If you are looking for a comforting dish that brings together bold flavors and easy preparation, this Chicken Enchilada Rice Casserole Recipe is an absolute winner. Imagine tender shredded chicken soaked in rich red enchilada sauce, cozying up with creamy refried beans, sweet corn, and fluffy rice, all baked under a golden blanket of melted cheese. It’s the kind of meal that feels like a warm hug and easily pleases a crowd, making it perfect for weeknight dinners or casual gatherings. Let me walk you through why this casserole deserves a spot in your weekly rotation.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create layers of flavor, texture, and color that make this casserole shine. Each one plays a key role, whether adding creaminess, zest, or that irresistible cheesy finish you can’t wait to dig into.
- 2 cups uncooked long-grain rice (such as Basmati): Fluffy and separate grains form the hearty base of the casserole.
- 3 cooked chicken breasts, shredded (about 1 ½ lbs): Tender protein packed with flavor and perfect for soaking up sauce.
- 20 ounces red enchilada sauce: The star ingredient that ties the dish together with its smokey, tangy richness.
- 1 (16-ounce) can refried beans: Adds creaminess and a subtle earthiness for extra depth.
- 1 cup shredded white cheddar cheese, divided: Sharpness and melty goodness in every bite.
- 1 (11-ounce) can corn kernels, drained: Sweet bursts of texture and color contrast beautifully.
- 1 cup shredded Monterey Jack cheese, divided: Mild, smooth cheese that melts perfectly for gooey textures.
- ¼ teaspoon salt: Balances and enhances the flavors.
- ¼ teaspoon freshly ground black pepper: Adds a gentle kick of warmth.
- 1 tablespoon fresh cilantro or parsley, chopped, for garnish: Brightens the dish with fresh herbal notes and a pop of green.
How to Make Chicken Enchilada Rice Casserole Recipe
Step 1: Prepare the Rice
Start by cooking your rice according to the package instructions, making sure it’s tender but not mushy. Setting it aside while you prep the rest of the ingredients helps everything come together perfectly later. The fluffy rice forms the comforting base layer that soaks up the vibrant enchilada flavors.
Step 2: Preheat the Oven
Set your oven to 350°F (175°C) so it’s ready to give the casserole that cozy, bubbling finish once assembled. Having the oven hot and waiting means less downtime and a smooth cooking flow.
Step 3: Mix the Main Ingredients
In a large bowl, combine shredded chicken, red enchilada sauce, refried beans, drained corn, half of the white cheddar, and half of the Monterey Jack cheese. Then add the cooked rice, sprinkle in salt and fresh black pepper, and mix everything thoroughly. This step ensures every bite is bursting with layers of spiced, creamy goodness.
Step 4: Assemble the Casserole
Grease a 9×13 inch baking dish and pour in the mixture, spreading it evenly. Then sprinkle the remaining white cheddar and Monterey Jack cheeses on top. This cheese layer is what melts into a glorious golden crust that signals dinner is ready.
Step 5: Bake to Perfection
Bake your casserole for 20 to 30 minutes until the cheese on top is melted, bubbly, and slightly golden. This bake melds all the ingredients into a harmonious dish that’s comforting in every scoop.
Step 6: Garnish and Serve
Once out of the oven, sprinkle the casserole with fresh chopped cilantro or parsley. These fresh herbs add a lovely zing and brighten the rich flavors, making every bite vibrant and fresh.
How to Serve Chicken Enchilada Rice Casserole Recipe
Garnishes
A sprinkle of chopped fresh cilantro or parsley is classic and simple, but you can also add sliced avocado, a dollop of sour cream, or even pickled jalapeños for an extra kick. These toppings create contrast and freshness that heighten each bite’s enjoyment.
Side Dishes
To round out your meal, consider serving this casserole with a crisp green salad, some warm tortillas, or Mexican street corn. The freshness of the salad or the crunch of corn complements the casserole’s rich creaminess wonderfully.
