Irresistible Chicken Enchilada Rice Casserole Recipe

Have you ever dreamed of a mouthwatering chicken enchilada rice casserole that combines comfort and flavor in just 35 minutes?

Weeknight dinners demand something quick and delicious, and this recipe delivers precisely that magic.

Layers of tender chicken, zesty enchilada sauce, and fluffy rice create a hearty meal that satisfies deep hunger.

Mexican-inspired ingredients blend seamlessly, promising a culinary experience that feels both familiar and exciting.

Creamy textures and bold spices dance together in every single bite.

Simple ingredients transform into something extraordinary with minimal effort.

You’ll want to savor this crowd-pleasing dish that turns ordinary ingredients into an extraordinary meal.

FAQs

• Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred the meat and mix it into the casserole as directed.

• Is this recipe spicy?

The dish has a mild to moderate heat from the green chilies. If you want less spice, use mild enchilada sauce or reduce the amount of green chilies.

• Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time.

• What if I don't have black beans?

No problem. You can substitute with pinto beans, kidney beans, or simply omit them without changing the overall recipe structure.

Chicken Enchilada Casserole Highlights

• This casserole combines multiple ingredients in one delicious dish, creating mouthwatering layers of flavor that everyone will love.
• Perfect for busy families, this recipe requires minimal prep work and uses simple ingredients you likely already have in your kitchen, making dinner preparation a breeze.
• Swap proteins, adjust spice levels, or add extra vegetables to make this recipe uniquely yours, offering flexibility for different taste preferences and dietary needs.
• Packed with protein, beans, and rice, this hearty casserole delivers a complete meal in a single pan, ensuring everyone leaves the table feeling full and happy.

Ingredients for Chicken Enchilada Casserole

• Shredded Chicken: Tender protein that gives substance to the casserole.
• Cooked Rice: Hearty base that absorbs flavors and adds filling texture.

• Black Beans: Protein-rich legume that adds extra nutrition.
• Corn: Sweet vegetable that provides texture and color.
• Diced Tomatoes with Green Chilies: Tangy ingredient that adds moisture and mild heat.

• Enchilada Sauce, Cheese, Green Onions, Olives, Fresh Cilantro: Classic Mexican-inspired toppings that enhance flavor and visual appeal.

Making Chicken Enchilada Casserole

Step 1: Prepare Baking Dish

Warm up your oven to 375°F.

Coat a 9×13 inch baking dish with cooking spray or butter to prevent sticking.

Step 2: Create Chicken Rice Mixture

• Shredded chicken
• Cooked rice
• Black beans
• Diced tomatoes with green chilies
• Corn
• Half of the enchilada sauce

Stir everything together until well blended.

Step 3: Layer First Base

Spread half of the chicken and rice mixture evenly across the bottom of the prepared baking dish.

Step 4: Add First Cheese Layer

Sprinkle half of the shredded cheese over the first layer of the mixture.

Step 5: Complete Second Layer

Add the remaining chicken and rice mixture on top of the first cheese layer.

Step 6: Pour Remaining Sauce

Drizzle the rest of the enchilada sauce over the entire casserole.

Step 7: Top with Remaining Ingredients

• Remaining cheese
• Sliced olives
• Chopped green onions

Step 8: Bake to Perfection

Slide the casserole into the oven and bake for 20-25 minutes.

Watch for the cheese to melt and become golden and bubbly.

Step 9: Rest and Cool

Remove the casserole from the oven and let it sit for 5 minutes to set.

Step 10: Garnish and Serve

Sprinkle fresh chopped cilantro over the top just before serving for a burst of fresh flavor.

Tips for Enchilada Rice Bake

• Add extra shredded chicken or swap with ground turkey for a protein-packed meal that keeps you fuller longer.
• Adjust heat by selecting mild or hot enchilada sauce, or mix in diced jalapeños for extra kick.
• Replace chicken with black beans, tofu, or roasted vegetables like bell peppers and zucchini for a plant-based version.
• Prepare the casserole ahead of time and refrigerate, then bake when ready to serve – perfect for busy weeknights.
• Store leftover portions in airtight containers and freeze up to 3 months for quick future meals – just thaw and reheat.

