Chicken Enchilada Rice Casserole (2024)

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This Chicken Enchilada Rice Casserole can be on your dinner table in just 50 minutes. You’ve got all the makings of a chicken enchilada but with rice. It’s simply delicious! The cheesy, hearty flavor is what makes this dish simply stand out instantly. Absolutely delicious!

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole has been on the blog for quite a few years now and it’s one of my top recipes for a reason. It’s super simple to make and it’s really delicious. You have all the flavors of a chicken enchilada but in a rice casserole.

• Pantry staple ingredients
• Easy to make
• Enough to feed a crowd
• Crowd favorite
• Ready in LESS than 1 hour

All you need is cooked chicken, enchilada sauce, cheese and a couple pantry ingredients to make this loaded, comforting casserole. The whole combination of cheese with rice and chicken makes this dish the best weeknight dinner you could ask for! Plus, being able to have it done and ready in less than an hour is a total win for me!

Ingredient Notes

• Rice – Basmati rice works great with this, so does Jasmine rice but you can work around any white rice you have at home, long, medium or short grain. I wouldn’t use brown rice, risotto, or wild rice.
• Cheese – I used a mix of white cheddar and Monterey Jack, but feel free to use whatever you have in the fridge. Great options would be regular cheddar cheese, Colby or a Mexican blend.
• Chicken – I used 3 cooked chicken breasts which I shredded with 2 forks. A rotisserie chicken is also a great option here.
• Sauce – I used my homemade red enchilada sauce, but a store bought version would work as well.
• Refried Beans – You can make your own refried beans or use store bought.
• Corn – Frozen or canned corn are great options.
• Seasoning – Salt and pepper to taste.

How To Make Chicken Enchilada Rice Casserole

1. Cook the rice:In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
2. Prep the oven:Preheat oven to 350°F.
3. Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.
4. Bake:Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
5. Garnish and serve:Garnish with chopped cilantro and serve warm.

Some Tips

1. To save time, feel free to use a rotisserie chicken, shred the breasts and thighs and use in this recipe.
2. You can definitely use store bought sauce for this recipe. However, if you wish to make your own Enchilada sauce at home, you can try out my recipe to get the best results.
3. Use white rice only, whether it’s long, medium or short grain. I don’t recommend using brown rice, risotto or wild rice in this recipe.
4. Feel free to add other veggies to this dish, such as bell peppers, mushrooms, etc. Also if you want to spice this up a bit, feel free to add in any spices you may like such cumin, coriander, garlic powder, etc.

Leftovers

Fridge

If you have leftover chicken enchilada rice casserole, you can store it in an airtight container in the fridge for3 – 4 days.

Freezer

If freezing, store this dish in a freezer bag with the air pressed out or cover the casserole dish tightly with aluminum foil. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to3 monthsin the freezer.

More Delicious Recipes To Try

• Easy Chicken Enchiladas
• White Chicken Enchiladas
• Easy Chicken Enchilada Casserole
• Beef Enchilada Stuffed Peppers
• One Pot Cheesy Chicken Broccoli Rice Casserole