Chicken Enchilada Rice Casserole
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Chicken Enchilada Rice Casserole is a comforting and flavorful dish that combines all the best elements of a traditional enchilada into a hearty casserole that’s perfect for a family meal. This recipe is a wonderful way to enjoy the savory taste of chicken enchiladas without the fuss of rolling individual tortillas.
Instead, everything is combined and baked in one dish, making it easy to prepare and satisfying to serve. The base of the casserole is made with tender, shredded chicken—rotisserie chicken or leftover chicken is a great option here. Add fluffy cooked rice, which absorbs the savory sauce and adds a comforting texture to the dish. To amp up the flavor, ingredients like refried beans and corn add a burst of color and a variety of textures.
What makes this casserole truly irresistible is the gooey, melted cheese that is mixed into the dish and covers the top of the dish. As it bakes in the oven, the melty cheese topping becomes golden and bubbly, creating a delicious crust that perfectly complements the tender chicken and flavorful rice mixture underneath.
This casserole is not only delicious but also versatile. I finish it off with some chopped cilantro. However, you can customize it by adding your favorite toppings, such as sour cream or sliced jalapeños, to add an extra layer of flavor and spice. Plus, it’s a great dish to make ahead of time, and the leftovers taste even better the next day. This dish is sure to become a family favorite, combining the convenience of a casserole with the flavors of a Mexican classic.
Ingredients to Make Chicken Enchilada Rice Casserole
- LONG GRAIN RICE
- COOKED CHICKEN BREASTS
- RED ENCHILADA SAUCE
- REFRIED BEANS
- CORN
- CHEDDAR CHEESE
- MONTEREY JACK CHEESE
- SALT
- BLACK PEPPER
- CILANTRO (OR PARSLEY)
Instructions to Make Easy Chicken Enchilada Casserole with Rice
Begin by bringing 4 cups of water to a boil in a medium saucepan. Once boiling, add the rice, stir, and reduce the heat to a simmer. Cover the pot and let the rice cook for about 18 minutes, or until the rice is tender and the water fully absorbs. After cooking, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork to separate the grains.
Preheat your oven to 350°F (175°C) to prepare it for baking the casserole.
In a large mixing bowl, combine the shredded chicken with the enchilada sauce, refried beans, corn, and half of the shredded Monterey Jack and cheddar cheese. Stir until everything is well combined. Add the cooked rice to the mixture and season with salt and pepper to taste. Mix everything thoroughly to ensure the rice is evenly coated with the sauce and all ingredients are well distributed.
Transfer the rice and chicken mixture into a 9×13-inch casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top of the casserole, creating a cheesy layer that will melt to perfection during baking.
Place the casserole dish in your preheated oven and bake for about 20 to 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden around the edges.
Once baked, remove the casserole from the oven and allow it to cool slightly. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve the casserole warm, and enjoy its comforting goodness. This enchilada casserole recipe makes an easy weeknight meal.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice in this recipe. However, keep in mind that brown rice has a longer cooking time, so you’ll need to adjust the cooking time according to the package instructions. The texture will be slightly different, but it will still be delicious.
Can I use a different type of cheese?
Absolutely! While the recipe uses Monterey Jack and cheddar due to their meltability and flavor, you can use other cheeses like pepper jack for some spice, mozzarella for a milder taste, or a Mexican cheese blend for added flavor.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, you may need to add a few extra minutes to the baking time since the casserole will be cold from the fridge.
Can I freeze the casserole?
Yes, Chicken Enchilada Rice Casserole freezes well. To freeze, assemble the casserole but do not bake it. Cover the dish tightly with plastic wrap and aluminum foil, then place in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed, adding extra time if needed.
Can I add other ingredients to the casserole?
Certainly! This casserole is versatile, so feel free to add other ingredients like black beans, diced bell peppers, jalapeños, or even olives. You can also mix in some chopped onions or garlic for added flavor.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Chicken Enchiladas
- Stacked Chicken Enchiladas
- Speedy Green Chile Chicken Enchilada Soup
- Cream Cheese Chicken Enchiladas
Chicken Enchilada Rice Casserole
Real Mom Kitchen
Ingredients
- 2 cups long grain rice uncooked
- 3 cups chicken cooked and shredded (about 1½ lbs)
- 20 oz can red enchilada sauce
- 16 oz can refried beans
- 11 oz can corn kernel drained
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp fresh cilantro chopped
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat. Allow to sit covered for 5 minutes then fluff with a fork.
- Preheat oven to 350°F.
- In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9×13-inch casserole dish. Top with remainder of cheese.
- Bake at 350 degrees for about 20 to 30 minutes or until cheese melts and is bubbly. Garnish with chopped cilantro and serve warm. Serves 12.
Nutrition
This recipe is adapted from Jo Cooks.
