Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole is a hearty, easy-to-make dish loaded with shredded chicken, cooked rice, black beans, and red enchilada sauce, all topped with melty cheese. Perfect for busy weeknights, this comforting casserole comes together in under an hour and is a great way to use up leftover chicken for a filling, family-friendly meal.

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Prep Time10

Cook Time40

Total Time50

Servings

Table of Contents

Chicken Enchilada Rice Casserole Ingredients
The Best Chicken For This Chicken Enchilada Casserole
How To Shred Chicken
Tips for Making the Best Mexican Chicken and Rice Casserole
Make It Your Own: Best Toppings for Extra Flavor
How To Store This Enchilada Rice Casserole
Chicken Enchilada Rice Casserole Frequently Asked Questions
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When you need a hearty, satisfying meal that brings bold Mexican flavors to the table, chicken enchilada rice casserole is the answer. Packed with shredded chicken, black beans, and lots of cheese, this dish delivers everything you love about enchiladas in a simple, baked rice casserole. This meal is perfect for quick weeknight dinners, with minimal cleanup and maximum flavor.

A close-up of a serving of chicken enchilada rice casserole on a spatula, showcasing the cheesy, vibrant dish with shredded chicken, black beans, corn, and melted cheese, garnished with fresh cilantro.

Chicken Enchilada Rice Casserole Ingredients

A flat lay of the ingredients for chicken enchilada rice casserole, including shredded chicken, jasmine rice, enchilada sauce, cheddar jack cheese, black beans, corn, and various seasonings, neatly arranged on a white marble surface.

The Best Chicken For This Chicken Enchilada Casserole

Using the right chicken makes all the difference in this enchilada casserole recipe. You want something tender, well-seasoned, and easy to shred so it mixes smoothly with the red enchilada sauce and cooked rice.

🥘 Cooked & Shredded Chicken Breasts

The most common choice, chicken breasts, keep the casserole lean while providing a hearty texture.

🔥 Rotisserie Chicken for Convenience

Short on time? Rotisserie chicken is a great option because it’s already cooked and flavorful. Simply remove the skin, shred the meat, and mix it into the casserole.

🍗 Chicken Thighs for Extra Flavor

For a richer taste, chicken thighs work well because they stay moist and juicy during baking. If using bone-in, skin-on thighs, cook and shred them before adding them to the recipe.

How To Shred Chicken

Getting the right texture for this easy chicken enchilada casserole starts with properly shredded chicken. You want tender, bite-sized pieces that soak up the red enchilada sauce without turning dry or stringy. The trick? Shred it while it’s warm—freshly cooked chicken breasts pull apart much more easily than cold ones.

💨 The Fastest Method: Use a Mixer

Want to shred chicken in seconds? Grab a stand mixer or hand mixer.

Place the warm chicken breasts in a large bowl.
Set your mixer to low speed, and let the beaters do the work.
In just a few seconds, you’ll have perfectly shredded chicken with zero effort.

🍴 The Classic Method: Two Forks

If you prefer a hands-on approach, the fork method is a great way to control the shred size.

Hold the chicken steady with one fork and use the other to pull it apart into thin, even pieces.
For extra-tender chicken, pull along the grain instead of against it.

More Easy Mexican-Inspired Recipes

Tips for Making the Best Mexican Chicken and Rice Casserole

Rinse the Black Beans – Draining and rinsing black beans removes excess starch, keeping the casserole from becoming too heavy.

Fluff the Rice Before Mixing – After cooking, gently fluff the cooked rice with a fork to keep it light and prevent it from clumping when combined with the other ingredients.

Bake Until the Cheese is Melty – Keep an eye on the baking dish and remove it from the oven as soon as the cheese is fully melted. Overbaking can dry out the rice casserole recipe.

Make It Your Own: Best Toppings for Extra Flavor

One of the best things about this easy chicken enchilada bake is how simple it is to customize. Whether you want freshness, spice, or crunch, here are some great options to take this dish from great to even better.

🌿 Bright & Fresh: Add a sprinkle of chopped fresh cilantro or green onions right before serving for a pop of color and flavor. A lime wedge squeezed over the top balances the richness of this dish.

🌶️ Turn Up the Heat: Love a little spice? Stir ¼ cup diced green chiles or one small diced jalapeño into the casserole before baking.

🧀 Extra Creamy & Cheesy: Want a richer finish? A dollop of sour cream or a scoop of guacamole pairs perfectly with the warm, cheesy layers. f you love lots of melty cheese, sprinkle on a little extra Monterey jack cheese, mozzarella cheese or white cheddar cheese before serving.

🥑 Crunch & Texture: Crushed tortilla chips add a satisfying crunch that complements the bold Mexican flavors.

How To Store This Enchilada Rice Casserole

Make Ahead: Prepare the casserole up to the point of adding cheese. Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the wrap, add cheese, and bake as directed, adding an extra five minutes to account for the chilled dish.

In the Fridge: After cooling, transfer leftovers to an airtight container and refrigerate for up to three days. If keeping it in the original baking dish, cover it securely with aluminum foil or plastic wrap.

