Chicken Enchilada Rice Casserole Recipe

This Chicken Enchilada Rice Casserole transforms traditional enchilada flavors into a hearty, one-dish meal that’s perfect for busy weeknights. Combining tender jasmine rice, succulent shredded chicken, black beans, and corn—all smothered in enchilada sauce and topped with melty cheese—this casserole delivers authentic Mexican flavors without the fuss of rolling individual enchiladas. Ready in under an hour, it’s the ultimate comfort food that brings everyone to the table!

Ingredients You’ll Need

• Jasmine Rice: The foundation of our casserole, offering a slightly floral aroma and the perfect texture for absorbing all those amazing flavors.
• Chicken: Pre-cooked, shredded chicken breast provides lean protein and makes this recipe come together quickly. Rotisserie chicken works wonderfully here!
• Enchilada Sauce: The star flavor-maker that infuses every bite with authentic Mexican taste—some cooks with the rice, while the rest gets mixed with other ingredients for layers of flavor.
• Onion and Bell Pepper: These aromatic vegetables add texture, color, and a flavor foundation that elevates the entire dish.
• Black Beans: Provides hearty texture, fiber, and protein while complementing the Mexican flavor profile perfectly.
• Corn: Sweet kernels add pops of color and flavor contrast against the savory elements.
• Cheese: A generous blanket of sharp cheddar-jack creates that irresistible melty, stretchy topping that makes casseroles so satisfying.
• Seasonings: Garlic powder, dried oregano, salt, and pepper create a simple but effective seasoning blend that enhances without overwhelming.
• Fresh Cilantro: An optional garnish that brings a bright, fresh finish to the rich casserole.

Variations

Want to customize this casserole to make it your own? Try these tasty twists:

• Protein Swap: Replace chicken with browned ground beef, turkey, or even shredded pork for a different flavor profile.
• Vegetarian Version: Skip the chicken and double the beans, or add roasted vegetables like zucchini, mushrooms, or sweet potatoes.
• Heat Level: Add diced jalapeños or a few dashes of hot sauce to kick up the spice factor.
• Green Enchilada Sauce: Use green enchilada sauce instead of red for a tangier, slightly milder casserole.
• Rice Options: Brown rice can be substituted for a more nutritious twist (adjust cooking time accordingly).
• Cheese Choices: Try Monterey Jack, pepper jack, or a Mexican cheese blend for different flavor profiles.

How to Make Chicken Enchilada Rice Casserole

Step 1: Prepare Your Base

Preheat your oven to 375°F and spray a 9×13 casserole dish with non-stick cooking spray. In a medium pot over medium-high heat, sauté the onion and bell pepper with olive oil and seasonings (garlic powder, oregano, salt, pepper) for 3-4 minutes until softened.

Step 2: Cook the Flavorful Rice

Add the jasmine rice, chicken broth, and 1 cup of enchilada sauce to your vegetable mixture. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 20 minutes until the rice is tender and liquid is absorbed.

Step 3: Combine Everything Together

Fluff the cooked rice with a fork and transfer it to a large bowl. Add the remaining enchilada sauce, shredded chicken, drained black beans, and corn. Mix thoroughly until all ingredients are evenly coated with sauce.

Step 4: Assemble and Bake

Transfer the mixture to your prepared casserole dish, spreading it evenly. Top with the shredded cheddar-jack cheese, covering the entire surface. Bake for 15 minutes until the cheese is completely melted and bubbly.

Step 5: Finish and Serve

Remove from the oven and let stand for a few minutes. If desired, sprinkle with fresh chopped cilantro before serving.

How to Serve

This versatile casserole works beautifully as a stand-alone meal or as part of a larger spread:

Complete Meal Ideas:

• Serve with a simple side salad dressed with lime vinaigrette for a refreshing contrast
• Pair with Mexican street corn for a festive dinner
• Add warm tortillas on the side for scooping or wrapping

Topping Bar:

Create a topping station with:

• Diced avocado or guacamole
• Sour cream or Mexican crema
• Pico de gallo or fresh salsa
• Sliced jalapeños
• Extra cilantro
• Lime wedges for squeezing over portions

Make Ahead and Storage

Storing Leftovers

This casserole actually gets better overnight as the flavors meld! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the fully baked casserole or individual portions for up to 3 months. For best results, cool completely before wrapping tightly in plastic wrap, then aluminum foil. Label with the date and contents.

For make-ahead freezing without baking first, assemble everything except the cheese topping, freeze, then thaw overnight in the refrigerator, add cheese, and bake when ready.

Reheating

• Refrigerated Leftovers: Microwave individual portions for 2-3 minutes, stirring halfway through. For larger amounts, reheat covered in a 350°F oven for about 20 minutes.
• From Frozen: Thaw overnight in the refrigerator if possible, then reheat covered in a 350°F oven until heated through (about 30 minutes).

FAQs

Final Thoughts

This Chicken Enchilada Rice Casserole brings the best of Mexican comfort food to your table with minimal effort. It’s the perfect solution for those nights when you crave enchiladas but don’t have time for all the rolling and stuffing. The combination of tender rice, seasoned chicken, and melty cheese creates a satisfying meal that’s sure to become a regular in your dinner rotation. Give it a try tonight—I guarantee empty plates and happy faces around your table!

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