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