Creative Ways to Present
For gatherings, serve the casserole in individual ramekins or mini cast-iron skillets for a fun and personalized touch. Layering it in a deep-dish pie crust for a savory enchilada pot pie variation also adds a delightful twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover casserole in an airtight container in the refrigerator for up to 4 days. This dish actually tastes even better the next day as the flavors have had time to meld.
Freezing
You can freeze the casserole either before or after baking. Wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through and bubbly. Adding a splash of water or extra cheese on top before reheating can help keep it moist and melty.
FAQs
Can I use different types of cheese in this Chicken Enchilada Rice Casserole Recipe?
Absolutely! Feel free to swap in cheeses like Pepper Jack for a spicy kick or a mild mozzarella for extra gooeyness. Just make sure the cheese melts well to keep that comforting texture.
Is it necessary to cook the chicken beforehand?
Yes, the chicken should be cooked and shredded before mixing into the casserole to ensure it’s tender and fully cooked once baked.
Can I make this dish vegetarian?
Definitely! Replace the chicken with extra beans or grilled vegetables, and use a vegetarian-friendly enchilada sauce to keep all the flavors without the meat.
What side dishes complement the Chicken Enchilada Rice Casserole Recipe best?
Simple sides like a fresh salad, guacamole, or Mexican-style grilled corn are great choices that balance the richness of the casserole.
How spicy is the red enchilada sauce in this recipe?
The heat level depends on the brand of red enchilada sauce you use. For a milder dish, choose a mild sauce, or pick a hot one if you enjoy more spice.
Final Thoughts
This Chicken Enchilada Rice Casserole Recipe has quickly become a beloved staple thanks to its ease, comforting textures, and crowd-pleasing flavors. I hope you enjoy making it as much as I do and find yourself coming back to it again and again. Cozy, cheesy, and simply delicious — it’s a home-cooked hug you can savor every time.
Print
Chicken Enchilada Rice Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Rice Casserole combines tender shredded chicken, flavorful enchilada sauce, creamy refried beans, and a cheesy rice base to create a comforting and hearty Mexican-inspired baked dish. Perfect for feeding a crowd, it’s easy to prepare and bakes until bubbly and golden with a fresh cilantro garnish to finish.
Ingredients
Main Ingredients
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked chicken breasts, shredded (about 1 ½ lbs)
- 20 ounces red enchilada sauce
- 1 (16-ounce) can refried beans
- 1 (11-ounce) can corn kernels, drained
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cheeses
- 1 cup shredded white cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
Garnish
- 1 tablespoon fresh cilantro or parsley, chopped
Instructions
- Cook the rice: Prepare the long-grain rice according to the package instructions. Once cooked, set it aside to cool slightly.
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while you assemble the casserole.
- Mix the filling: In a large mixing bowl, combine the shredded cooked chicken, red enchilada sauce, refried beans, drained corn kernels, ½ cup of shredded white cheddar cheese, and ½ cup of shredded Monterey Jack cheese. Add the cooked rice and season with salt and freshly ground black pepper as desired. Stir everything thoroughly until fully combined.
- Assemble the casserole: Grease a 9×13 inch baking dish well. Pour the chicken and rice mixture evenly into the dish, spreading it out. Sprinkle the remaining ½ cup of white cheddar and ½ cup of Monterey Jack cheeses evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes. Bake until the cheese on top is fully melted, hot, and bubbly.
- Garnish and serve: Remove the casserole from the oven and sprinkle with the fresh chopped cilantro or parsley. Serve warm and enjoy.
Notes
- The chicken can be rotisserie or freshly cooked and shredded; leftover chicken works great.
- For a spicier dish, add diced jalapeños or a dash of chili powder to the mixture.
- You can substitute refried beans with black beans for a slightly different texture and flavor.
- Rice can be swapped for brown rice but expect a longer cooking time.
- Ensure the casserole dish is properly greased to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
