Easy Chicken Enchilada Rice Casserole
Easy Chicken Enchilada Rice Casserole is a hearty, family-friendly bake made with tender shredded chicken, fluffy rice, melty cheese, and bold enchilada sauce. Everything cooks together into a cozy, flavor-packed dish that’s perfect for busy weeknights or make-ahead meals. With minimal prep and simple pantry ingredients, this casserole delivers comforting Tex-Mex vibes in every cheesy, saucy bite. Perfect for meal prep, potlucks, or a crowd-pleasing dinner everyone will love.
Ingredients
- 3 cups cooked shredded chicken
- 2 cups cooked white or brown rice
- 1 15-ounce can red enchilada sauce
- 1 cup canned black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Extra cheese for topping optional
- Fresh cilantro for serving optional
Instructions
- Heat your oven to 350°F. Grease a baking dish.
- Add chicken, rice, enchilada sauce, beans, corn, cheese, and spices to a large bowl. Stir well.
- Taste the mixture and add more salt or chili powder if needed.
- Spoon the mixture into the baking dish. Spread it in an even layer.
- Add more cheese on top if you want a thicker melted layer.
- Bake for 20–25 minutes. The cheese should melt and the edges should bubble.
- Let it rest for 5 minutes, then sprinkle cilantro before serving.
Video
Notes
📝 Notes
- Use cooked shredded chicken for convenience.
- Substitute brown rice for white rice for a healthier option.
- Adjust enchilada sauce to taste for spiciness.
- Mix in extra vegetables like bell peppers or zucchini for added nutrition.
- Top with cheese just before baking to avoid over-browning.
- Leftovers store well in an airtight container in the fridge for 3-4 days.
- Freeze individual portions for easy meal prep.
- Use fresh cilantro or green onions for garnish before serving.