Go Back

Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole with an enchilada-seasoned chicken-and-rice layer and a golden, bubbling cheese crust. Easy one-dish Tex-Mex casserole bake that comes out ready for topping with sour cream, cilantro, and jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice base
  • 2 cooked chicken, shredded
  • 3 cooked white or Mexican rice
  • 1 can (15 oz) black beans, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn, thawed
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cup Mexican cheese blend, shredded
  • 0.25 sour cream for topping
  • 0.25 cilantro for topping
  • 0.25 jalapeños for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. In a large bowl, combine shredded chicken, rice, black beans, red enchilada sauce, corn, diced green chiles, cumin, and chili powder, then mix thoroughly until evenly coated.
  3. Transfer the mixture to the greased dish and spread it evenly in a single layer.
  4. Cover the top completely with the shredded Mexican cheese blend, creating an even cheese layer.
Bake and serve
  1. Bake uncovered for 25–30 minutes, until the cheese is golden and the edges are bubbling.
  2. Let the casserole cool briefly, then serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For the neatest layers, use cooked rice that isn’t overly wet and stir until the enchilada sauce is fully distributed. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (freeze baked or unbaked, then thaw and reheat until hot and bubbling). For a lighter version, swap in a reduced-fat Mexican cheese blend while keeping the same baking time.