In the Freezer: Once cooled, portion the casserole into airtight containers or wrap the entire dish with plastic wrap followed by aluminum foil. Freeze for up to three months. To serve, thaw overnight in the fridge before reheating.

Reheating:

Oven: Preheat to 350°F and bake covered for 15–20 minutes until heated through.
Microwave: Place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Adding a splash of chicken broth can help keep the rice from drying out.
Stovetop: Heat in a medium saucepan over low heat, stirring occasionally. Add a bit of chicken broth if needed.

Chicken Enchilada Rice Casserole Frequently Asked Questions

What’s the best way to keep the casserole from drying out?

To keep chicken enchilada rice casserole from drying out, make sure the cooked rice isn’t overcooked before baking. Also, mix in all the enchilada sauce before transferring it to the baking dish, and cover it loosely with aluminum foil if reheating.

How do I prevent this casserole from becoming soggy?

To keep chicken enchilada rice casserole from getting soggy, make sure the cooked rice is fully fluffed and not overly wet before mixing it with the other ingredients. Drain and rinse the black beans and corn well to remove excess moisture.

Can I add extra vegetables to this recipe?

Yes, you can add more veggies! ½ cup diced zucchini, ½ cup sliced mushrooms, or ¼ cup diced green chiles mix in well. If adding watery vegetables like ½ cup chopped spinach or ½ cup diced tomatoes, sauté them first to prevent excess liquid from making the casserole too wet.

Is red or green enchilada sauce better for chicken enchiladas?

Red enchilada sauce, made from red chilies, offers a rich, earthy taste, while green sauce, from green chilies and tomatillos, is zestier. For this recipe, red sauce is ideal to compliment all the delicious flavors.

This chicken enchilada rice casserole is a hearty, easy meal that brings together tender shredded chicken, cooked rice, and bold Mexican flavors in one baking dish. It’s a great option for busy weeknights, with simple ingredients that come together for a filling and satisfying dinner.

A plate with a generous serving of chicken enchilada rice casserole topped with a dollop of sour cream and fresh cilantro, sitting next to bowls of garnish and a casserole dish.

Chicken Enchilada Rice Casserole

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Prep Time 10

Cook Time 40

Total Time 50

Servings

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Ingredients

2 tablespoons olive oil
¾ cup small diced yellow onion
¾ cup small diced red bell pepper, stem and seeds removed
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cup uncooked Jasmine rice, long grain white rice
2 cups chicken broth
19 ounces enchilada sauce, divided (1 cup to cook rice and remaining 1 ⅓ cups sauce to mix into the remaining ingredients)
3 cups pre-cooked and shredded chicken breast meat, see tips
15.5 ounces black beans, drained and rinsed
15.25 ounces whole kernel yellow corn, drained
2 cups shredded sharp cheddar-jack cheese, Sargento brand
1 ½ tablespoons finely chopped fresh cilantro, optional garnish

Instructions

Preheat oven to 375° F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
To a medium (3 quart) sauce pot with a tight fitting lid, over medium-high heat, add the olive oil, yellow onion, red bell pepper, garlic powder, dried oregano, salt and black pepper. Stir to combine and cook for 3-4 minutes or until the vegetables are soft.
Add the rice, chicken broth and 1 cup enchilada sauce to the pot and stir to combine.
Bring to a boil, stirring often to ensure the rice does not stick, then once boiling, reduce the heat to low and cover with a tight fitting lid. Cook for 20 minutes undisturbed or until the rice is tender and the liquid is fully absorbed.
Remove the lid from the pot and gently fluff the rice with a fork.
After transferring the cooked rice to a large bowl, add the remaining enchilada sauce (approximately 1 ⅓ cups), shredded chicken, black beans, and corn. Stir the mixture thoroughly until all ingredients are evenly coated and well-distributed. Then, transfer the mixture to the prepared 9×13 casserole dish and spread it out evenly.
Transfer the mixture to the prepared 9×13 casserole dish and spread the shredded sharp cheddar-jack cheese evenly over the surface.
Bake the chicken enchilada rice casserole for 15 minutes or until the cheese is melted.
Remove the casserole from the oven and garnish with a light sprinkle of fresh chopped cilantro if desired before serving.

Notes

Jasmine rice was used to develop this recipe however, any long-grain white rice will work for this recipe.
You can substitute colby-jack cheese, pepper jack cheese or straight cheddar cheese or any combination of these cheeses in this recipe. I do suggest that you shred your own cheese from a block instead of buying the pre-shredded for best melting of the cheese on the casserole.
A large rotisserie chicken will typically yield 3 cups of shredded white and dark meat which works great for easy preparation of this recipe.
Alternatively, you can cook 1 ½ pounds (or 2-3 large) boneless skinless chicken breasts in the oven, boiled or in an instant pot according to the manufacturer’s directions. Whatever method you choose to cook your chicken is fine as long as you are able to shred it to yield 3 cups for the recipe.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!