Heavenly Chicken Enchilada Rice Casserole

Name: Heavenly Chicken Enchilada Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked white rice; 2 cups cooked shredded chicken; 1½ cups red enchilada sauce; 1½ cups shredded cheddar or Mexican cheese blend, divided; 1 cup corn (frozen, fresh, or canned); 1 (4 oz) can diced green chiles (optional); ½ teaspoon garlic powder; ½ teaspoon cumin; ¼ teaspoon chili powder; Salt & black pepper, to taste; 2 tablespoons chopped fresh cilantro (optional)

by Manar Jota

July 29, 2025

Jump to Recipe·Print Recipe

Chicken Enchilada Rice Casserole has become my go-to for busy weeknights, and I can’t wait for you to try it! The aroma of spices, chicken, and melting cheese filling my kitchen always makes my family rush to the table. This easy chicken enchilada rice dish is so comforting, with tender shredded chicken, fluffy rice, and that signature enchilada sauce all baked together. It’s the perfect blend of cheesy, savory, and just a little bit spicy. Let’s get cooking!

Why You’ll Love This Chicken Enchilada Rice Casserole

This dish is a winner for so many reasons:

Incredible Tex-Mex flavor that’s both comforting and exciting.
It’s a fantastic cheesy chicken enchilada rice that’s ready in under an hour.
Super simple prep means less time in the kitchen and more time enjoying your meal.
A budget-friendly way to feed the whole family with pantry staples.
The result is a perfectly baked, cheesy chicken enchilada rice bake that everyone will devour.
It’s a crowd-pleaser, perfect for potlucks or family dinners.
Packed with protein and fiber for a satisfying meal.

Ingredients for Chicken Enchilada Rice Casserole

Gathering the right chicken enchilada casserole ingredients is key to this delicious dish. Here’s what you’ll need:

2 cups cooked white rice – fluffy, pre-cooked rice makes assembly a breeze
2 cups cooked shredded chicken – rotisserie chicken is my secret shortcut!
1½ cups red enchilada sauce – this is the flavor base, so choose your favorite
1½ cups shredded cheddar or Mexican cheese blend, divided – for that irresistible cheesy pull
1 cup corn (frozen, fresh, or canned) – adds a touch of sweetness and texture
1 (4 oz) can diced green chiles (optional) – for a mild kick and extra flavor
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon chili powder – these spices create that classic Tex-Mex taste
Salt & black pepper, to taste
2 tablespoons chopped fresh cilantro (optional) – for a fresh, herbaceous finish

How to Make Chicken Enchilada Rice Casserole

Creating this delicious one-pan chicken enchilada rice is incredibly straightforward. It’s the kind of recipe that makes weeknight dinners a breeze, delivering maximum flavor with minimal fuss. You’ll love how the aromas fill your kitchen as it bakes!

Step 1: Preheat your oven to 375°F (190°C). While the oven heats up, lightly grease a 9×13-inch baking dish. This ensures your casserole won’t stick and makes for easy serving.
Step 2: In a large mixing bowl, combine all your main ingredients. This is where the magic starts to happen for your one-pan chicken enchilada rice. Add the 2 cups cooked white rice, 2 cups cooked shredded chicken, 1½ cups red enchilada sauce, 1 cup of the shredded cheese (save the rest for topping!), 1 cup corn, the optional 4 oz can diced green chiles, and all the spices: ½ teaspoon garlic powder, ½ teaspoon cumin, and ¼ teaspoon chili powder. Don’t forget to add salt and black pepper to your taste.
Step 3: Gently stir everything together until it’s all beautifully combined. You want to make sure the rice and chicken are evenly coated in the savory enchilada sauce and spices. The mixture should look rich and inviting, a sign of the delicious chicken enchilada casserole with rice to come.
Step 4: Pour the mixture into your prepared baking dish. Spread it out evenly so that all parts of the casserole will cook and heat through properly.
Step 5: Sprinkle the remaining ½ cup shredded cheese evenly over the top. This will melt into a glorious, bubbly, cheesy crust.
Step 6: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 20 minutes. This initial bake steams the ingredients together, allowing the flavors to meld.
Step 7: After 20 minutes, carefully remove the foil. The casserole should be starting to look and smell amazing! Return the dish to the oven, uncovered, and bake for an additional 10 minutes. This final bake is crucial for melting the cheese completely and getting those lovely golden, bubbly spots.
Step 8: Once out of the oven, let your one-pan chicken enchilada rice rest for about 5 minutes. This short resting period allows the casserole to set slightly, making it easier to serve and preventing the cheese from sliding off. Garnish with fresh cilantro if you like, and enjoy your fantastic meal!

Heavenly Chicken Enchilada Rice Casserole - Chicken Enchilada Rice Casserole - additional detail

Pro Tips for the Best Chicken Enchilada Rice Casserole

Want to elevate your chicken enchilada rice bake from good to absolutely amazing? I’ve learned a few tricks over the years that make all the difference. Follow these tips for a truly memorable meal!

