This Chicken Enchilada Rice Casserole is the perfect weeknight meal. It combines all the flavors of a classic enchilada, but in an easy-to-make casserole form. With layers of tender chicken, rice, and gooey cheese, this dish wil become a family favorite.
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Why you'll love this recipe
- It's a meal that your whole family will love, so you don't have ot worry about making separate meals for picky eaters on busy weeknights.
- It's great for leftovers because if you ask me, it tastes even better the next day.
- You only need a few simple key ingredients so you don't have to worry about spending a lot of money at the grocery store this week.
Ingredient List
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- white rice
- chicken breasts
- red enchilada sauce
- corn kernels
- shredded Colby Jack cheese
- salt
- black pepper
- chopped parsley
- chopped scallions
Equipment
- 9x13-inch casserole dish
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Wooden Spoon
- Grater
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Preheat oven to 350°F. Spray a 9" x 13" baking dish with non-stick spray.
Step 1: Combine the rice mixture ingredients. Then pour it into the prepared baking dish.
Step 2: Top the rice mix with remaining cheese and bake in the preheated oven for 30 minutes or until bubbly.
Eileen's Tips for Success
- This easy recipe is a great way to use up leftover rotisserie chicken. If you don't have leftover chicken, you can bake or boil some boneless, skinless chicken breasts.
- There are so many different things that you can use as garnishes for this comfort food, we like to use cilantro, green onions, sour cream, salsa, or pico de Gallo. But, the options are endless. Use your favorite toppings.
- I like to use homemade enchilada sauce to make this delicious recipe.
- Short on time, store-bought will work just fine.
Variations
Here are some ways to vary the recipe.
- Want to add more things to this easy casserole? Add black beans, bell peppers, or green chiles to this chicken enchilada rice casserole recipe.
- Instead of Colby jack cheese, use white cheddar, or Monterey jack cheese, or another of your favorite cheese blends.
- Instead of shredded chicken, try adding some cooked ground beef or ground turkey.
- Swap out the red enchilada sauce for your favorite green enchilada sauce for a different flavor.
Make-ahead, storage, and freezer tips
Make ahead - This casserole is great when made ahead. Assemble it the night or morning before and then cover it with plastic wrap or foil and store it in the fridge until you are ready to bake it.
Storage - Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing - This chicken enchilada rice bake is a great freezer meal. Assemble it in a disposable foil pan, cover it with plastic wrap and then foil, and freeze for up to 3 months. To cook from frozen, bake covered at 375 degrees F for 45 minutes, then uncover and bake for an additional 15-20 minutes until heated through.
Serving Suggestions
Similar recipes
Chicken and Broccoli Rice Casserole
Frequently Asked Questions
You can reheat single servings in the microwave or the entire casserole in the 350°Foven for 15 - 20 minutes.
If you find the leftover casserole to be dry, add a splash of chicken broth or chicken stock to the rice mixture for extra moisture.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Chicken Enchilada Rice Casserole
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 2 cups cooked white rice
- 1 ½ pounds cooked shredded chicken breasts
- 20 ounces red enchilada sauce homemade or store-bought
- 11 ounce can, corn kernels drained
- 2 cups Colby Jack cheese shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- chopped parsley optional garnish
- chopped scallions optional garnish
Instructions
- Preheat oven to 350°F. Spray a 9" x 13" baking dish with non-stick spray. Set aside.
- In a large mixing bowl combine shredded chicken, enchilada sauce, corn, and half the Colby jack cheese, salt, and black pepper. Mix well and pour into a 9x13 baking dish. Top with the remaining cheese.
- Bake, uncovered in the preheated oven for 30 minutes or until the cheese is bubbly and melted.
- Optional garnish, top with chopped parsley or scallions. Serve and enjoy.
NOTES
- Store leftovers in a covered airtight container in the refrigerator for up to 3days.
- Frozen corn can be used.
- Rotisserie chicken can be used for this recipe.
- Chopped cilantro can also be used as a garnish.
- Homemade Enchilada Sauce can be used for this recipe.
- Instant Pot Rice can be used.
