Chicken Enchilada Rice Casserole
Sometimes, casseroles come in a tad on the bland side. This is not the case with this delicious chicken enchilada rice casserole. This casserole recipe will become a fast family comfort food favorite. It’s easy to make and on the table in less than an hour. Easy, fast, and delicious, a perfect combo!
Why You Will Love This Recipe
This recipe is simple, budget-friendly, and packed with bold, delicious flavors—all using ingredients you can easily find at your local grocery store. It’s a great way to feed a crowd without breaking the bank.
Since it calls for cooked chicken, it’s also perfect for using up leftover rotisserie chicken from Sam’s or Costco. Plus, it’s incredibly versatile, allowing you to swap in your favorite ingredients to make it your own.
I absolutely love this dish—I couldn’t stop eating it! I even scooped some up with Fritos as a dip, and it was amazing. My wife gave me a look … but trust me, it worked!
How To Make Chicken Enchilada Rice Casserole
The first thing you need to do is go ahead and cook your rice according to the directions. If you don’t have cooked chicken, you can go ahead and prepare that as well in your preferred fashion.
pro tip
We added some chopped onion to our rice to infuse some additional flavor. You may want to do this as well, but it is totally optional.
If you are cooking your chicken for this recipe, make sure that you cook it until the internal temperature reaches 165 degrees F. Allow to cool, then chop and/or shred the chicken and set aside until ready to use.
Place the cooked chicken into a bowl and add the spices. Mix to combine well.
In a large bowl, add the enchilada sauce and refried beans. Whisk together until well combined.
Add the cheese, southwestern corn, and black beans to the refried beans and enchilada sauce mixture. Mix well to combine.
Next, add the seasoned chicken and white rice to the bowl. Mix well to combine. Give it a taste and add any additional salt and pepper, as desired.
Pour the mixture into a greased 9×13 casserole dish and place onto a foil-lined baking sheet. Bake at 350 degrees F for 45-50 minutes until hot throughout the dish.
Remove from the oven and allow the dish to set up for about 10 minutes before serving. Serve with any of your favorite garnishes. Our go-to is some chopped fresh cilantro.
Tips
Use Rotisserie Chicken for Convenience – If you’re short on time, grab a rotisserie chicken and shred it instead of cooking from scratch. If you want to make it yourself, check out our Mexican Grilled Chicken (Pechuga Asada). I think it’d go GREAT in this dish.
Make It Ahead – Assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. Perfect for a busy weeknight dinner!
Cheese Matters – Using freshly grated cheese (rather than pre-shredded) makes a difference in texture and melt quality.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave in 30-second intervals.
Variations
Make It Spicier – Add chopped jalapeños, extra red pepper flakes, or a splash of hot sauce.
Go Low-Carb – Swap the rice for cauliflower rice for a more keto-friendly dish.
Change up the Beans – If you’re not a fan of black beans, try pinto or kidney beans instead.
Add More Veggies – Toss in diced bell peppers, zucchini, or spinach for an extra nutrition boost.
Make It Creamy – Stir in sour cream or Greek yogurt for a richer, creamier texture.
Try a Different Protein – Ground beef, shredded pork, or shrimp can be used instead of chicken.
FAQs
Yes! Assemble the casserole, cover tightly, and freeze for up to 3 months. When ready to eat, bake from frozen at 350°F for about 60-70 minutes or until heated through.
It pairs well with a side of tortilla chips, a fresh green salad, or some Mexican street corn.
Yes! Brown rice works well, but keep in mind it takes longer to cook. If substituting, cook it separately according to package instructions before adding it to the casserole.
Use your favorite store-bought sauce or make your own homemade enchilada sauce for a richer, more homemade flavor. Both red and green enchilada sauces work great!
Other Amazing Casserole Dishes
Chicken Enchilada Rice Casserole
Ingredients
- 1 1/2 lbs Cooked chicken
- 2 cups Long grain rice uncooked
- 20 oz Enchilada sauce
- 16 oz Refried beans
- 1 cup Cheddar cheese grated
- 1 cup Pepperjack cheese grated
- 1 can Southwest corn drained
- 1 can Black beans drained, rinsed
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
Spice Mix
- 1 tbsp Chili powder
- 1 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Oregano
- 1/4 tsp Red pepper flakes
Optionally, you use a packet of Taco meat seasoning versus this mix for a more convenient step.
Instructions
- Cook the rice according to the package instructions. If desired, sauté chopped onions with the rice for extra flavor.2 cups Long grain rice
- If not using pre-cooked chicken, cook it until the internal temperature reaches 165°F. Let it cool, then chop or shred it.1 1/2 lbs Cooked chicken
- In a large bowl, mix the cooked chicken with chili powder, cumin, paprika, garlic powder, onion powder, oregano, red pepper flakes, salt, and black pepper.1 tbsp Chili powder, 1 1/2 tsp Cumin, 1/2 tsp Paprika, 1/4 tsp Garlic powder, 1/4 tsp Onion powder, 1/4 tsp Oregano, 1/4 tsp Red pepper flakes
- In a separate bowl, whisk together the enchilada sauce and refried beans until smooth.20 oz Enchilada sauce, 16 oz Refried beans
- Stir in the cheddar cheese, pepper jack cheese, drained black beans, and drained southwest corn. Mix until well combined.1 cup Cheddar cheese, 1 cup Pepperjack cheese, 1 can Southwest corn, 1 can Black beans
- Add the seasoned chicken and cooked rice to the mixture. Stir until everything is evenly coated. Taste and add salt and pepper to your preference.1/4 tsp Kosher salt, 1/4 tsp Black pepper
- Transfer the mixture to a greased 9×13-inch casserole dish and spread it out evenly.
- Place the dish on a foil-lined baking sheet and bake at 350°F for 45-50 minutes, or until heated through and bubbly.
- Remove from the oven and let it rest for 10 minutes before serving.
- Garnish with fresh cilantro, sour cream, or your favorite toppings. Enjoy!