Chicken Enchilada Rice Casserole is a simple, hearty dish packed with comforting flavors like shredded chicken, rice, melted cheese, and zesty enchilada sauce all baked together into a warm, satisfying meal. It’s a great way to get that classic enchilada taste without all the rolling and fuss, perfect for a busy weeknight dinner.
I love making this casserole because it’s an easy one-pan meal that feels like a special treat but comes together quickly—just 35 minutes! The mix of tender chicken, fluffy rice, and gooey cheese always gets everyone at the table excited to dig in. I usually add a little extra cheese on top to get that golden, bubbly finish that makes it extra delicious.
One of my favorite ways to enjoy this casserole is with a fresh side of guacamole or a simple green salad. It’s hearty enough to stand on its own, but those little additions add a nice fresh contrast. Plus, leftovers reheat beautifully, making it a go-to for lunch the next day. If you want a quick, tasty meal that’s both cozy and fuss-free, this casserole is an easy win.
Key Ingredients & Substitutions
Rice: I use long-grain white rice for fluffy texture. If you want, try brown rice, but add extra baking time and liquid since it cooks slower.
Chicken: Shredded cooked chicken works best for quick assembly. Rotisserie chicken is perfect if you’re short on time.
Enchilada Sauce: This gives the casserole its classic flavor. If you can’t find it, use salsa roja or a mix of tomato sauce with chili powder and cumin.
Cheese: Cheddar and Monterey Jack melt beautifully here. You can swap Monterey Jack with mozzarella or a Mexican cheese blend.
Corn and Onion: These add sweetness and subtle crunch. If fresh onion isn’t handy, onion powder is a good quick substitute.
How Can I Make Sure the Rice Cooks Perfectly in the Oven?
Baking rice in a casserole means balancing liquid and cooking time to get tender, not mushy rice.
- Use the right rice-to-liquid ratio: 1 cup rice to about 1¼ cups broth.
- Cover the dish tightly with foil to trap steam and help rice cook evenly.
- Avoid opening the oven too soon as the steam is key for perfect rice.
- Let the casserole rest after baking; this helps rice finish absorbing moisture.
Following these steps will yield fluffy rice that ties the cheesy, saucy flavors together nicely.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – to stir together rice, chicken, and sauce without making a mess.
- Measuring cups and spoons – for accurate liquid and spice amounts.
- Aluminum foil – keeps the casserole covered to trap moisture while baking.
- Wooden spoon or spatula – to mix ingredients gently and serve the casserole.
- Oven mitts – essential for safely handling hot dishes.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein option.
- Add black beans or pinto beans to boost fiber and make it heartier.
- Stir in diced green chilies or jalapeños if you like extra heat.
- Mix in chopped bell peppers or diced zucchini for more veggies and color.
Chicken Enchilada Rice Casserole Recipe
Ingredients You’ll Need:
- 1 cup long-grain white rice, uncooked
- 1 1/4 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1 cup canned corn kernels, drained
- 1 1/2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or a Mexican blend)
- 1/2 small onion, finely chopped (optional)
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Time Needed:
This dish takes about 10 minutes to prepare and 25 minutes to bake, totaling roughly 35 minutes from start to finish. You’ll also want to let it rest for 5 minutes before serving.
Step-by-Step Instructions:
1. Prep and Mix Ingredients:
First, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the uncooked rice, chicken broth, shredded chicken, drained corn, enchilada sauce, chopped onion (if using), ground cumin, garlic powder, salt, and pepper. Mix everything well until it’s evenly combined.
2. Bake the Casserole:
Grease a 9×13-inch baking dish, then spread the rice mixture evenly into the dish. Cover it tightly with aluminum foil and bake in the preheated oven for 25 minutes to cook the rice.
3. Add Cheese and Finish Baking:
After 25 minutes, carefully remove the foil and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Return the casserole to the oven (uncovered) and bake for another 8–10 minutes until the cheese is melted, bubbly, and slightly golden.
4. Rest and Serve:
Take the dish out of the oven and let it rest for 5 minutes. This helps the casserole set and makes serving easier. Just before serving, sprinkle fresh chopped cilantro on top for a pop of color and fresh flavor. Enjoy your delicious, cheesy Chicken Enchilada Rice Casserole!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it into the casserole. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing.
Can I Substitute the Rice?
Absolutely! You can swap long-grain white rice for brown rice, but keep in mind brown rice will need more liquid and longer cooking time. Adjust baking time accordingly and check for doneness.
How Long Will Leftovers Last?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, cover loosely with foil and warm in the oven or microwave until heated through.
Can I Add More Vegetables?
Yes! Feel free to mix in diced bell peppers, zucchini, or black beans before baking to boost the nutrition and add extra flavor and texture to the casserole.
