Chicken Enchilada Rice Casserole is a delicious, easy-to-make meal that combines tender chicken, fluffy rice, and flavorful enchilada sauce all baked into one comforting dish. It’s packed with melted cheese and just the right mix of spices to give it a tasty kick without being too spicy. This casserole brings together all the yummy parts of enchiladas in a simpler, faster way.
I love making this casserole on busy weeknights because it comes together quickly, usually in about 35 minutes, and it fills up the whole house with a cozy, inviting smell. I usually use leftover cooked chicken to save even more time, and it’s amazing how the rice soaks up all those enchilada flavors while baking. Plus, it’s one of those dishes that’s even better the next day, so leftovers are a win in my book.
When I serve this Chicken Enchilada Rice Casserole, I like to top it off with some fresh cilantro, a dollop of sour cream, and a handful of sliced green onions for a bit of brightness. It’s great with a simple side salad or some crunchy tortilla chips. This is definitely one of those family-friendly recipes that gets everyone asking for seconds every time!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best here, whether it’s rotisserie, baked, or leftover chicken. For a quicker option, use pre-cooked chicken from the store or even canned chicken in a pinch.
Rice: I prefer white rice for its texture and mild flavor, but you can swap in brown rice for a nuttier taste and extra fiber. Just make sure it’s fully cooked before mixing.
Enchilada Sauce: This brings great flavor and moisture. If you can’t find red enchilada sauce, you can substitute salsa roja or even a mix of tomato sauce with chili powder and cumin. For less spice, mild enchilada sauce works well too.
Cheese: Cheddar is my go-to for this dish, but Mexican cheese blends or Monterey Jack are delicious too. For a dairy-free option, use a plant-based cheese substitute that melts well.
Corn: Fresh, canned, or frozen corn all work fine. I like the burst of sweetness corn adds, but you can leave it out or substitute with black beans for extra protein and texture.
How Do I Get the Rice and Casserole Moist but Not Soggy?
Balancing moisture is key to this dish so the rice isn’t dry or mushy. Here’s what I do:
- Use cooked rice that is slightly firm, not mushy—day-old rice works great.
- Mix the enchilada sauce and sour cream well with the rice and chicken for even moisture distribution.
- Don’t add extra liquid; the sauce and sour cream provide enough moisture during baking.
- Spread the mixture evenly in the casserole dish to help bake consistently.
- Bake uncovered to let excess moisture evaporate, preventing sogginess.
Letting it rest after baking also lets the dish set, making serving cleaner and tastier.
Equipment You’ll Need
- Medium skillet – perfect for sautéing onions and garlic evenly without crowding.
- Large mixing bowl – makes it easy to combine all ingredients thoroughly.
- Medium casserole dish (about 8×8 inches) – roomy enough for the rice mixture to bake evenly.
- Wooden spoon or spatula – great for mixing without mashing the rice.
- Measuring cups and spoons – to get the spices and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken with cooked shredded beef or pulled pork for a richer meat option.
- Add black beans or pinto beans to boost protein and add a creamy texture.
- Mix in diced green chilies or jalapeños if you like a spicier kick.
- Stir in fresh diced tomatoes or roasted bell peppers for extra color and sweetness.
Chicken Enchilada Rice Casserole (35 minutes)
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups cooked chicken, shredded
- 2 cups cooked white rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- ½ cup sour cream
For Flavor:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This Chicken Enchilada Rice Casserole takes about 10 minutes to prepare your ingredients and mix everything together, plus 20 to 25 minutes to bake in the oven. Overall, you’ll spend about 35 minutes from start to finish, making it a quick and tasty meal option!
Step-by-Step Instructions:
1. Prepare the Oven and Sauté Aromatics:
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish to prevent sticking. In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3 to 4 minutes, until they become soft and fragrant.
2. Mix the Casserole Ingredients:
In a large bowl, combine the shredded chicken, cooked rice, corn, and the sautéed onion and garlic. Pour in the red enchilada sauce and add the sour cream, cumin, chili powder, salt, and pepper. Mix everything together until all the ingredients are well combined and evenly coated with the sauce and spices.
3. Assemble and Bake:
Transfer the mixture into your prepared casserole dish, spreading it out evenly. Sprinkle the shredded cheese evenly over the top. Bake uncovered for 20 to 25 minutes, or until the casserole is heated through and the cheese is melted and slightly golden on top.
4. Finish and Serve:
Once baked, take the casserole out of the oven and let it rest for a few minutes. This helps it set and makes serving easier. Before serving, garnish with fresh chopped cilantro for a fresh burst of flavor. Enjoy your hearty, comforting Chicken Enchilada Rice Casserole!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw the chicken completely before shredding and mixing it in. Thaw frozen chicken in the fridge overnight or use the quick thaw method by placing it in a sealed bag in cold water.
Can I Substitute Brown Rice for White Rice?
Absolutely! Brown rice adds a nuttier flavor and extra fiber. Just make sure to cook it fully before using, and note that cooking times may vary slightly.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. Add a splash of water if it seems dry.
Is There a Dairy-Free Option for the Cheese and Sour Cream?
Yes, you can use dairy-free cheese alternatives and plant-based sour cream to make this casserole dairy-free and still delicious!
