If you’re craving a dish that combines all the comforting flavors of a classic Mexican meal with the ease of a one-pan bake, this Chicken Enchilada Rice Casserole Recipe is your new best friend. Imagine tender shredded chicken mingling with zesty red enchilada sauce, creamy refried beans, sweet corn, and melty cheese all baked over fluffy rice—every bite bursting with layers of flavor and hearty goodness. It’s the perfect dish to bring to the table whether you’re feeding a crowd or simply want a satisfying dinner that feels like a warm hug.
Ingredients You’ll Need
The magic of this Chicken Enchilada Rice Casserole Recipe lies in its simple yet flavorful ingredients. Each one plays a key role—whether it’s the rice providing a tender base, the enchilada sauce delivering that signature kick, or the cheeses adding creamy, melty goodness that pulls everything together.
- 2 cups uncooked long-grain rice (such as Basmati): Offers a fluffy, light texture perfect for soaking up all the delicious flavors.
- 3 cooked and shredded chicken breasts (about 1½ lbs): Adds protein and a hearty base for the casserole.
- 20 oz red enchilada sauce: Brings bold, tangy, and slightly smoky notes integral to the dish’s Mexican flair.
- 16 oz refried beans: Infuses creamy richness and a smooth consistency.
- 1 cup shredded white cheddar cheese: Provides sharp, tangy flavor and a satisfying melt.
- 11 oz can corn kernels, drained: Adds sweetness and a pop of color for visual and textural interest.
- 1 cup shredded Monterey Jack cheese: Balances the sharp cheddar with a mild, creamy melt.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon freshly ground black pepper: Adds a subtle kick of spice and warmth.
- 1 tablespoon chopped fresh cilantro (or parsley for garnish): Provides a fresh, herbaceous finish and brightens the casserole’s rich flavors.
How to Make Chicken Enchilada Rice Casserole Recipe
Step 1: Cook the Rice
Start by bringing 4 cups of water to a boil in a medium saucepan. Add the rice, reduce to a simmer, cover, and cook for about 18 minutes until the grains are tender. Once done, remove from heat and let it sit covered for 5 minutes—this resting step helps the rice steam to fluffy perfection. Finally, fluff it gently with a fork to keep each grain separate, ensuring the casserole isn’t mushy.
Step 2: Preheat the Oven
While the rice cooks, preheat your oven to 350°F (175°C). This temperature is just right for melding flavors together and melting that glorious layer of cheese to bubbly perfection without drying out the casserole.
Step 3: Combine Ingredients
In a large mixing bowl, toss together shredded chicken, enchilada sauce, refried beans, drained corn, and half of the shredded cheeses. Add the freshly cooked rice, then season the whole mixture with salt and freshly ground black pepper. Stir everything well so each bite will be an even harmony of flavors and textures.
Step 4: Assemble the Casserole
Pour your combined mixture into a 9×13-inch casserole dish, spreading it out evenly to ensure consistent baking. Then sprinkle the remaining cheese on top—this will create a golden, gooey crust that’s simply irresistible.
Step 5: Bake and Garnish
Bake the casserole for 20 to 30 minutes until the cheese is fully melted, bubbly, and starting to brown just slightly. Remove it from the oven and shower the top with freshly chopped cilantro or parsley—it adds a fresh burst of color and flavor that lifts the entire dish.
How to Serve Chicken Enchilada Rice Casserole Recipe
Garnishes
A handful of fresh cilantro sprigs, sliced jalapeños, or a dollop of sour cream can brighten this casserole beautifully. These simple touches add layers of texture and coolness that contrast deliciously with the warm, cheesy base.
Side Dishes
This casserole pairs wonderfully with a crisp green salad dressed in lime vinaigrette or a side of roasted vegetables. The fresh, light sides balance the richness of the enchilada casserole while rounding out a satisfying meal.
Creative Ways to Present
For a festive flair, serve the Chicken Enchilada Rice Casserole Recipe in individual small ramekins or sprinkle extra cheese and colorful diced tomatoes on top before baking. You can also offer toppings like guacamole, sliced olives, or pickled onions on the side so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, store any leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to make this Chicken Enchilada Rice Casserole Recipe in advance, it freezes beautifully. Just cover the casserole tightly with foil or transfer leftovers to a freezer-safe container. It will keep well for up to 2 months.
Reheating
When it’s time to enjoy again, thaw the casserole in the fridge overnight if frozen, then reheat in a 350°F oven for about 20 minutes until warmed throughout. Microwaving individual portions works too, just add a splash of water and cover loosely to prevent drying out.
FAQs
Can I use brown rice instead of long-grain white rice?
Absolutely! Brown rice adds a nuttier flavor and extra fiber, but remember that it requires more cooking time and liquid, so adjust accordingly before mixing into the casserole.
Is this casserole spicy?
It has a mild kick from the enchilada sauce, but you can easily control the heat by choosing a mild or spicy enchilada sauce or adding jalapeños to suit your taste.
Can I make this vegetarian?
Yes! Simply skip the chicken and add extra beans, veggies like bell peppers or zucchini, or use plant-based protein for a delicious vegetarian twist.
What type of cheese is best for this recipe?
White cheddar and Monterey Jack were chosen here for their melting qualities and complementary flavors, but feel free to experiment with your favorites like mozzarella or pepper jack for a spicier kick.
How do I reheat without losing cheese meltiness?
Reheating slowly in the oven is best as it warms the casserole evenly and helps maintain that creamy cheese texture. Microwaving can sometimes dry it out, so cover loosely and add moisture if needed.
Final Thoughts
This Chicken Enchilada Rice Casserole Recipe is a delightful, crowd-pleasing dish that’s simple to make yet packed with flavor and comforts. Whether you’re making it for a busy weeknight or a casual gathering, it hits all the right notes for a satisfying meal. Give it a try, and watch it quickly become a favorite in your dinner rotation!
Print
Chicken Enchilada Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
This Chicken Enchilada Rice Casserole is a comforting and flavorful one-dish meal combining tender shredded chicken, savory enchilada sauce, creamy refried beans, sweet corn, and a blend of melted cheeses over fluffy long-grain rice. Baked to perfection, this casserole is perfect for a family dinner or casual gathering with a delicious Mexican-inspired twist.
Ingredients
Main Ingredients
- 2 cups uncooked long-grain rice (such as Basmati)
- 3 cooked and shredded chicken breasts (about 1½ lbs)
- 20 oz red enchilada sauce
- 16 oz refried beans
- 11 oz can corn kernels, drained
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cheeses
- 1 cup shredded white cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- 1 tablespoon chopped fresh cilantro (or parsley for garnish)
Instructions
- Cook the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to a simmer, cover, and cook for about 18 minutes until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before using.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large bowl, combine the shredded chicken, red enchilada sauce, refried beans, drained corn kernels, and half of the shredded cheeses. Add the cooked rice into the bowl, season with salt and freshly ground black pepper, and mix all ingredients thoroughly until well combined.
- Assemble the Casserole: Transfer the mixture into a 9×13-inch casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20 to 30 minutes until the cheese is completely melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh cilantro or parsley. Serve warm and enjoy this hearty, cheesy chicken enchilada rice casserole.
Notes
- If preferred, you can use leftover rotisserie chicken instead of cooking and shredding your own chicken breasts.
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the mixture.
- This casserole can be prepared in advance and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make it gluten-free, verify that the enchilada sauce and refried beans do not contain gluten-based thickeners or additives.
