The Best Chicken Enchilada Rice Casserole Recipe for Cozy Nights

Comfort foods like this hearty chicken enchilada rice casserole blend familiar Mexican-inspired flavors into one spectacular dish.

Melted cheese stretches across layers of tender chicken and fluffy rice with zesty seasonings.

Weeknight dinners demand simple yet satisfying solutions that everyone can enjoy.

You appreciate recipes delivering maximum taste without complicated preparation steps.

Spicy notes from green chiles and warm cumin create depth in every delicious bite.

Each forkful promises a perfect balance of protein, grains, and vibrant seasonings.

Dive into this crowd-pleasing meal that guarantees smiles around the dinner table.

Everything You Need for Chicken Enchilada Rice Casserole

• Chicken: Tender and flavorful protein perfect for casseroles.

• Rice: Fluffy white rice as the base of the casserole.

• Monterey Jack Cheese, White Cheddar Cheese: Classic melty cheeses that add rich flavor.

• Enchilada Sauce: Zesty red sauce with Mexican-inspired flavors.
• Refried Beans: Creamy beans that add texture and depth.

• Corn: Sweet kernels that bring color and freshness.
• Cilantro: Bright herb for garnishing.

• Salt, Pepper: Basic seasonings to enhance overall taste.

Cooking Chicken Enchilada Rice Casserole

Step 1: Boil and Fluff Rice

Pour water into a medium saucepan and heat over medium flame.

When water reaches a rolling boil, add rice.

Lower heat and let the rice simmer gently.

Cover the pot and cook until rice becomes tender and absorbs all water, about 18 minutes.

Remove from heat and let it rest covered for 5 minutes.

Use a fork to fluff the rice, creating light and separated grains.

Step 2: Warm Up the Oven

Set your oven to 350°F, allowing it to preheat while you prepare the remaining ingredients.

Step 3: Mix Casserole Components

• Shredded chicken
• Enchilada sauce
• Refried beans
• Corn kernels
• Half of Monterey Jack cheese
• Half of white cheddar cheese

Add the fluffy rice to the mixture and season with salt and pepper.

Stir everything until well blended.

Step 4: Prepare for Baking

Transfer the rice mixture into a 9×13-inch casserole dish.

Sprinkle the remaining cheese evenly across the top.

Step 5: Bake Until Bubbly

Slide the casserole dish into the preheated oven.

Bake for 20-30 minutes until cheese melts and becomes golden and bubbly.

Step 6: Garnish and Enjoy

Sprinkle chopped cilantro over the casserole.

Serve hot and savor the delightful blend of flavors.

Tips for Better Chicken Enchilada Rice Casserole

• Use the 2: 1 water-to-rice ratio and let it rest after cooking to achieve fluffy, tender grains without becoming mushy.
• Swap shredded chicken with pulled pork, ground beef, or black beans for a versatile and personalized casserole experience.
• Mix different cheese varieties like pepper jack or sharp cheddar to create a more complex and rich cheesy profile.
• Adjust the heat by selecting mild, medium, or hot enchilada sauce, or add jalapeños for extra kick based on your preference.
• Prepare the casserole ahead of time, refrigerate, and bake when ready, making it perfect for busy weeknight dinners or make-ahead meals.

Leftover Guide for Chicken Enchilada Rice Casserole

• Store leftovers in an airtight container within 2 hours of cooking, keeping the casserole fresh for 3-4 days in the refrigerator.
• Transfer cooled casserole to a freezer-safe container, seal tightly, and freeze for up to 2 months. Wrap in plastic wrap and aluminum foil for extra protection.
• Preheat oven to 350°F, cover casserole with foil to prevent drying, and warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp the cheese.
• Place individual portions in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each to ensure even warming.

Best Pairings for Chicken Enchilada Rice Casserole

• Savor Fresh Citrus Margaritas: Bright lime and tequila perfectly cut through the rich, cheesy casserole, balancing its hearty flavors with zesty Mexican-inspired notes.
• Pair with Crisp Green Salad: Lightweight, tangy mixed greens with a light vinaigrette provide a refreshing contrast to the dense, comforting rice and chicken dish.
• Create Cooling Sour Cream Drizzle: Add a dollop of cold sour cream on top to enhance the casserole's warmth and add creamy, smooth texture that complements the spicy enchilada sauce.
• Serve with Pickled Jalapeño Garnish: Thinly sliced pickled jalapeños sprinkled on top add a sharp, vinegary kick that awakens the palate and cuts through the casserole's richness.

