Description
This Chicken Enchilada Rice Casserole is a bold, cheesy, and satisfying dinner that brings all the comforting flavor of enchiladas without the extra fuss. Perfect for a cozy family meal, potlucks, or meal prep, this casserole is packed with shredded chicken, enchilada sauce, rice, beans, and melty cheese—all baked together into bubbly perfection.
Ingredients
3 cups cooked rice
2 cups shredded cooked chicken
1 can (10 oz) red enchilada sauce
2 cups shredded cheddar cheese
1 can (4 oz) diced green chiles
1 cup corn kernels (canned or frozen and thawed)
1 cup canned black beans, rinsed and drained
2 tablespoons chopped cilantro (for garnish)
1/2 cup sour cream (for garnish)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, green chiles, corn, and black beans. Mix until everything is evenly coated.
3. Transfer the mixture to the prepared baking dish and spread it into an even layer.
4. Top with the shredded cheddar cheese.
5. Bake uncovered for 20–25 minutes until the cheese is bubbly and slightly golden.
6. Remove from the oven and cool for a few minutes.
7. Garnish with chopped cilantro and a dollop of sour cream. Optional: add sliced avocado or jalapeños.
Notes
Use day-old or cooled rice to prevent sogginess.
For a vegetarian version, omit chicken and double up on beans or add roasted vegetables.
Freshly shredded cheese melts smoother than pre-shredded bagged cheese.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 410
- Sugar: 4g
- Sodium: 710mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Casserole, Easy Mexican Dinner, Chicken Rice Bake