Return it to the oven uncovered and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
4. Rest, Garnish, and Serve
Take the casserole out of the oven and sprinkle with fresh chopped cilantro. Let it sit for about 5 minutes; this resting helps the casserole set up a bit for easier serving. Serve warm, adding extras like sour cream, avocado slices, or more cilantro on top if you like.
Can I Use Brown Rice Instead of White Rice?
Yes, but brown rice takes longer to cook. For best results, pre-cook the brown rice before mixing it with the other ingredients to ensure it becomes tender in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare everything up to the baking step, cover the dish tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth if the casserole seems dry.
Can I Freeze the Chicken Enchilada Rice Casserole?
Yes! Freeze the fully cooked casserole in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through and bubbly.
