Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole – all the makings of a chicken enchilada but with rice. It’s simply delicious!


By now I’m sure you’ve figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which lately is not often. While you can already find many different chicken enchilada recipes here on my blog, in no way does it deter me from coming up with new recipes for chicken enchiladas.

However sometimes my imagination lacks … well, imagination. I mean how many different ways can you roll up a chicken enchilada? But you know the saying I had a dream? I really did have a dream. About chicken enchiladas nonetheless! But not wrapped in a tortilla, but a rice casserole type of dish, with all the ooey gooey flavors of the enchilada.

So the next day after my big dream, off to the kitchen I went and started my enchilada adventure. I prefer to use Basmati rice, I simply love the flavor of it, so I decided to cook 2 cups of rice. Normally I only cook 1 cup of rice, so I don’t think I was expecting 2 cups of dry rice to give me so much cooked rice. But it’s all good, this is a good recipe, one that I don’t mind taking for lunch every single day of the week.


Of course you cannot have chicken enchilada without the actual chicken. I used 3 chicken breasts here, but feel to free to use any part of the chicken you prefer, and shred it. After you took out your frustrations on that chicken and shredded it, smother it in some enchilada sauce. Now I buy my sauce, but if you prefer to make your own, feel free.

Because most chicken enchiladas will have refried beans, I was really on the fence about this ingredient. I just really didn’t know if it was going to make the rice all mushy and gross, but I also really wanted the flavor of some refried beans. So I went with it, I mixed in some refried beans and I did not look back.


Of course one also needs lots of cheese with an enchilada, otherwise it’s no enchilada! I decided to use a white cheddar and Monterey Jack cheese. I used a cup of each which I mixed together, then threw in a cup in the rice mixture and left a cup for the top of the casserole.

As you can see I also topped the casserole with some corn kernels, cause they’re so purrty, and I love corn!


After you bake this baby, I dare you to wait until it cools off a bit before you dig in. It smells good, it’s got all the flavors of a chicken enchilada and it’s a gorgeous casserole. Not to mention I just made enough to feed the entire neighbourhood (yes I’m Canadian and that’s how we spell neighbourhood).

Now all you need for this yummy meal is a good cold pitcher of a Sangria!


5.0 from 8 reviews
Chicken Enchilada Rice Casserole
Prep time
Cook time
Total time
Serves: 12
  • 3 cooked chicken breasts, shredded
  • 2 cups dry Basmati rice
  • 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
  • 1 can (16 oz) refried beans (I used Old El Paso)
  • 1 cup white cheddar, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 can (11 oz) corn kernel
  • cilantro for garnish
  • salt and ground black pepper to taste
  1. Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter.
  2. Preheat oven to 350 F degrees.
  3. Mix the 2 cheeses together.
  4. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
  5. Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
  6. Garnish with chopped cilantro and serve warm.
Nutrition Information
Calories: 431 Fat: 11.0g Saturated fat: 5.0g Trans fat: 0.0g Carbohydrates: 66.6g Sugar: 1.3g Sodium: 282mg Fiber: 15.5g Protein: 25.3g Cholesterol: 54mg

For another delicious Chicken Enchilada Rice dish try this One Pot Chicken and Sausage Rice Enchilada


If you like this enchilada rice casserole, you might want to try a more traditional and simple 4 ingredient Chicken Enchilada Casserole:


Or give this yummy white chicken enchiladas a try!


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  1. Emily M. says

    This is in the oven right now and I cannot wait to eat it! I didn’t use the beans because my husband HATES beans, but I plan to heat some up to eat with mine :) Ours is also a bit runnier because I am the master of paying attention ;) and didn’t notice until it was too late that my enchilada sauce cans were 15 oz instead of 10 oz, but I am sure it will still be delicious!

    I am so excited I found your blog and am sure many of your recipes will make it into our rotation!!

  2. Maria says

    Thanks for this recipe. My boyfriend and I tried it tonight and it’s a keeper! We also added some chopped onions, red and green peppers to sneak in more veggies. It’s delicious.

    • says

      Interesting idea, I think chili beans would be great, might give it a bit of a different flavor, but it will be delicious nonetheless. :)

  3. Justine says

    I’ve just made this recipe for dinner and it tastes great! However, I couldn’t find any kind of enchilada sauce, so I made it with fajita sauce. I was wondering if you had any suggestions for a replacement for the enchilada sauce?

    Thank you!

  4. Hope says

    I wonder if quinoa would work as a sub for rice. my husband is carb-phobic :\ and i debating on black beans or refried, i have both but can’t decide which would be tastier!

