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

Ingredients – Mexican Casserole With Chicken And Rice
Ingredient Notes
Tex-Mex Cooking Tips
Make Ahead Casserole
Storing Casseroles With Cooked Chicken and Rice
Frequently Asked Questions
Food and Drink: More Mexican Recipes
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Mexican Chicken and Rice Casserole – all the bold flavors of Mexican enchiladas, baked into an easy casserole. No rolling tortillas, no fussy layering. Packed with shredded chicken, fluffy rice, black beans, and lots of melty cheese, this recipe is perfect for busy weeknights. Bonus? It reheats like a dream—if you even have leftovers.

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.

👨‍🍳 Tip for the Best Chicken Enchilada Bake – One of the biggest mistakes with this recipe is rushing the rice. If the rice is undercooked or still wet, the casserole can turn mushy or watery instead of having that perfect fluffy texture. 🍚

Ingredients – Mexican Casserole With Chicken And Rice

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.

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Ingredient Notes

☑️ You can substitute colby-jack cheese, pepper jack cheese or straight cheddar cheese or any combination of these cheeses in this recipe.

☑️ Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Grating your own cheese results in the best gooey, melty texture!

☑️ If you don’t have garlic powder, you can substitute it with two cloves of minced garlic in this recipe.

☑️ Use low-sodium chicken broth if you want more control over salt levels. You can also swap for vegetable broth if needed.

The Best Rice For A Mexican Casserole

🏆 Our Recommendation: Jasmine rice was used to develop this recipe. As a long-grain white rice, it offers the best texture —this type of rice stays fluffy and separate, preventing a mushy casserole. Instead of jasmine rice, you can use any long grain white rice, including basmati.

🚫 If you swap in short-grain or instant rice (such as Minute Rice), you’ll lose that light, fluffy texture.

🛑 Instant Rice/Minute Rice – tends to get mush when mixed with sauce and doesn’t absorb flavor well.

🛑 Short-grain rice (such as sushi or arborio rice) is much starchier and tends to clump together, which can make the dish too dense.

⚠️ While brown rice can work, it’s not the best choice for this casserole. It takes much longer to cook, absorbs more liquid, and can make the texture heavier and denser instead of light and fluffy.

The Best Chicken For This Chicken Enchilada Casserole

A large rotisserie chicken will typically yield three cups of shredded white and dark meat, which is perfect for easy preparation of this recipe.
Alternatively, you can cook 1.5 pounds boneless skinless chicken breasts, which should also yield three cups.

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:

🌿 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: Want to amp up the heat? Sprinkle ¼ cup diced green chiles or one small diced jalapeño over the top before baking for an extra punch of flavor!

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

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

Tex-Mex Cooking Tips

Cooking the onions, bell peppers, and seasonings in olive oil first unlocks their full flavor before adding the rice. Don’t skip this step.

Stirring the rice with the sautéed vegetables for 30-60 seconds before adding liquid helps it absorb more flavor and prevents it from becoming too mushy.

No peeking while the rice cooks! – Lifting the lid lets steam escape, which can lead to unevenly cooked rice. Let it cook undisturbed for 20 minutes before checking for doneness.

Make sure the chicken, beans, and corn are well-mixed with the remaining enchilada sauce before transferring to the baking dish. This keeps the casserole moist and flavorful.

Allow the casserole to sit for 5-10 minutes after baking. This helps the flavors meld and makes it easier to scoop.

Make Ahead Casserole

This Chicken Enchilada Rice Casserole is a perfect make-ahead meal. Here’s how to do it:

1️⃣ Assemble it ahead – Mix everything together, spread it in your baking dish, and cover tightly. Store it in the fridge overnight.

2️⃣ Bake the next day – Remove from the fridge 30 minutes before baking to take the chill off. Then, bake as directed, adding five if needed.

3️⃣ Freezing option – You can also assemble it, freeze it unbaked, then thaw overnight in the fridge before baking.

This method is a game-changer for busy nights—just pop it in the oven and dinner’s done.

Storing Casseroles With Cooked Chicken and Rice

Leftovers? Lucky you—this casserole reheats like a dream.

Fridge: If keeping it in the original baking dish, cover securely with aluminum foil or plastic wrap. Refrigerate for up to three days. The flavors only get better as they sit.

Freezer: This casserole freezes like a champ. Portion it into airtight containers or wrap the entire dish with aluminum foil. Freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating:

Oven: Cover with foil and warm at 350°F for 15–20 minutes until heated through.
Microwave: Heat in 30-second intervals, stirring in between, until warmed through.

Frequently Asked Questions

Do I need to drain the canned ingredients?

Yes, it’s important to drain and rinse your canned ingredients. Black beans should be rinsed to remove excess sodium and prevent the sauce from turning murky. Corn needs to be drained to avoid adding extra liquid that could make the casserole watery.

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.

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 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.

Food and Drink: More Mexican Recipes

If you love bold Mexican flavors, these dishes will be right up your alley! Whether you’re looking for a fresh and creamy corn salad, a comforting cheesy casserole, or a fun twist on a classic pasta dish, these recipes bring all the flavor with easy, family-friendly ingredients.

Inspired by Mexican street corn, Elote Corn Salad is a creamy and tangy dish that combines roasted corn, cotija cheese, lime juice, and a touch of spice, making it the perfect side for tacos, grilled meats, or even as a dip with tortilla chips.
For a hearty and comforting dinner, Mexican Lasagna is a delicious twist on the classic Italian dish.
If you’re looking for a fun take on a comfort food favorite, Mexican Meatloaf is a game-changer. Infused with Mexican spices, salsa, and gooey cheese, this dish takes traditional meatloaf up a notch.
For pasta lovers, our Mexican Spaghetti Recipe brings a delicious fusion of flavors. It’s a cozy, cheesy dish that’s perfect for busy weeknights.
When you need a simple, one-pan meal, Mexican Beef And Rice Casserole is the ultimate solution. This easy-to-make casserole makes a satisfying, family-friendly 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,
2 cups chicken broth
19 ounces enchilada sauce, divided (1 cup to cook rice and 1 ⅓ cups sauce to mix into the remaining ingredients)
3 cups pre-cooked and shredded chicken breast meat
15.5 ounces black beans, drained and rinsed
15.25 ounces whole kernel yellow corn, drained
2 cups shredded sharp cheddar-jack cheese,
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.

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!