Did you know enchiladas date back to the Mayan era? Fast-forward to today, and we’re giving this classic dish a modern, fuss-free makeover. This Chicken Enchilada Rice Casserole combines all the bold flavors of enchiladas with the hearty comfort of rice—baked into one cheesy, crowd-pleasing dish. Best of all, it’s ready in just 35 minutes!
Whether you’re feeding a busy family, meal prepping for the week, or need a dish to wow at a potluck, this casserole is sure to become a staple in your kitchen.
Why You’ll Love It
- Quick & Easy: Ready in about 30 minutes.
- Hearty & Filling: Loaded with chicken, beans, rice, and cheese.
- Customizable: Make it vegetarian, spicier, or even vegan with simple swaps.
- Family-Friendly: Comforting flavors that everyone will love.
Ingredients You’ll Need
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup fresh cilantro, chopped
- ¼ cup sliced black olives (optional)
- 2 green onions, thinly sliced
Step-by-Step Instructions
- Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix Base Ingredients: In a large bowl, combine shredded chicken, rice, beans, tomatoes, corn, and half of the enchilada sauce. Stir well.
- Layer Casserole: Spread half of the mixture into the prepared dish. Top with half the cheddar and Monterey Jack.
- Add Remaining Layers: Spread the rest of the chicken and rice mixture on top. Pour over the remaining enchilada sauce and sprinkle with the remaining cheeses. Add olives and green onions if using.
- Bake: Cook uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Finish & Serve: Let cool for 5 minutes. Garnish with fresh cilantro before serving.
Customization Ideas
- Vegetarian: Skip the chicken and double up on beans or roasted veggies.
- Vegan: Use dairy-free cheese and a vegan-friendly enchilada sauce.
- Extra Heat: Add jalapeños, cayenne pepper, or a spicier enchilada sauce.
- Gluten-Free: Ensure your enchilada sauce is certified gluten-free.
- Protein Boost: Swap in ground turkey or beef for a different twist.
Nutritional Benefits
This casserole isn’t just comforting—it’s nourishing too!
- Protein: Chicken and beans keep you satisfied.
- Fiber: Beans and rice aid digestion.
- Vitamins & Minerals: Veggies add nutrients to every bite.
- Calcium: Cheese provides a boost for strong bones.
At about 420 calories per serving, it’s a lighter twist compared to traditional enchiladas—especially when using lean chicken and reduced-fat cheese.
Serving Suggestions
Complete your Mexican-inspired meal with:
- A fresh green salad with lime vinaigrette
- Guacamole and tortilla chips
- Homemade pico de gallo
- Warm tortillas on the side
Pair with a margarita, a chilled Mexican beer, or a refreshing agua fresca for the perfect finishing touch.
Storage & Meal Prep Tips
- Make Ahead: Assemble up to 24 hours in advance, refrigerate, then bake with 5–10 extra minutes.
- Freeze: Assemble (unbaked), cover tightly, and freeze up to 3 months. Thaw overnight before baking.
- Leftovers: Store in the fridge for up to 4 days.
- Reheat: Microwave individual portions or reheat in the oven at 350°F for 15 minutes.
💡 Pro Tip: Portion into meal-prep containers for quick grab-and-go lunches.
FAQ
Can I make this vegetarian? Yes! Replace chicken with beans or roasted veggies.
How can I make it spicier? Add jalapeños, cayenne, or spicy enchilada sauce.
Is it gluten-free? Yes—just ensure your sauce is gluten-free.
Final Thoughts
This Chicken Enchilada Rice Casserole is the perfect blend of cheesy comfort and zesty Mexican flavor. It’s quick, customizable, and guaranteed to bring everyone to the table with a smile. Whether for weeknight dinners, meal prep, or potlucks, this casserole is a true crowd-pleaser.