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chicken enchilada rice casserole cut into servings in a casserole dish.
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4.46 from 473 votes

Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole can be on your dinner table in just 50 minutes. You've got all the makings of a chicken enchilada but with rice. It’s simply delicious! The cheesy, hearty flavor is what makes this dish simply stand out instantly. Absolutely delicious!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: casserole, Dinner, Main Course
Cuisine: Mexican
Keyword: chicken enchilada rice casserole, chicken rice casserole
Servings: 12
Calories: 204kcal

Ingredients

  • 2 cups long grain rice uncooked, such as Basmati
  • 3 chicken breasts cooked and shredded (about 1½ lbs)
  • 20 ounce red enchilada sauce
  • 16 ounce refried beans
  • 1 cup white cheddar shredded
  • 11 ounce corn kernel drained (1 can)
  • 1 cup Monterey Jack cheese shredded
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • 1 tablespoon fresh cilantro or parsley for garnish

Instructions

  • Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
  • Prep the oven: Preheat oven to 350°F.
  • Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9x13-inch casserole dish. Top with remainder of cheese.
  • Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
  • Garnish and serve: Garnish with chopped cilantro and serve warm.

Notes

  1. To save time, feel free to use a rotisserie chicken, shred the breasts and thighs and use in this recipe.
  2. You can definitely use store bought sauce for this recipe. However, if you wish to make your own Enchilada sauce at home, you can try out my recipe to get the best results.
  3. Use white rice only, whether it's long, medium or short grain. I don't recommend using brown rice, risotto or wild rice in this recipe.
  4. Feel free to add other veggies to this dish, such as bell peppers, mushrooms, etc. Also if you want to spice this up a bit, feel free to add in any spices you may like such cumin, coriander, garlic powder, etc.
  5. If you have leftover chicken enchilada rice casserole, you can store it in an airtight container in the fridge for 3 – 4 days.
  6. If freezing, store this dish in a freezer bag with the air pressed out or cover the casserole dish tightly with aluminum foil. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
  7. Recipe originally published July 2014.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 20g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 866mg | Potassium: 167mg | Fiber: 3g | Sugar: 5g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 1mg