If there’s one casserole that deserves permanent rotation in your weekly meal plan, it’s this Chicken Enchilada Rice Casserole. Packed with shredded chicken, rice, corn, gooey cheese, and enchilada sauce all baked into one melty, flavor-packed dish it’s comfort food with a spicy twist.
This is the kind of dish that tastes like you worked all day on it, but it’s shockingly easy to pull off. You just toss everything together and let the oven do the work. Whether you’re feeding the family or bringing something warm to a potluck, this is the one that always gets recipe requests.
What Is Chicken Enchilada Rice Casserole?
It’s all the best parts of a chicken enchilada—spiced chicken, hearty sauce, melty cheese—layered with fluffy rice instead of tortillas. Think cheesy chicken enchiladas but easier, more scoopable, and totally satisfying. It comes together in one pan, bakes up golden and bubbly, and is full of flavor in every bite.
This recipe brings together pantry staples with a Tex-Mex flair and transforms them into something seriously crave-worthy.
Why You’ll Love This Recipe
✔️ One pan wonder
Everything mixes in one bowl and bakes in one dish.
✔️ Freezer-friendly
Perfect for meal prep or stashing leftovers.
✔️ Kid-friendly comfort food
It’s cheesy, savory, and not too spicy (unless you want it to be!).
✔️ Flexible and easy to customize
You can add beans, veggies, extra spice, or change up the protein.
✔️ Fast, filling, and foolproof
Ideal for busy weeknights when you want something hearty and homemade.
What It Tastes Like
Every bite delivers that enchilada flavor you know and love tangy red sauce, savory chicken, cheesy richness, and the satisfying texture of fluffy rice. The corn adds pops of sweetness, and the fresh cilantro on top gives it a hit of brightness that pulls everything together.
It’s warm, cozy, and has just enough spice to keep things exciting without overwhelming your taste buds.
Ingredients
- 2 cups cooked white rice (jasmine or long-grain)
- 2 cups cooked shredded chicken
- 1½ cups red enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheddar cheese (or Mexican blend), divided
- 1 cup corn (canned, frozen, or fresh)
- 1 (4 oz) can diced green chiles (optional)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt & black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional, for topping)
Tools You’ll Need
- Large mixing bowl
- 9×13-inch baking dish
- Wooden spoon or spatula
- Foil (for covering during bake)
- Cheese grater (if shredding fresh cheese)
Ingredient Swaps & Additions
- Add beans: black beans or pinto beans make a great addition
- Veggie it up: add diced bell peppers, onions, or zucchini
- Make it spicy: use hot enchilada sauce or stir in jalapeños
- Use brown rice or cauliflower rice for a healthier base
- Top with sour cream, avocado, or salsa after baking
How to Make Chicken Enchilada Rice Casserole
1. Preheat & Prep
Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Mix the Filling
In a large bowl, combine rice, chicken, enchilada sauce, 1 cup cheese, corn, green chiles, garlic powder, cumin, chili powder, salt, and pepper. Stir until everything is well mixed.
3. Assemble the Bake
Pour the mixture into the prepared baking dish. Spread evenly and top with the remaining ½ cup cheese.
4. Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
5. Rest & Serve
Let the casserole sit for 5 minutes before serving. Top with chopped cilantro or your favorite garnishes.
What to Serve With It
- Guacamole or sliced avocado
- Sour cream or Greek yogurt
- Tortilla chips for crunch
- A quick tomato salad or corn salsa
- Jalapeño cornbread on the side
Tips for Success
- Use freshly shredded cheese for better melting and texture
- Don’t overbake—just long enough for cheese to melt and center to heat through
- Let it rest before scooping—this helps everything set up and makes serving easier
- Double it up and freeze one for later—you’ll thank yourself!
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days
- Freezer: Wrap well and freeze up to 2 months
- To reheat: Microwave in portions or reheat covered in oven at 325°F until hot
FAQs
Can I use rotisserie chicken?
Absolutely! It’s a huge time-saver and adds flavor.
Can I make this ahead?
Yes—assemble the casserole up to 24 hours in advance, cover, and refrigerate before baking.
Is this gluten-free?
Yes, just check your enchilada sauce to make sure it’s certified gluten-free.
What kind of rice is best?
Jasmine, long-grain, or leftover white rice all work beautifully here.
Leave a Review
Did this recipe hit the spot? Leave a review, drop your tips, or share how you made it your own. We’d love to hear from you!
Nutritional Info (Per Serving – Approximate)
- Calories: 410
- Protein: 27g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 3g
- Sodium: 680mg
Chicken Enchilada Rice Casserole
- Total Time: 40 minutes
- Yield: 6 servings
Description
This easy Chicken Enchilada Rice Casserole is packed with flavor! Shredded chicken, corn, enchilada sauce, rice, and melted cheese all come together in one comforting, Tex-Mex inspired bake. Perfect for weeknights, meal prep, or feeding a hungry crowd.
Ingredients
– 2 cups cooked white rice
– 2 cups cooked shredded chicken
– 1½ cups red enchilada sauce
– 1½ cups shredded cheddar or Mexican cheese blend, divided
– 1 cup corn (frozen, fresh, or canned)
– 1 (4 oz) can diced green chiles (optional)
– ½ teaspoon garlic powder
– ½ teaspoon cumin
– ¼ teaspoon chili powder
– Salt & black pepper, to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine rice, chicken, enchilada sauce, 1 cup cheese, corn, green chiles, garlic powder, cumin, chili powder, salt, and pepper.
3. Stir until well mixed, then pour into the prepared baking dish and spread evenly.
4. Top with remaining ½ cup cheese.
5. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
6. Let rest 5 minutes before serving. Garnish with cilantro if desired.
Notes
– Use rotisserie chicken for a quick shortcut.
– Add beans, peppers, or diced tomatoes for extra flavor.
– Make it spicy with jalapeños or hot enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
Keywords: chicken enchilada rice casserole, enchilada rice bake, cheesy chicken rice casserole, Tex-Mex chicken casserole, one pan enchilada dinner, easy chicken casserole recipe, gluten free enchilada casserole
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