Dinner

Chicken Enchilada Rice Casserole Recipe

ByElla Hart October 22, 2025October 22, 2025

Introduction

Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal that combines tender shredded chicken, hearty rice, and zesty enchilada sauce. Perfect for weeknight dinners, it’s easy to prepare and sure to satisfy the whole family.

A black casserole dish filled with a layered rice dish sits on a white marbled surface. The bottom layer is a mix of reddish-orange rice with visible pieces of cooked chicken and bits of black beans. The top layer is melted yellow and white cheese mixed with yellow corn kernels, scattered evenly across the surface. Fresh green cilantro leaves are sprinkled on top for garnish. The rice has a slightly moist and textured look, with the melted cheese pulling slightly in places, showing the layers below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded chicken (rotisserie chicken works great!)
2 cups cooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
Step 3: Spread half of the mixture evenly in the prepared baking dish.
Step 4: Sprinkle half of each cheese over the mixture.
Step 5: Add the remaining chicken and rice mixture on top.
Step 6: Pour the remaining enchilada sauce over everything.
Step 7: Top with the rest of the cheese, olives, and green onions.
Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 9: Remove from the oven and let it cool for 5 minutes.
Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
For a spicier version, add jalapeños or a pinch of cayenne pepper to the mixture.
Swap the black beans for pinto or kidney beans if preferred.
Add diced bell peppers or onions for extra texture and color.
Top with avocado slices or a dollop of sour cream when serving for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or warm in the oven at 350°F (175°C) until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black oval dish filled with one thick layer of orange-colored rice mixed with small yellow corn kernels, red bits of tomato or pepper, and pieces of shredded chicken, topped with melted golden cheese that covers parts of the rice, sprinkled with bright green cilantro leaves, all placed on a white marbled surface with a gray cloth partially visible in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well in this casserole and adds a nuttier flavor and more fiber. Just ensure it’s fully cooked before mixing.

Is this recipe suitable for freezing?

Absolutely. Prepare the casserole up to the baking step, cover tightly, and freeze. When ready to eat, thaw overnight in the fridge and bake as directed.