Your New Family Favorite: The Ultimate Chicken Enchilada Rice Casserole
If you’re craving all the bold, comforting flavors of chicken enchiladas without the extra steps, this Chicken Enchilada Rice Casserole is your new best friend. It’s hearty, cheesy, and packed with protein — plus it uses easy pantry staples like rice, beans, and canned enchilada sauce.
Ingredients
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2 cups cooked shredded chicken (rotisserie chicken works great!)
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2 cups cooked rice (white or brown)
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1 can (15 oz) black beans, drained and rinsed
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1 can (10 oz) diced tomatoes with green chilies
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1 cup corn kernels (fresh, frozen, or canned)
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1 can (10 oz) red enchilada sauce
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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½ cup chopped fresh cilantro
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¼ cup sliced black olives (optional)
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2 green onions, thinly sliced
Instructions
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Preheat Oven
Preheat to 375°F (190°C) and grease a 9×13-inch baking dish. -
Combine Main Ingredients
In a large bowl, mix the shredded chicken, rice, black beans, tomatoes with green chilies, corn, and half the enchilada sauce. -
First Layer
Spread half of the mixture into the baking dish. -
Add Cheese Layer
Sprinkle half of the cheddar and Monterey Jack cheese over the mixture. -
Second Layer
Add the remaining chicken-and-rice mixture on top. -
Add Remaining Sauce
Pour the rest of the enchilada sauce evenly over the casserole. -
Top It Off
Sprinkle the remaining cheese, black olives (optional), and green onions over the top. -
Bake
Bake for 20–25 minutes, or until the cheese is fully melted and bubbling. -
Finish & Serve
Let cool for 5 minutes. Top with fresh cilantro before serving.
Notes
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Make it creamier: Stir in ½ cup sour cream or cream cheese before baking.
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Add heat: Mix in diced jalapeños, chipotle peppers, or a dash of chili powder.
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Swap proteins: Ground beef, turkey, or leftover pork work deliciously.
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Make ahead: Assemble up to 24 hours ahead, refrigerate, then bake when ready.
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Freezer-friendly: Freeze unbaked for up to 3 months; thaw overnight and bake.