Style Options for Chicken Enchilada Rice Casserole

• Vegetarian Rice Casserole: Replace chicken with black beans or tofu, using vegetable enchilada sauce for a plant-based version.
• Gluten-Free Option: Ensure enchilada sauce and refried beans are certified gluten-free, using brown rice instead of white rice for added nutrition.
• Low-Carb Alternative: Swap rice with cauliflower rice, reduce corn amount, and use more protein like shredded chicken or additional beans to maintain volume.
• Spicy Mexican Fusion: Add diced jalapeños, use pepper jack cheese, and incorporate chipotle powder into the enchilada sauce for extra heat and complexity.

FAQs

• Can I use different types of rice?

Yes, you can substitute white rice with brown rice or long-grain rice. Just adjust cooking times accordingly to ensure the rice is fully cooked.

• Is this dish spicy?

The spice level depends on the enchilada sauce you choose. Use mild sauce for less heat or add hot sauce for more kick.

• Can I make this casserole ahead of time?

Absolutely! Prepare the casserole up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready, bake directly from the refrigerator, adding 10-15 minutes to the cooking time.

• What can I use instead of refried beans?

Black beans or pinto beans work great as alternatives. Drain and rinse them before adding to the mixture.

What We Love About Chicken Enchilada Rice Casserole

• Quick and Easy Prep: Whip up this delightful casserole with minimal cooking skills needed, making it perfect for busy weeknights or beginner cooks looking to impress.
• One-Dish Dish: Combines protein, grains, and veggies in a single pan, reducing cleanup and offering a complete meal that satisfies every taste bud with minimal effort.
• Crowd-Pleasing Comfort: Delivers a hearty, cheesy dish that appeals to both kids and adults, transforming classic enchilada flavors into a crowd-favorite casserole that brings everyone to the table with excitement.
• Flexible Meal Solution: Easily adaptable for meal prep, potlucks, or family dinners, this recipe allows for simple ingredient swaps and provides a delicious way to use leftover chicken or rice.

Chicken Enchilada Rice Casserole Recipe

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4.7 from 23 reviews

• Total Time: 1 hour 25 minutes
• Yield: 6 1x

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Description

Hearty chicken enchilada rice casserole brings Mexican comfort straight to dinner tables with zesty layers of melted cheese and tender chicken. Simmering spices and creamy sauce create a mouthwatering meal that satisfies hunger and delights senses in one delicious scoop.

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Ingredients

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Main Ingredients:

• 3 chicken breasts (cooked and shredded (about 1.12 lbs))
• 2 cups long grain rice (uncooked, such as Basmati)
• 20 ounces (567 grams) red enchilada sauce
• 16 ounces (454 grams) refried beans

Cheese and Corn:

• 1 cup white cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• 11 ounces (312 grams) corn kernels (drained, 1 can)

Seasonings and Garnish:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (freshly ground)
• 1 tablespoon fresh cilantro (or parsley for garnish)

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Instructions

1. Prepare fluffy rice by boiling water in a medium saucepan, then gently add rice. Reduce heat, cover, and simmer until liquid absorbs and grains become tender, approximately 18 minutes. Allow rice to rest, covered, for 5 minutes before fluffing with a fork.
2. Heat oven to 350°F, creating an ideal baking environment for the casserole.
3. Combine shredded chicken with enchilada sauce, creating a vibrant and flavorful base. Incorporate refried beans and corn, ensuring even distribution of ingredients.
4. Blend half of the Monterey Jack and white cheddar cheese into the mixture, adding richness and creamy texture. Fold in the prepared rice, seasoning with salt and pepper to enhance overall taste.
5. Transfer the complete mixture to a 9×13-inch casserole dish, spreading evenly to ensure consistent cooking.
6. Sprinkle remaining cheese across the top, creating a golden, melty surface that will become crisp and bubbling during baking.
7. Slide the casserole into the preheated oven, allowing it to bake for 20-30 minutes until cheese transforms into a luxurious, molten blanket.
8. Remove from oven and garnish with freshly chopped cilantro, adding a bright, herbaceous finish to the dish.
9. Serve immediately while hot, enjoying the harmonious blend of textures and flavors.

Notes

• Customize rice texture by using long-grain white rice or brown rice for different nutritional profiles and cooking times.
• Swap chicken with black beans or tofu for a vegetarian version that maintains protein content and hearty flavor.
• Control spice levels by selecting mild or hot enchilada sauce, allowing personalization for different heat tolerances.
• Prep ingredients ahead of time to streamline assembly and reduce overall cooking stress, making this a perfect weeknight meal solution.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 569
• Sugar: 3 g
• Sodium: 910 mg
• Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 69 g
• Fiber: 4 g
• Protein: 34 g
• Cholesterol: 75 mg