Chicken Enchilada Rice Casserole is a comforting, all-in-one dish that brings together tender chicken, fluffy rice, gooey melted cheese, and that classic enchilada sauce punch. It’s the kind of meal where all the flavors blend perfectly in each bite, and it’s ready in just about 35 minutes, making it a great weeknight dinner option.
I love making this casserole when I want something warm and filling but don’t want to spend hours in the kitchen. It’s super straightforward to put together, and I usually throw in some black beans or corn for a little extra texture and color. The cheesy top that browns in the oven is always my favorite part—it’s like a crispy, melty bonus that everyone in the family looks forward to.
My go-to way of serving this dish is with a simple side of guacamole or a fresh salsa to brighten it up. It’s a dinner that feels like a comforting hug but with just the right amount of spice and zest. Plus, leftovers are fantastic for lunch the next day, which makes it a total win in my book!
Key Ingredients & Substitutions
Rice: Long grain white rice works best here for its fluffy texture. You can swap with brown rice but add extra cooking time and broth for it to cook fully.
Chicken: I like using cooked chicken breast for tenderness and protein. Rotisserie chicken is a time-saver and adds nice flavor.
Enchilada Sauce: This gives the dish its bold flavor. If you prefer less spice or can’t find it, use mild salsa or tomato sauce mixed with a bit of chili powder.
Cheese: Cheddar and Monterey Jack melt well. Feel free to use pepper jack for some heat or mozzarella for gooey stretchiness.
Spices: Cumin and chili powder are essential for that classic enchilada taste. If you want less heat, reduce chili powder or omit it.
How Do You Know When the Rice Is Perfectly Cooked in a Casserole?
Getting the rice cooked just right in a casserole can be tricky. Follow these tips for fluffy, tender rice:
- Use uncooked rice in your mixture, so it fully absorbs the liquid and flavors during baking.
- Cover tightly with foil to trap steam and moisture necessary for cooking rice.
- Bake at 375°F for about 25 minutes covered, then check the rice texture before adding cheese.
- If the rice seems dry or crunchy, you can add a bit more broth, cover again, and bake a few minutes longer.
- Let the casserole rest 5 minutes off heat before serving to let the rice finish steaming and set.
Equipment You’ll Need
- 9×9-inch baking dish – just the right size for even cooking and easy serving.
- Large skillet – perfect for sautéing onions and mixing the rice with other ingredients.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
- Mixing spoon or spatula – useful for stirring the rice mixture without breaking up the chicken too much.
- Aluminum foil – helps trap steam while baking so the rice cooks perfectly.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey – adds a different protein texture and works great with the spices.
- Add black beans or pinto beans – boosts fiber and makes the casserole heartier.
- Mix in diced bell peppers or jalapeños – for extra crunch and a spicy kick.
- Use pepper jack cheese instead of Monterey Jack – gives a little heat and creamy meltiness.
Chicken Enchilada Rice Casserole (35 minutes)
Ingredients You’ll Need:
- 1 1/2 cups uncooked long grain white rice
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken breast, diced or shredded
- 1 can (10 oz) red enchilada sauce
- 1 1/2 cups chicken broth
- 1 cup frozen corn (optional)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This casserole takes about 10 minutes to prepare and about 25 minutes to bake, totaling around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar.
2. Cook the Aromatics:
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Then add minced garlic and cook for 30 seconds, stirring until fragrant.
3. Mix the Main Ingredients:
Add the uncooked rice, diced cooked chicken, enchilada sauce, chicken broth, frozen corn (if using), ground cumin, chili powder, and black pepper. Stir well so everything is combined.
4. Bake the Casserole:
Pour this mixture into your greased baking dish and spread it out evenly. Cover tightly with foil and bake for 25 minutes.
5. Add the Cheese:
Remove the foil carefully, sprinkle shredded cheddar and Monterey Jack cheese evenly over the top. Return uncovered to the oven and bake for another 5-7 minutes until cheese is melted and bubbly.
6. Let It Rest and Serve:
Take the casserole out of the oven and let it sit for 5 minutes to finish steaming and set. Sprinkle with fresh cilantro or parsley to garnish, then enjoy warm!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to thaw the chicken completely before adding it to the casserole. Thaw in the fridge overnight or use the quick thaw method by placing the chicken in a sealed bag submerged in cold water.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if the casserole is cold from the fridge.
How Should I Store Leftovers?
Leftovers keep well in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until warmed through, adding a splash of broth if it seems dry.
Can I Add Other Vegetables to the Casserole?
Yes! Diced bell peppers, jalapeños, or black beans are tasty additions. Just mix them in with the other ingredients before baking for extra flavor and texture.
