Chicken Enchilada Rice Casserole

Save this article on:

This Chicken Enchilada Rice Casserole has quickly become one of my favorite comfort food dishes to whip up when I need something cozy, cheesy, and full of flavor. It combines everything I love about chicken enchiladas—savory spices, tender chicken, and creamy enchilada sauce—but in an ultra-easy, layered casserole form that’s perfect for weeknights or potlucks. No rolling tortillas, no fancy steps—just mix, bake, and dig in.

I’ve made this for busy weeknights, casual get-togethers, and even meal prep Sundays, and every single time it gets devoured. The rice soaks up all the bold enchilada flavor while the melty cheese creates that irresistible golden crust on top. It’s a dish that feels like a warm hug and hits all the right notes of comfort and convenience.

---

Why You’ll Love This Chicken Enchilada Rice Casserole

This recipe is pure comfort food—hearty, cheesy, and full of bold Mexican-inspired flavor. It’s a one-dish meal that’s super satisfying and easy to customize depending on what you have on hand. Plus, it’s perfect for feeding a family or meal prepping for the week. Minimal prep, maximum flavor.

---

What Kind of Chicken Should I Use?

You can use cooked, shredded rotisserie chicken to save time, or you can cook and shred your own chicken breasts or thighs. I personally love using rotisserie chicken because it’s juicy, already seasoned, and adds an extra depth of flavor. If you’re cooking fresh chicken, seasoning it well before adding it to the casserole makes a big difference.

---

Options for Substitutions

• Cheese: Swap the cheddar and Monterey Jack with pepper jack for a little heat or use a dairy-free cheese alternative for a lighter version.
• Rice: Brown rice or cauliflower rice can work if you’re looking to boost fiber or lower carbs—just adjust liquid and cooking time accordingly.
• Protein: Instead of chicken, ground beef, turkey, or even black beans can be used.
• Sauce: Green enchilada sauce gives it a tangier twist compared to the red version.
• Add-ins: Feel free to mix in black beans, corn, or sautéed bell peppers for extra texture and nutrition.

---

Ingredients for this Chicken Enchilada Rice Casserole

• Cooked Chicken: The main protein of the dish—shredded rotisserie chicken or freshly cooked chicken breast adds heartiness.
• Cooked Rice: A fluffy base that soaks up all the enchilada flavor—long-grain white rice works best, but other varieties can be used.
• Red Enchilada Sauce: Brings bold, spicy, and tangy flavor that defines the dish. You can use store-bought or homemade.
• Sour Cream: Adds creaminess and balances the spice from the enchilada sauce.
• Shredded Cheddar Cheese: Melts beautifully and gives a rich, sharp taste.
• Shredded Monterey Jack Cheese: Creamy and smooth, pairs perfectly with cheddar for that golden, gooey top layer.
• Diced Green Chilies: Brings a mild heat and authentic Mexican flavor.
• Taco Seasoning: A blend of spices that elevates the flavor of the chicken and rice.
• Fresh Cilantro (for garnish): Adds a fresh, herbaceous pop on top.

---

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with non-stick spray or a bit of oil to prevent sticking.

---

Step 2: Cook and Shred the Chicken (if needed)

If you’re not using pre-cooked chicken, boil or bake boneless skinless chicken breasts or thighs until fully cooked. Shred the chicken using two forks or a stand mixer for quicker results.

---

Step 3: Cook the Rice

Prepare about 2 cups of cooked rice (use 1 cup dry rice). Let it cool slightly before combining it with other ingredients. Leftover rice works wonderfully here.

---

Step 4: Mix the Filling

In a large mixing bowl, combine the shredded chicken, cooked rice, red enchilada sauce, sour cream, green chilies, and taco seasoning. Stir everything until well mixed.

---

Step 5: Layer with Cheese

Spread half of the mixture into your prepared casserole dish. Sprinkle a generous layer of cheddar and Monterey Jack cheese. Add the remaining rice mixture and top with more cheese.

