Chicken Enchilada Rice Casserole is a wonderful mix of tender chicken, fluffy rice, and flavorful enchilada sauce all baked together into one comforting dish. It’s got that classic cheesy, saucy goodness you expect from enchiladas, but with an easy casserole twist that makes dinner a breeze. You’ll love the combination of gooey melted cheese, seasoned rice, and juicy chicken in every bite.
I always appreciate how quickly this casserole comes together—just 35 minutes! It’s perfect for busy weeknights when you want something warm and satisfying, but don’t have hours to spend in the kitchen. I like to stir extra cheese on top before baking, so there’s a nice golden crust that everyone fights over. Plus, using cooked chicken and rice keeps things simple without skimping on flavor.
One of my favorite ways to serve this is with a dollop of sour cream and some fresh cilantro, which adds a cool contrast to the cheesy, spicy filling. It’s also great with a side of crunchy tortilla chips or a simple salad to round out the meal. Every time I make it, it feels like a little celebration in my own home—easy, tasty, and made with love.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast is great because it stays tender after baking. Rotisserie chicken works well as a time-saver, or shredded leftover chicken makes this recipe easy and flexible.
Rice: Long-grain white rice is perfect for this casserole since it cooks evenly and absorbs flavors well. You can swap with brown rice, but it may need longer cooking time and more liquid.
Enchilada Sauce: This is the heart of flavor here. If you can’t find a red enchilada sauce, use a good-quality salsa roja or make a simple sauce blending tomato sauce with chili powder and cumin.
Cheese: A Mexican cheese blend adds a nice melt and mild flavor. Cheddar or Monterey Jack are good alternatives if you don’t have a blend. Adding cheese on top ensures a bubbly, golden finish.
How Can I Make Sure the Rice Cooks Perfectly in the Casserole?
The trick is to mix the uncooked rice with enough liquid and cover it tightly while baking—this traps steam and cooks the rice evenly. Here’s how I do it:
- Combine uncooked rice, broth, and sauce with other ingredients well so the rice is fully coated.
- Cover the baking dish with foil to keep moisture in, preventing dry or crunchy rice.
- Bake at 375°F for about 25 minutes, then check if the rice is tender and all liquid absorbed. If not, bake a little longer.
- Remove foil before adding cheese to allow it to melt and brown nicely without steaming.
Let the casserole rest 5 minutes after baking to let the rice finish absorbing moisture and set up, making it easier to serve.
Equipment You’ll Need
- Medium mixing bowl – perfect for combining all your ingredients easily in one place.
- Measuring cups and spoons – to get the rice, spices, and liquids just right for perfect flavor.
- 8×8-inch or similar baking dish – roomy enough to hold the casserole and bake evenly.
- Aluminum foil – helps cover the casserole to keep moisture in while the rice cooks.
- Wooden spoon or spatula – great for mixing ingredients without damaging your bowl or dish.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a simple twist on classic enchiladas.
- Stir in black beans or pinto beans before baking for added protein and fiber.
- Add diced bell peppers or jalapeños for extra crunch and a touch of heat.
- Top with crumbled queso fresco or cotija cheese to give a tangy, authentic Mexican flavor.
Chicken Enchilada Rice Casserole (35 minutes)
Ingredients You’ll Need:
- 1 lb cooked chicken breast, shredded or diced
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup canned corn kernels, drained
- 1/2 cup diced green chilies (optional for some heat)
- 1 cup shredded Mexican blend cheese, divided
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
- Cooking spray or a little oil for greasing the casserole dish
How Much Time Will You Need?
Approximately 35 minutes in total. This includes prepping the ingredients, mixing everything together, baking the casserole until the rice is tender, and melting the cheese on top. There’s no lengthy marinating or extra cooking steps, making it perfect for a quick and tasty meal.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven
First, preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with cooking spray or oil so your casserole doesn’t stick and bakes evenly.
2. Mix All Ingredients
In a large bowl, combine the uncooked rice, chicken broth, red enchilada sauce, cooked chicken, drained corn, green chilies (if you want a little kick), diced onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together well until it’s mixed evenly.
3. Bake Covered
Pour the mixture into your greased baking dish and spread it out evenly. Cover tightly with aluminum foil to lock moisture in. Bake for about 25 minutes, or until the rice is tender and most of the liquid has been absorbed.
4. Add Cheese and Finish Baking
Remove the foil, sprinkle shredded Mexican blend cheese evenly on top, and place the casserole back in the oven uncovered. Bake for another 5 to 7 minutes until the cheese is melted and bubbly.
5. Let It Rest and Serve
Take the casserole out of the oven and let it rest for 5 minutes so it sets up nicely. Sprinkle chopped fresh cilantro on top for a fresh burst of flavor. Serve warm, and if you like, add a dollop of sour cream or some avocado slices on the side for extra creaminess.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. You can thaw it overnight in the fridge or use the defrost setting on your microwave. Using pre-cooked frozen chicken saves time and works perfectly in this casserole.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice usually requires more liquid and a longer baking time. To use brown rice, add about 1/4 cup extra chicken broth and bake covered for 35-40 minutes until the rice is tender.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. Add a splash of broth if the casserole seems dry during reheating.
Can I Make This Casserole Ahead of Time?
Definitely! Prepare the casserole up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
