Chicken Enchilada Rice Casserole

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If you love comfort food with a spicy twist, this Chicken Enchilada Rice Casserole is about to become your go-to weeknight dinner. It combines the bold, zesty flavor of enchiladas with the heartiness of a baked casserole, and the result is pure cozy goodness in every bite. Imagine layers of tender shredded chicken, fluffy rice, enchilada sauce, melty cheese, and a hint of green chiles all baked into one bubbling dish.

This recipe is perfect for meal prepping, feeding a crowd, or just treating yourself to something satisfying after a long day. You get all the flavor of traditional enchiladas without having to roll a single tortilla. It’s cheesy, saucy, and deeply flavorful. Whether you’re hosting a casual get-together or just want leftovers that get better the next day, this casserole has your back.

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What Kind of Rice Works Best for Chicken Enchilada Rice Casserole?

For the best texture, use long grain white rice that’s been cooked and cooled. It holds its shape well and doesn’t turn mushy when baked with all the sauce and cheese. If you’re short on time, leftover rice from last night’s dinner works beautifully. Brown rice also works as a hearty alternative if you want a slightly nuttier flavor.

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Ingredients for the Chicken Enchilada Rice Casserole

Cooked Rice – The foundation of the dish, giving it body and texture. It soaks up all that saucy goodness.

Shredded Chicken – Use rotisserie chicken for ease, or any pre-cooked chicken you have. This adds protein and heartiness.

Enchilada Sauce – The soul of the casserole. It brings bold, tangy, spicy flavor that ties everything together.

Cheddar Cheese – For that gooey, melted, golden top. Use freshly shredded cheese for the best melt.

Green Chiles – Add just the right amount of mild heat and a pop of brightness to the dish.

Corn – A sweet, juicy contrast to the savory flavors, adding a little bite.

Black Beans – These give the casserole added texture, fiber, and a Southwest flair.

Cilantro & Sour Cream (for garnish) – Fresh and creamy toppings to balance the boldness of the casserole.

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How To Make the Chicken Enchilada Rice Casserole

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of olive oil to prevent sticking.

Step 2: Mix the Filling

In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, green chiles, corn, and black beans. Stir everything together until evenly coated and well mixed.

Step 3: Layer with Cheese

Transfer the mixture into the prepared baking dish. Spread it out evenly and top with a generous layer of shredded cheddar cheese.

Step 4: Bake to Perfection

Place the dish in the oven and bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

Step 5: Garnish and Serve

Remove from the oven and let it cool slightly. Top with freshly chopped cilantro and a dollop of sour cream before serving. Optional toppings like diced avocado or sliced jalapeños also work great.

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How to Serve and Store Chicken Enchilada Rice Casserole

This casserole is best served hot and fresh out of the oven, when the cheese is perfectly melted and bubbly. Scoop generous portions onto plates and garnish with a swirl of sour cream, a sprinkle of chopped cilantro, or sliced avocado. Serve it with a simple side salad, tortilla chips, or even extra salsa if you’re in the mood.

If you’re feeding a crowd, this dish holds up well in a buffet-style setup too. Just keep it warm and let guests top their servings as they like.

To store, let the casserole cool completely, then cover tightly with foil or transfer leftovers to an airtight container. It will keep in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through. You can also freeze it for up to 2 months—just thaw overnight before reheating.

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Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding an extra 5–10 minutes if it’s cold from the fridge.

Can I use store-bought enchilada sauce?

Yes, store-bought works great and saves time. Use your favorite red enchilada sauce or even green if you want a tangier kick.

What’s the best way to shred chicken quickly?

Place warm cooked chicken breasts in a mixing bowl and use a hand mixer on low speed to shred in seconds. Rotisserie chicken is also a quick and tasty shortcut.

Can I add other veggies?

Totally! Diced bell peppers, sautéed onions, or zucchini make great additions without altering the core flavor too much.

Is this casserole spicy?

It has a mild to medium heat depending on the enchilada sauce and green chiles. For more heat, toss in some jalapeños or a dash of hot sauce.

How do I make this vegetarian?

Skip the chicken and double up on the beans and corn, or add roasted veggies like mushrooms or squash for a hearty plant-based version.

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Want More Casserole Ideas with Bold Flavor?

If this Chicken Enchilada Rice Casserole hit the spot, check out these other comforting casseroles and baked favorites from Life with Nina:

• Cheesy Broccoli Rice Casserole for a veggie-packed side or main.
• Bacon Egg and Hash Brown Casserole when you need a savory breakfast bake.
• Crab Casserole for a creamy seafood twist.
• Crockpot Cheese Tortellini and Sausage — a slow-cooked comfort meal with pasta and bold flavors.
• Chicken Alfredo Lasagna Rolls for a creamy, cheesy dinner bake with a twist.

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📌 Save this recipe to your Pinterest dinner board so it’s right there when you’re ready for it again: Life with Nina on Pinterest.

Tried it? I’d love to hear how it turned out for you! Did you use spicy enchilada sauce or go mild? Add any fun toppings?

Let me know in the comments—your ideas might inspire someone else’s next dinner. And as always, if you have questions while making it, drop them below!

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