  5. Lisa says

    Do you think sharp cheddar rather than white cheddar would work? This looks delish! I have everything on hand except the white cheddar.

  6. Addy says

    Oh, and I used jasmine rice because it’s what I had. Omg. There may be nothing left for my fiancé when he gets home.

  7. Addy says

    I just thought you should know I love/hate you for bringing this into my life. I made some adjustments : canned chicken (I know it’s terrible for you but I was feeling LAZY) and mixed the corn into the corn mixture, mainly because I didn’t read it close enough. So fantastic.

  8. Amy W says

    I made this for dinner tonight… I read all the comments & made a few adjustments, added more corn, mixing most of it in, reserving about 1/4cup from a 15oz can for topping, I added more cheese (because why not?), & I served it with optional flour tortillas, sour cream, guacamole, & salsa. It is AMAZING! I am soooo picky! I only eat rice with sushi & I haaaaaaaate casseroles but something about this made me want to try it & I’m so glad I did! My boyfriend proclaimed “I COULD EAT THIS FOR DAYS!” And I just love it! Thanks for posting, I can finally say there is a casserole I like! :)

    • says

      Sure you could, you’d still get the flavors, you might want to replace the chicken perhaps with some of your favorite vegetable.

  9. Jo O'Connor says

    Hi this looks so yummy. Just wondering, how do you cook your chicken before you shred it? Steam? Bake? Grill? Thanks in advance.

    • says

      Most of the time I’ll just cook it in boiling water, but many times I’ll just buy a roasted chicken and use the meat from that. Believe it or not sometimes that is the cheaper option.

  10. Ingrid Granberg says

    I’ve got these ready to go in the oven in an hour or so. Used homemade enchilada sauce, more corn, skipped the beans (didn’t have any on hand), and used plain long grain white rice. They smell great, and I can’t wait to try them! I thought about adding some pickled jalapeno as well, but was too lazy to get it out and chop it up.

  11. Elle says

    This sounds wonderful. I like green enchiladas, though. Would it work with green sauce? And I prefer black beans to refried beans. Wonder if that would work?

  12. Kathy says

    This sounds delicious! I don’t have basmati rice, would regular long grain rice or minute rice work ok in this recipe?

  13. says

    This sounds and looks fab, Im going to try a slow cook stove top version, with chicken cooked from raw within the ingredients? extra chillis added too ? Thankyou !

  14. Ellen McNatt says

    I saw you recipe and stopped. It looked so appealing. I plan to cook it this week. Does the Chicken Enchilada Rice Cassero freeze well if i plan to double the recipe.

  15. says

    Made this at the request of my eldest. Everyone loved it. We used Target’s Market Pantry brand Enchilada Sauce. It was actually really good. Even had a kick to it. The only changes requested is mixing the corn and all the cheese in with the chicken mix and then not having a topping. We’ll add more corn next time too…but that’s just personal preference.

    I was wondering if you could do this with different flavor profiles. For example, I wanted it to try it with normal roasted chicken and add mushrooms and cream of mushroom soup and swiss cheese. Or even do some kind of Italian version. Have you ever tried that?

    • says

      Glad you liked it. I haven’t not tried this particular recipe with different ingredients, but everything you mentioned sounds amazing. :)

  16. Martha Heard says

    I think I’m going to make this like chicken enchiladas with sour cream sauce…probably add some green chiles…I think this will be supper tomorrow with some homemade guacamole and chips!! And of course some awesome margaritas!!!

  17. says

    Simple And easy dish…. Made twice one your way and other changed a couple things … Love the refried bean idea… If you like it spicier use refried spicy beans… I also cook my rice with butter but in my chicken broth left from Cooking chicken breast instead of water … Just for added flavor!!! Love this recipe .. So many ways to add to and make different !!! Looking forward to more your recipes !!!

    • says

      I tried Coop, Safeway and Superstore today, but could not find any enchilada sauce. Found a small jar, but not in a can. May I ask where you find it?

      • says

        Hi Jacquie,
        I just bought some at Sobey’s, I know Safeway has it too because I have bought it there before, just hard to find and when you ask any of the employees they can never tell you where it’s at. Usually I find it with all the Mexican ingredients.

  18. says

    This works. What a simple, useful meal. Why haven’t I thought of this? Don’t answer that. Laughing. A salad and a stack of fresh tortillas—-Look out dinner is here. Oh yeah and the sangria. Can’t forget

    • says

      You can skip the corn and just top it with some chopped tomatoes and/or chopped avocados after you bake it for a true Mexican dish. :)

  19. REE says


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