---

Step 6: Bake

Place the casserole in the preheated oven and bake uncovered for 25–30 minutes or until the cheese is melted, bubbly, and slightly golden on top.

---

Step 7: Garnish and Serve

Remove from the oven and let it rest for about 5 minutes. Garnish with freshly chopped cilantro before serving.

---

How Long to Prepare the Chicken Enchilada Rice Casserole

Making this casserole doesn’t require much hands-on time, especially if you’re using pre-cooked chicken and leftover rice. The entire process—from mixing to baking—takes about 45 minutes, making it a quick and comforting dinner option.

• Prep Time: 15 minutes if using pre-cooked ingredients; up to 30 minutes if you need to cook the chicken and rice.
• Bake Time: 25–30 minutes in the oven at 375°F (190°C), until bubbly and golden on top.

---

Tips for Perfect Chicken Enchilada Rice Casserole

• Use day-old rice to avoid a soggy casserole—it absorbs sauce better.
• Mix the enchilada sauce evenly so every bite has that bold flavor.
• Shred cheese fresh from the block for the smoothest melt.
• Let the casserole rest before serving so it sets slightly for cleaner slices.
• Add a layer of cheese in the middle for extra cheesiness in every forkful.

---

Watch Out for These Mistakes While Cooking

• Using underseasoned chicken: Make sure the chicken is flavorful before mixing.
• Too much moisture: Don’t add extra liquid or overdo the sauce if using freshly cooked rice.
• Uneven layering: Spread the rice mixture evenly to ensure the cheese melts uniformly.
• Overbaking: Keep an eye on the casserole—don’t let the cheese get too brown.
• Skipping the resting time: This can cause it to fall apart when slicing.

---

What to Serve With Chicken Enchilada Rice Casserole?

1. Mexican Street Corn (Elote)

The creamy, tangy, and slightly spicy flavor of elote pairs perfectly with the rich casserole.

2. Guacamole & Tortilla Chips

Adds freshness and crunch to balance the creamy texture of the casserole.

3. Simple Green Salad

A light and crisp side with lime vinaigrette helps cut through the richness.

4. Refried Beans

Classic and filling—great for adding more plant-based protein.

5. Pickled Jalapeños or Onions

For a tangy, spicy pop that complements the flavors beautifully.

---

Storage Instructions

Refrigerator: Let the casserole cool completely, then store in an airtight container or wrap the baking dish tightly with foil or plastic wrap. It keeps well in the fridge for up to 4 days.

Freezer: You can freeze the casserole either before baking (assemble and wrap well) or after it’s baked and cooled. Store in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 350°F (175°C) until heated through, about 15–20 minutes. If reheating individual portions, the microwave works just fine.

---

Estimated Nutrition

• Calories: ~420 per serving
• Protein: 28g
• Carbohydrates: 32g
• Fat: 20g
• Saturated Fat: 10g
• Fiber: 2g
• Sugar: 3g
• Sodium: 760mg

---

Frequently Asked Questions

How spicy is this casserole?

It’s mild to medium, depending on the enchilada sauce and chilies used. For more heat, add jalapeños or a spicier sauce.

Can I make this casserole ahead of time?

Yes! Assemble it up to a day in advance and refrigerate until you’re ready to bake.

Is it gluten-free?

Yes, as long as your enchilada sauce and taco seasoning are certified gluten-free.

Can I use a different protein?

Absolutely—try ground beef, turkey, or even black beans for a vegetarian version.

What’s the best cheese to use?

A mix of cheddar and Monterey Jack gives the best flavor and melt, but feel free to use your favorites.

---

Conclusion

Chicken Enchilada Rice Casserole is one of those all-in-one comfort meals that never fails. It’s flavorful, filling, and flexible, perfect for busy weeknights or lazy weekends. Whether you stick to the classic version or add your own twist, this dish delivers warm, cheesy satisfaction every single time.

---

Print