Chicken Enchilada Rice Casserole is a delicious and easy meal that brings together tender chicken, fluffy rice, and rich enchilada sauce all baked into one comforting dish. It’s got just the right mix of cheesy goodness, spices, and that warm, cozy feeling you want in a weeknight dinner. Plus, it cooks up in just 35 minutes, which is a win if you’re short on time but still want something tasty.
I love making this casserole because it feels like a homemade hug on a plate. One tip I have is to use leftover rotisserie chicken to save even more time—it makes the whole thing come together faster without losing any flavor. I also like to sprinkle a little extra cheese on top before baking for that perfect melty crust that everyone digs into first.
This casserole is great served with a simple side salad or some fresh guacamole on the side to brighten it up. It’s one of those meals that’s great for busy weeknights or when you want something filling without tons of prep. Honestly, I never get tired of it, and it’s always a hit with family and friends because it hits all the right notes of cheesy, spicy, and satisfying.
Key Ingredients & Substitutions
Cooked rice: White rice is classic here, but you can swap in brown rice for more fiber. Just make sure it’s fully cooked and cooled to avoid a mushy casserole.
Shredded chicken: Rotisserie chicken is my go-to for this dish because it’s quick and flavorful. You can also use leftover chicken or cook chicken breasts and shred them yourself.
Enchilada sauce: You can choose red or green sauce—both work great. If you like less heat, go mild or make your own with tomato sauce and chili powder.
Cheese blend: Mexican blend cheese adds great flavor, but cheddar and Monterey Jack work well too. Use vegan cheese if you want a dairy-free option.
Sour cream: If you prefer, Greek yogurt is a good substitute that also adds creaminess and a bit of tang.
How Do You Get the Best Cheesy, Bubbly Top on This Casserole?
To achieve that perfect melted and bubbly cheese topping, here’s what I like to do:
- Sprinkle part of the cheese into the mixture so the casserole stays creamy inside.
- Reserve some cheese to sprinkle on top in an even layer before baking.
- Bake uncovered so the cheese browns slightly and bubbles.
- If you want extra browning, switch to the broiler for 1-2 minutes—but watch it closely to avoid burning.
This simple tip helps make your casserole not just tasty but also visually inviting with a golden, gooey cheese crust.
Equipment You’ll Need
- Medium casserole dish – Perfect size for even baking and easy serving.
- Mixing bowl – Helps you combine rice, chicken, and sauce smoothly.
- Wooden spoon or spatula – Great for mixing without breaking up the rice or chicken too much.
- Measuring cups and spoons – For accurate ingredient amounts and balanced flavors.
- Oven mitts – To safely handle the hot casserole dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein twist.
- Add black beans or pinto beans to boost fiber and make it heartier.
- Mix in diced bell peppers or jalapeños for extra crunch and a little heat.
- Try using pepper jack cheese for a spicier, melty kick.
Chicken Enchilada Rice Casserole (35 minutes)
Ingredients You’ll Need:
- 2 cups cooked white rice
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup canned corn, drained
- 1 cup enchilada sauce (red or green)
- 1 ½ cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- ½ cup sour cream
- ¼ cup chopped green onions (plus extra for garnish)
- ¼ cup chopped fresh cilantro (optional, for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or a little oil for greasing the casserole dish
How Much Time Will You Need?
This dish takes about 15 minutes of preparation, including mixing all the ingredients. Then it bakes for approximately 20 minutes, for a total of around 35 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Grease a medium casserole dish lightly with cooking spray or a bit of oil to keep the casserole from sticking.
2. Mix the Filling:
In a large bowl, combine the cooked rice, shredded chicken, drained corn, enchilada sauce, sour cream, 1 cup of the shredded cheese, chopped green onions, cumin, chili powder, garlic powder, salt, and pepper. Stir well until everything is evenly mixed.
3. Assemble the Casserole:
Pour the mixture into your prepared casserole dish and spread it out evenly. Then sprinkle the remaining ½ cup of shredded cheese over the top.
4. Bake and Garnish:
Bake the casserole uncovered for about 20 minutes, or until the cheese on top is melted, bubbly, and slightly golden. Once done, take it out of the oven and garnish with extra chopped green onions and fresh cilantro, if you like.
5. Serve and Enjoy:
Serve your Chicken Enchilada Rice Casserole warm. It goes great with a fresh side salad, some guacamole, or sour cream.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before shredding and mixing it into the casserole. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Prepare the Casserole Ahead of Time?
Absolutely! You can assemble the casserole a few hours or even a day ahead. Cover it tightly and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through for best results.
What Are Some Good Variations for This Dish?
Try swapping chicken for ground beef or beans for a vegetarian twist. You can also add diced peppers or jalapeños for more flavor and heat, or use a different cheese like pepper jack for an extra kick.