If you’re looking for a quick, family-friendly dinner with bold, Mexican-inspired flavors, the Chicken Enchilada Rice Casserole is the perfect choice. Combining tender cooked chicken, savory black beans, sweet corn, and zesty enchilada sauce, this casserole is layered with cooked rice and topped with gooey melted cheese. Ready in just 35 minutes, it delivers all the flavor of enchiladas without the effort of rolling tortillas, making it ideal for busy weeknights or casual dinners.
This casserole offers the perfect balance of flavors and textures. Juicy chicken and hearty black beans provide protein and substance, while corn and diced tomatoes add a touch of sweetness and brightness. The enchilada sauce brings a mild, smoky heat, and the combination of cheddar and Monterey Jack cheese creates a gooey, melty topping that makes every bite irresistible. Fresh cilantro and green onions add a fresh, vibrant finish that elevates the dish to restaurant-quality comfort food.
One of the best aspects of this recipe is its versatility. You can customize the level of spice by choosing mild, medium, or hot enchilada sauce, and add extra vegetables or olives for more color and flavor. This casserole is also perfect for meal prep or feeding a crowd, as it reheats beautifully and keeps its flavor and texture.
Ingredients
Meat:
- 2 cups cooked chicken, shredded or diced
Produce:
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1 cup corn, frozen or canned
- 2 green onions, chopped
Condiments & Toppings:
- 1/4 cup black olives, sliced
Pasta & Grains:
- 2 cups cooked rice, white or brown
Dairy:
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Prepared Sauces:
- 1 can (10 oz) red enchilada sauce
Preparation Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes with green chilies, and cooked rice. Stir in 3/4 of the shredded cheddar and Monterey Jack cheese, reserving the rest for topping. Mix until all ingredients are evenly combined.
- Add the red enchilada sauce to the mixture and stir to coat all ingredients thoroughly. Season with salt and pepper to taste.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining shredded cheeses over the top of the casserole. Add sliced black olives for extra flavor and color.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh cilantro and green onions before serving. This allows the flavors to meld and the casserole to set slightly for easier serving.
Tips and Variations
- Add diced bell peppers or zucchini for extra vegetables and nutrition.
- Use cooked brown rice for a slightly nuttier flavor and added fiber.
- Adjust spice levels by using mild, medium, or hot enchilada sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- For a lower-carb version, substitute cauliflower rice for regular rice.
Conclusion
Chicken Enchilada Rice Casserole is a quick, flavorful, and comforting meal that combines the best elements of traditional enchiladas with the convenience of a one-dish casserole. Juicy chicken, hearty beans, sweet corn, and a cheesy, melty topping make this dish a family favorite. Easy to prepare, customizable, and ready in just 35 minutes, this casserole is perfect for busy weeknights, meal prep, or entertaining guests. Its balance of flavors, textures, and simplicity make it a go-to recipe for any occasion.
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Chicken Enchilada Rice Casserole – Flavorful, Cheesy, and Ready in 35 Minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
Chicken Enchilada Rice Casserole is a quick, cheesy, and flavorful one-pan meal packed with chicken, rice, beans, corn, and enchilada sauce. Perfect for a 35-minute weeknight dinner.
Ingredients
- 2 cups cooked chicken
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans
- ½ cup fresh cilantro
- 1 cup corn, frozen or canned
- 2 green onions
- ¼ cup black olives
- 2 cups cooked rice, white or brown
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, diced tomatoes with chilies, black beans, corn, black olives, green onions, and cilantro.
- Add cooked rice and mix until evenly combined.
- Pour in enchilada sauce and stir to coat all ingredients.
- Transfer mixture to a greased 9×13-inch baking dish. Top with cheddar and Monterey Jack cheeses.
- Bake 20 minutes until cheese is melted and bubbly. Serve warm.
Notes
- Use leftover chicken for a faster prep.
- Add jalapeños for extra heat if desired.
- Leftovers store in the fridge for up to 2 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Frequently Asked Questions
- Can I use leftover rotisserie chicken?
Yes, rotisserie or any cooked chicken works perfectly in this recipe. - Can I make this ahead of time?
Yes, assemble the casserole and refrigerate for up to 24 hours before baking. Bake as directed when ready to serve. - Can I freeze this casserole?
Yes, assemble but do not bake. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before baking. - Can I make it spicier?
Use a medium or hot enchilada sauce, or add diced jalapeños for extra heat. - Can I use different types of cheese?
Yes, a mix of cheddar, Monterey Jack, or Colby Jack works well. You can also use pepper jack for a slight kick. - What sides pair well with this casserole?
Serve with a fresh green salad, guacamole, tortilla chips, or Mexican-style rice for a complete meal.