This Chicken Enchilada Rice Casserole brings together all the bold, comforting flavors of traditional enchiladas in one easy, cheesy, oven-baked dish. Tender shredded chicken, fluffy rice, enchilada sauce, refried beans, and melted cheese make this meal hearty, satisfying, and perfect for busy weeknights or feeding a crowd.

Why You’ll Love This Recipe

• It’s a one-pan comfort meal that’s easy to prepare and even easier to clean up.
• You can make it with simple pantry ingredients—no complicated steps required.
• It’s hearty and filling, combining chicken, rice, beans, and cheese in every bite.
• Ready in under an hour, making it perfect for weeknight dinners.
• Leftovers taste even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups long-grain rice (uncooked, such as Basmati)
• 3 cooked chicken breasts (shredded, about 1½ lbs)
• 20 ounces red enchilada sauce
• 16 ounces refried beans
• 11 ounces corn kernels (drained, 1 can)
• 1 cup white cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh cilantro or parsley (for garnish)

Directions

1. Cook the rice: In a medium saucepan, bring 4 cups of water to a boil over medium heat. Add the rice, reduce heat to a simmer, cover, and cook for about 18 minutes until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Preheat the oven: Set your oven to 350°F (175°C).
3. Mix the casserole: In a large mixing bowl, combine shredded chicken, enchilada sauce, refried beans, corn, and half of the cheddar and Monterey Jack cheese. Stir in the cooked rice. Season with salt and pepper to taste.
4. Assemble: Transfer the mixture to a 9×13-inch casserole dish. Sprinkle the remaining cheese evenly over the top.
5. Bake: Place in the oven and bake for 20–30 minutes, or until the cheese is fully melted and bubbling.
6. Serve: Remove from the oven, garnish with chopped cilantro or parsley, and serve warm.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Add vegetables: Mix in chopped bell peppers, mushrooms, or green chilies for extra flavor and color.
• Make it spicier: Add a pinch of chili powder, cayenne, or jalapeños for some heat.
• Cheese options: Swap the Monterey Jack or cheddar for Colby or a Mexican cheese blend.
• Protein swap: Try shredded turkey or cooked ground chicken instead of chicken breast.
• Rice alternative: Use jasmine or white long-grain rice for best results—avoid brown or wild rice as they cook differently.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions in airtight containers or wrap tightly in foil for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm in the oven at 350°F for 15–20 minutes, or microwave individual servings until heated through.

FAQs

1. Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken is perfect for this recipe and saves time. Just shred the meat and mix it in.

2. Can I use canned chicken?

Absolutely. Two cans of drained chicken breast work well—fluff it with a fork before mixing.

3. Is it possible to make this casserole ahead of time?

Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

4. Can I make it vegetarian?

You can omit the chicken and add extra beans, corn, or vegetables instead.

5. What type of rice works best?

Basmati or jasmine rice provides a fluffy texture that absorbs the sauce beautifully.

6. Can I make this without refried beans?

Yes. The beans add creaminess, but you can leave them out or replace them with black beans.

7. How do I keep my rice from turning mushy?

Rinse it under cold water before cooking to remove extra starch, and don’t overcook it.

8. Can I make this casserole spicy?

Yes, add diced green chilies, hot enchilada sauce, or pepper jack cheese for a kick.

9. What can I serve with this dish?

It pairs well with a fresh salad, guacamole, or tortilla chips.

10. Can I cook it on the stovetop?

Yes, but it will be more of a skillet dish than a baked casserole. Heat everything in a large pan until the cheese melts.

Conclusion

Chicken Enchilada Rice Casserole is the ultimate cozy dinner that combines Mexican-inspired flavors with easy home cooking. With cheesy layers, tender chicken, and flavorful sauce, this dish is guaranteed to please everyone at the table. Perfect for meal prep, family dinners, or sharing with friends—it’s comfort food made simple.

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole brings together all the bold, comforting flavors of traditional enchiladas in one easy, cheesy, oven-baked dish. Tender shredded chicken, fluffy rice, enchilada sauce, refried beans, and melted cheese make this meal hearty, satisfying, and perfect for busy weeknights or feeding a crowd.

Why You’ll Love This Recipe

• It’s a one-pan comfort meal that’s easy to prepare and even easier to clean up.
• You can make it with simple pantry ingredients—no complicated steps required.
• It’s hearty and filling, combining chicken, rice, beans, and cheese in every bite.
• Ready in under an hour, making it perfect for weeknight dinners.
• Leftovers taste even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups long-grain rice (uncooked, such as Basmati)
• 3 cooked chicken breasts (shredded, about 1½ lbs)
• 20 ounces red enchilada sauce
• 16 ounces refried beans
• 11 ounces corn kernels (drained, 1 can)
• 1 cup white cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh cilantro or parsley (for garnish)

Directions

1. Cook the rice: In a medium saucepan, bring 4 cups of water to a boil over medium heat. Add the rice, reduce heat to a simmer, cover, and cook for about 18 minutes until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Preheat the oven: Set your oven to 350°F (175°C).
3. Mix the casserole: In a large mixing bowl, combine shredded chicken, enchilada sauce, refried beans, corn, and half of the cheddar and Monterey Jack cheese. Stir in the cooked rice. Season with salt and pepper to taste.
4. Assemble: Transfer the mixture to a 9×13-inch casserole dish. Sprinkle the remaining cheese evenly over the top.
5. Bake: Place in the oven and bake for 20–30 minutes, or until the cheese is fully melted and bubbling.
6. Serve: Remove from the oven, garnish with chopped cilantro or parsley, and serve warm.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Add vegetables: Mix in chopped bell peppers, mushrooms, or green chilies for extra flavor and color.
• Make it spicier: Add a pinch of chili powder, cayenne, or jalapeños for some heat.
• Cheese options: Swap the Monterey Jack or cheddar for Colby or a Mexican cheese blend.
• Protein swap: Try shredded turkey or cooked ground chicken instead of chicken breast.
• Rice alternative: Use jasmine or white long-grain rice for best results—avoid brown or wild rice as they cook differently.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions in airtight containers or wrap tightly in foil for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm in the oven at 350°F for 15–20 minutes, or microwave individual servings until heated through.

FAQs

1. Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken is perfect for this recipe and saves time. Just shred the meat and mix it in.

2. Can I use canned chicken?

Absolutely. Two cans of drained chicken breast work well—fluff it with a fork before mixing.

3. Is it possible to make this casserole ahead of time?

Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

4. Can I make it vegetarian?

You can omit the chicken and add extra beans, corn, or vegetables instead.

5. What type of rice works best?

Basmati or jasmine rice provides a fluffy texture that absorbs the sauce beautifully.

6. Can I make this without refried beans?

Yes. The beans add creaminess, but you can leave them out or replace them with black beans.

7. How do I keep my rice from turning mushy?

Rinse it under cold water before cooking to remove extra starch, and don’t overcook it.

8. Can I make this casserole spicy?

Yes, add diced green chilies, hot enchilada sauce, or pepper jack cheese for a kick.

9. What can I serve with this dish?

It pairs well with a fresh salad, guacamole, or tortilla chips.

10. Can I cook it on the stovetop?

Yes, but it will be more of a skillet dish than a baked casserole. Heat everything in a large pan until the cheese melts.

Conclusion

Chicken Enchilada Rice Casserole is the ultimate cozy dinner that combines Mexican-inspired flavors with easy home cooking. With cheesy layers, tender chicken, and flavorful sauce, this dish is guaranteed to please everyone at the table. Perfect for meal prep, family dinners, or sharing with friends—it’s comfort food made simple.

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