How to Store Enchilada Casserole

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days. Seal tightly to prevent moisture and odor absorption.
• Transfer cooled casserole to a freezer-safe container or wrap securely in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label with date and contents.
• Place individual portion in microwave-safe dish. Cover with damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Check internal temperature reaches 165°F.
• Preheat oven to 350°F. Place casserole in baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated completely. Remove foil for last 5 minutes to crisp cheese.

Pairing Ideas for Enchilada Casserole

• Pair with Zesty Mexican Margarita: Blend tangy lime, tequila, and orange liqueur to complement the enchilada rice casserole's bold flavors and spice profile.
• Serve Alongside Fresh Avocado Salad: Create a light, crisp side with diced avocados, tomatoes, and lime juice to balance the casserole's rich and hearty texture.
• Enhance with Creamy Sour Cream Drizzle: Top the dish with a cool, tangy sour cream sauce to cut through the spiciness and add a smooth, refreshing element.
• Complement with Crisp Mexican Lager: Choose a light, refreshing beer like Corona or Modelo to cleanse the palate and match the casserole's robust Mexican-inspired taste.

Enchilada Casserole Variations

• Vegetarian Delight: Replace chicken with black beans, tofu, or tempeh for a protein-packed meatless version that maintains the dish's hearty flavor profile.
• Gluten-Free Option: Use cauliflower rice instead of traditional rice and ensure enchilada sauce is gluten-free, making the casserole safe for those with gluten sensitivities.
• Low-Carb Alternative: Swap rice with cauliflower rice or zucchini noodles, reduce beans, and increase protein content for a keto-friendly adaptation that keeps the classic Mexican-inspired taste.
• Spicy Kick Version: Add diced jalapeños, use hot enchilada sauce, and sprinkle extra cayenne pepper to elevate the heat level for those who enjoy a more intense flavor experience.

Easy Chicken Enchilada Rice Casserole (35 Minutes) Recipe

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4.6 from 14 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Comfort meets convenience in this mouthwatering Chicken Enchilada Rice Casserole, blending zesty Mexican flavors with creamy, cheesy goodness. Quick weeknight dinners never tasted so satisfying, promising hearty smiles around the family table.

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Ingredients

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Main Proteins:

• 2 cups cooked shredded chicken
• 1 can (15 ounces) black beans

Grains and Vegetables:

• 2 cups cooked rice (white or brown)
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 cup corn kernels
• 2 green onions (thinly sliced)

Dairy, Sauce, and Garnishes:

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)

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Instructions

1. Prepare the oven at 375°F and coat a 9×13 inch baking dish with cooking spray to prevent sticking.
2. Create a flavorful base by combining shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, and corn in a large mixing bowl.
3. Pour half of the enchilada sauce into the mixture and thoroughly blend all ingredients.
4. Distribute the initial layer of chicken and rice mixture evenly across the bottom of the prepared baking dish.
5. Generously sprinkle the first portion of cheese over the initial layer, ensuring comprehensive coverage.
6. Add the remaining chicken and rice mixture as a second layer, creating a uniform surface.
7. Drizzle the remaining enchilada sauce across the entire casserole, allowing it to seep between layers.
8. Top the casserole with the final layer of cheese, scattered black olives, and finely chopped green onions.
9. Transfer the dish to the preheated oven and bake for 20-25 minutes until the cheese melts completely and develops a golden, bubbly texture.
10. Remove from the oven and allow the casserole to rest for 5 minutes, enabling the ingredients to settle.
11. Garnish with freshly chopped cilantro just before serving to enhance the flavor and presentation.

Notes

• Use rotisserie chicken for a quicker and more flavorful meal that saves precious cooking time.
• Swap white rice with brown or cauliflower rice to boost nutritional value and accommodate gluten-free or low-carb diets.
• Add a dollop of Greek yogurt or sour cream on top for extra creaminess and a tangy contrast to the rich, cheesy casserole.
• Customize heat levels by choosing mild or spicy enchilada sauce, and adjust green chili quantities to suit personal spice preferences.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 80 mg