If you need a comforting, family friendly dinner that delivers big flavor with minimal effort, this chicken enchilada rice casserole recipe is exactly what to make. Tender chicken, fluffy rice, bold enchilada style sauce, beans, corn, and melty cheese all come together in one dish for a satisfying meal everyone will love. It has all the flavors of classic chicken enchiladas without the extra steps of rolling tortillas.
This casserole is perfect for busy weeknights, meal prep, or casual gatherings when you want something hearty, cozy, and easy to serve.
Why You’ll Love This Chicken Enchilada Rice Casserole
This recipe is a true one dish wonder. Everything cooks together, which means fewer dishes and deeper flavor as the rice absorbs the seasoned broth and enchilada sauce. The result is a creamy, cheesy casserole with tender chicken and perfectly cooked rice.
Another reason to love this recipe is how adaptable it is. You can easily adjust the spice level, swap proteins, or add extra vegetables. It is filling enough to stand on its own and also pairs beautifully with simple toppings or sides.
Ingredients for Chicken Enchilada Rice Casserole
Casserole Base
- 1½ pounds boneless skinless chicken breast or thighs, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups long grain white rice
- 2 cups chicken broth
- 1½ cups red enchilada sauce, mild or medium
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese Topping
- 1½ cups shredded cheese, cheddar or Mexican style blend
Optional Garnishes
- Fresh cilantro
- Green onions
- Sour cream
- Diced avocado
Ingredient Notes
Long grain white rice works best for even cooking. Short grain or instant rice can become mushy, while brown rice needs more liquid and cooking time.
Use a mild enchilada sauce for a kid friendly casserole or a medium sauce if you prefer more heat.
Freshly shredded cheese melts better than pre shredded cheese and gives the casserole a creamier texture.
Step by Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F. Lightly grease a large oven safe casserole dish or deep skillet.
Step 2: Sauté Aromatics
Heat olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Add Chicken and Spices
Add the chicken pieces to the pan along with cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, stirring, just until the chicken is lightly seared on the outside.
Step 4: Build the Casserole
Stir in the rice, chicken broth, and enchilada sauce. Mix well so the rice is fully submerged in liquid. Fold in the black beans and corn.
Step 5: Bake
Cover the dish tightly with foil or a lid and bake for 35 to 40 minutes, until the rice is tender and most of the liquid is absorbed.
Step 6: Add Cheese
Remove the casserole from the oven, uncover, and sprinkle the cheese evenly over the top. Return to the oven uncovered and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
Step 7: Rest and Serve
Let the casserole rest for 5 minutes before serving. Garnish with cilantro, green onions, or your favorite toppings.
Pro Tips for Success
- Stir the casserole well before baking to prevent dry rice pockets.
- Keep the dish tightly covered while baking so the rice cooks evenly.
- Use evenly sized chicken pieces for consistent cooking.
- Let the casserole rest briefly to set before serving.
- Taste and adjust seasoning before adding cheese if needed.
Flavor Variations
- Creamy Enchilada Rice Casserole: Stir in ½ cup sour cream before adding cheese.
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper.
- Green Enchilada Style: Swap red enchilada sauce for green sauce.
- Vegetarian Option: Omit chicken and add extra beans and bell peppers.
Serving Suggestions
Serve chicken enchilada rice casserole with a simple green salad, tortilla chips, or warm tortillas. It also pairs well with guacamole, pico de gallo, or a dollop of sour cream.
This dish is hearty enough to serve on its own, making it ideal for busy nights when you want a complete meal without extra sides.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven with a splash of broth to keep it moist.
To freeze, let the casserole cool completely, then transfer to a freezer safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat until hot throughout.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 36 g |
| Carbohydrates | 48 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sodium | 840 mg |
FAQ About Chicken Enchilada Rice Casserole
Can I use cooked chicken?
Yes, rotisserie or leftover cooked chicken works well. Stir it in when adding the beans and corn so it does not overcook.
Why is my rice still crunchy?
Crunchy rice usually means there was not enough liquid or the dish was not covered tightly. Make sure the rice is fully submerged before baking.
Can I make this ahead of time?
Yes, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.
Is this casserole spicy?
The heat level depends on the enchilada sauce used. Mild sauce keeps it family friendly, while medium adds gentle heat.
Chicken Enchilada Rice Casserole
Equipment
- large oven-safe casserole dish
- large skillet
- cutting board
- knife
- measuring cups and spoons
Ingredients
- 1 1/2 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups long grain white rice
- 2 cups chicken broth
- 1 1/2 cups red enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar or Mexican-style cheese
Instructions
- Preheat the oven to 375°F and lightly grease a large oven-safe casserole dish or deep skillet.
- Heat olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chicken along with cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, stirring, until lightly seared.
- Stir in the rice, chicken broth, and enchilada sauce until the rice is fully submerged. Fold in the black beans and corn.
- Cover tightly and bake for 35 to 40 minutes, until the rice is tender and most of the liquid is absorbed.
- Uncover, sprinkle cheese evenly on top, and bake uncovered for another 10 to 15 minutes until melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish as desired.
Notes
Nutrition
Final Thoughts
This chicken enchilada rice casserole recipe is everything you want in a comforting dinner. It is cheesy, hearty, easy to make, and full of bold enchilada inspired flavor. Whether you are feeding a family or prepping meals for the week, this is a recipe you will come back to again and again.