Use rotisserie chicken: It’s a fantastic time-saver and already packed with flavor, making your easy chicken enchilada rice dish come together even faster.
Don’t overcook the rice: Start with pre-cooked rice that’s tender but still holds its shape. Mushy rice can make the casserole gummy.
Adjust the spice level: If you love heat, use a spicier enchilada sauce or add some diced jalapeños. For milder flavor, opt for a medium or mild sauce and omit the green chiles.
Resting is key: Letting the casserole sit for a few minutes after baking allows the flavors to meld and prevents it from falling apart when you serve.

What’s the secret to perfect chicken enchilada rice casserole?

The real secret to a perfect creamy chicken enchilada rice casserole is using good quality enchilada sauce and not overmixing the ingredients. This ensures each bite is rich, flavorful, and has that delightful texture you crave. For more delicious recipes, check out our recipes section.

Can I make chicken enchilada rice casserole ahead of time?

Yes! You can assemble this entire chicken enchilada casserole up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. You might need to add a few extra minutes to the baking time if it’s cold from the fridge. If you’re looking for other comforting casseroles, you might enjoy our ground beef zucchini casserole.

How do I avoid common mistakes with chicken enchilada rice casserole?

A common pitfall is using dry chicken, so opt for moist chicken or add a little extra enchilada sauce. Also, make sure your oven is fully preheated to ensure even cooking and that cheesy topping develops perfectly. For more tips on cooking chicken, you can explore resources on poultry product safety.

Best Ways to Serve Chicken Enchilada Rice Casserole

This versatile dish is fantastic on its own, but it truly shines when paired with a few complementary sides. For a complete Mexican chicken enchilada rice casserole experience, I love serving it with a dollop of sour cream or Greek yogurt to cool things down, and a sprinkle of fresh cilantro for brightness. A side of simple refried beans or some perfectly seasoned black beans makes it a hearty and satisfying meal. You could also add a fresh green salad with a lime vinaigrette for a bit of crunch and tang. It’s dinner perfection! For other flavorful chicken dishes, try our Mediterranean chicken gyros.

Heavenly Chicken Enchilada Rice Casserole - Chicken Enchilada Rice Casserole - additional detail

Nutrition Facts for Chicken Enchilada Rice Casserole

When you’re planning this delicious dish for dinner, it’s helpful to know what you’re serving. Here’s a breakdown of the approximate nutritional information per serving for this chicken enchilada rice bake:

Calories: 410
Fat: 22g
Protein: 27g
Carbohydrates: 30g
Fiber: 3g
Sodium: 680mg

Nutritional values are estimates and may vary based on specific ingredients used in your easy chicken enchilada rice dish.

How to Store and Reheat Chicken Enchilada Rice Casserole

This chicken enchilada casserole for dinner is so good, you’ll want to enjoy it again! Once it’s cooled down, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the casserole for up to 3 months. Make sure it’s wrapped well to prevent freezer burn. If you enjoy flavorful chicken dishes, you might also like our Indian butter chicken recipe.

When you’re ready to reheat, there are a few easy ways to bring this delicious dish back to life. If reheating from the fridge, cover it with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for a quick meal. If reheating from frozen, allow it to thaw in the refrigerator overnight first, then follow the oven or microwave instructions. Enjoying this leftover chicken enchilada casserole is just as delightful as the first time!

Frequently Asked Questions About Chicken Enchilada Rice Casserole

What’s the best way to make chicken enchilada rice casserole?

To make the best chicken enchilada rice casserole, start with cooked chicken and rice for quick assembly. Use a good quality enchilada sauce as your flavor base, and don’t be shy with the cheese! Baking it covered first helps meld the flavors, then uncovered gets that perfect bubbly top. For more recipe inspiration, visit sesamecooking.com/recipes/.

Can I use different types of rice?

Yes, you can! While white rice is common, brown rice or even quinoa can work in this chicken enchilada casserole with rice. Just ensure they are already cooked according to package directions before adding them to the casserole mixture. Cooking times might vary slightly. For a different rice dish, try our Peruvian chicken and rice with green sauce.

How do I make this chicken enchilada rice casserole spicier?

To kick up the heat in your chicken enchilada rice casserole, try using a spicier red enchilada sauce or adding a can of diced jalapeños along with the green chiles. A dash of cayenne pepper or some finely chopped fresh jalapeños mixed into the rice and chicken will also do the trick. For another spicy option, consider our Chinese-style mango chicken stir-fry.

Is this a good meal prep recipe?

Absolutely! This easy chicken enchilada rice dish is perfect for meal prep. You can assemble the casserole, cover it, and refrigerate it for up to a day before baking. Or, bake it completely, let it cool, and then portion it out for grab-and-go lunches throughout the week. It reheats beautifully!

Variations of Chicken Enchilada Rice Casserole You Can Try

This base recipe is fantastic, but I love to switch things up! Here are a few ideas to make your chicken enchilada rice bake your own. For a truly spicy chicken enchilada rice casserole, swap the mild enchilada sauce for a hot version and toss in some fresh diced jalapeños with the corn. If you’re looking for a lighter option, try using brown rice or even cauliflower rice for a lower-carb version of this chicken enchilada casserole with rice. You can also add a can of black beans or some sautéed bell peppers and onions for extra veggies and flavor. Don’t be afraid to get creative with your chicken enchilada casserole ingredients!