Chicken Enchilada Rice Casserole Recipe
If you’re searching for the ultimate comfort food to warm up your weeknights, look no further than this Chicken Enchilada Rice Casserole Recipe. It’s everything you love about enchiladas and a hearty rice bake, all brought together into one bubbling, cheesy casserole that feeds a crowd and satisfies your soul. Packed with protein, vibrant veggies, bold spices, and smothered in melty Mexican blend cheese, this simple yet showstopping recipe is destined to become a staple at your dinner table.
Ingredients You’ll Need
You only need a handful of key ingredients to bring this crave-worthy casserole to life, yet each one plays a special role—from creamy cheese and tangy sauce to the comforting rice base. Choose fresh and flavorful components for the best taste, and these stars will work their magic in every bite!
- Cooked Rice: For fluffiness and a satisfying base—long grain white or brown rice both work beautifully.
- Cooked Shredded Chicken: Rotisserie chicken is a time-saver here and brings incredible flavor.
- Black Beans (drained and rinsed): They add creaminess, fiber, and hearty texture to the casserole.
- Corn (drained): For bursts of natural sweetness and color that brighten every scoop.
- Red Enchilada Sauce: The zesty backbone of this dish; opt for your favorite store-bought or homemade.
- Sour Cream: Adds tang and a luxurious creamy texture that melds everything together.
- Shredded Mexican Blend Cheese (divided): Melty, gooey, and essential for that craveable cheesy top.
- Chili Powder: A pop of gentle heat and earthy flavor typical of classic enchiladas.
- Cumin: Warm and aromatic, cumin is the secret to a truly authentic Mexican touch.
- Garlic Powder: Savory depth without overpowering the other flavors.
- Salt: Essential for balance and bringing out all the other flavors.
- Black Pepper: For that gentle kick and roundness to the spice blend.
- Green Onions (sliced): Fresh crunch and a pop of bright green finish right before serving.
- Fresh Cilantro (for garnish): Brings zippy, herbaceous notes to elevate every bite.
How to Make Chicken Enchilada Rice Casserole Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Give a 9×13-inch baking dish a light coating of nonstick spray or a brush of oil. This helps prevent sticking and makes cleaning up a breeze after you enjoy your casserole!
Step 2: Mix Up the Casserole Base
In a large mixing bowl, combine your cooked rice, shredded chicken, black beans, corn, red enchilada sauce, sour cream, 1 1/2 cups of the cheese, and all your spices: chili powder, cumin, garlic powder, salt, and black pepper. Stir until everything is fully blended—the mixture should look creamy, colorful, and irresistible.
Step 3: Assemble in the Baking Dish
Pour the mixture into your prepared dish, spreading it out evenly all the way to the edges. This ensures every serving gets a good balance of rice, chicken, and veggies. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top; this will transform into a golden, bubbling crust.
Step 4: Bake Until Hot and Bubbly
Slide your casserole into the oven and bake for 25 to 30 minutes. Keep an eye on it around the 25-minute mark; you want the cheese on top to be beautifully melted and just starting to brown at the edges, with the filling hot and bubbling underneath.
Step 5: Garnish and Serve
Remove the casserole from the oven and let it rest for a few minutes. Just before serving, sprinkle over sliced green onions and plenty of fresh cilantro. This final flourish adds a burst of color and a fresh, herby punch that lifts all the flavors.
How to Serve Chicken Enchilada Rice Casserole Recipe
Garnishes
This Chicken Enchilada Rice Casserole Recipe begs for vibrant, zesty garnishes. A scattering of green onions brings crunch, while chopped cilantro adds life and color. For extra flair, try a squeeze of fresh lime juice, some sliced jalapeños, or a dollop of guacamole or extra sour cream to create a true fiesta right on your plate!
Side Dishes
Pair your casserole with a side of crisp green salad tossed in a tangy lime vinaigrette, or serve with warm tortilla chips for scooping. Mexican street corn, sautéed peppers, or a simple tomato and avocado salad all make fantastic companions that balance the richness of the casserole and round out the meal.
Creative Ways to Present
For a fun weeknight twist, scoop the casserole into individual ramekins for personalized portions. Hosting a party? Serve it as a hearty filling for soft tacos, or roll up leftover slices in tortillas for speedy enchilada wraps. However you present it, the Chicken Enchilada Rice Casserole Recipe is as inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps beautifully in the refrigerator. Simply cover the baking dish tightly with foil or transfer portions to airtight containers. It will stay fresh and tasty for up to 3 days—making those next-day lunches extra exciting!
Freezing
This recipe is a meal-prepper’s dream! Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze before baking. When you’re ready, bake straight from the freezer—just add about 15 extra minutes to your usual bake time. This method also works great for leftovers; just divide into portions first.
Reheating
To enjoy your Chicken Enchilada Rice Casserole Recipe the next day, simply reheat in the oven at 350°F until heated through, or microwave individual portions for a quick lunch. Add a fresh sprinkle of cheese or a few extra garnishes to revive that just-baked taste.
FAQs
Can I use rotisserie chicken in this Chicken Enchilada Rice Casserole Recipe?
Absolutely! Rotisserie chicken is not only a huge time-saver but also packs in tons of flavor. Just shred it and add it right into the mix—it works wonderfully with all the other ingredients.
Can I make this casserole gluten-free?
Yes, you can! Just be sure to use a certified gluten-free enchilada sauce, and double-check any packaged ingredients for hidden gluten. The rest of the recipe is naturally gluten-free, making it an easy option for most diets.
Can I substitute green enchilada sauce for red?
Of course. Using green enchilada sauce creates a slightly tangier, brighter casserole and is a fun way to change up the flavor while keeping everything else the same. Both red and green work beautifully in this Chicken Enchilada Rice Casserole Recipe.
How do I make this casserole vegetarian?
Just skip the chicken and add another can of beans or some sautéed bell peppers, zucchini, or mushrooms for more veggies and protein. The flavors are so bold that you’ll never miss the meat!
Can I assemble this dish ahead of time?
Definitely! You can assemble the casserole up to a day ahead, cover tightly, and refrigerate until ready to bake. It’s ideal for busy days and guarantees a hot, comforting meal with minimal last-minute fuss.
Final Thoughts
If you’re in the mood for something cozy yet vibrant, with just the right touch of spice and loads of cheesy goodness, this Chicken Enchilada Rice Casserole Recipe is bound to win you over. Gather your loved ones, dig in, and make tonight a little extra special—your new favorite casserole awaits!
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Chicken Enchilada Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Rice Casserole is a comforting and flavorful dish that brings together the delicious flavors of Mexican cuisine in a convenient casserole form. Packed with tender chicken, rice, black beans, corn, and gooey cheese, this easy-to-make dish is perfect for a family dinner or potluck.
Ingredients
Rice Mixture:
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
Enchilada Sauce Mixture:
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 2 cups shredded Mexican blend cheese, divided
- 1/4 cup green onions, sliced
- Fresh cilantro for garnish
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine rice, chicken, black beans, corn, enchilada sauce, sour cream, 1 1/2 cups cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Bake: Transfer the mixture to the prepared baking dish, spread evenly, top with remaining cheese, and bake for 25-30 minutes until bubbly.
- Serve: Remove from the oven, sprinkle with green onions and cilantro, and let cool slightly before serving.
Notes
- You can swap red enchilada sauce for green for a different flavor profile.
- This casserole freezes well; assemble and freeze before baking, adding 15 minutes to the cook time when baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 80 mg
