Dinner

Chicken Enchilada Rice Casserole Recipe

ByVictor Layne October 27, 2025October 27, 2025

Introduction

This Chicken Enchilada Rice Casserole is a flavorful and comforting dish that combines tender shredded chicken, savory enchilada sauce, and cheesy goodness. It’s an easy, one-dish meal perfect for busy weeknights or casual gatherings.

A black oval casserole dish filled with three layers of spicy rice with shredded chicken and corn. The bottom layer is a rich orange rice mixed with chunks of chicken. The middle layer is rice again with a blend of melted yellow cheese and scattered corn kernels on top. The top layer is a thicker cover of melted cheese mixed with corn and fresh green cilantro leaves sprinkled all over. The dish is placed on a white marbled surface with a gray cloth in the background. 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 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, black olives (if using), 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 leftover roasted chicken or a rotisserie chicken to save time without sacrificing flavor.
For extra heat, add chopped jalapeños or a dash of cayenne pepper to the mixture.
Swap black beans for pinto beans or kidney beans if preferred.
Top with sour cream or guacamole when serving for added creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual servings until hot.

How to Serve

A black oval pan filled with one thick layer of reddish-orange cooked rice mixed with chunks of light brown chicken and bits of red and dark brown vegetables, topped with melted golden-yellow cheese and scattered bright yellow corn kernels with small green cilantro leaves as garnish. The pan is on a dark wooden surface with a white marbled texture and a gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the step before baking, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s very cold.

Can I freeze this casserole?

Yes, this dish freezes well. Assemble the casserole but do not bake it. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and then bake as usual.