Chicken Enchilada Rice Casserole is a quick and tasty dish that brings together tender chicken, fluffy rice, and gooey melted cheese, all coated in a flavorful enchilada sauce. It’s a simple way to enjoy all the classic enchilada flavors without the extra work of rolling tortillas, and it cooks up in just about 35 minutes, making it perfect for a busy weeknight.
I love making this casserole when I want something comforting but don’t want to spend a long time in the kitchen. You just mix everything in one dish, pop it in the oven, and wait for that cheesy, saucy goodness to come together. It’s a great way to use leftover chicken or quickly cook up some fresh chicken breast. Plus, I like to add a little extra cheese on top to get that nice golden crust—it always feels like a special treat.
Serving it fresh out of the oven with a side of sour cream, sliced avocado, and some fresh cilantro always makes it feel like a festive meal. It’s one of those dishes that both kids and adults enjoy because the flavors are familiar and delicious without being too spicy. Whenever I bring this casserole to friends or family gatherings, it disappears fast, which tells me I’m not the only one who loves it!
Key Ingredients & Substitutions
Chicken: I like using cooked shredded chicken for this casserole because it blends well and cooks quickly. You can use rotisserie chicken or leftovers. For a vegetarian option, try beans or tofu instead.
Rice: Long grain white rice works best as it cooks evenly and stays fluffy. If you prefer brown rice, cook it ahead since it takes longer to soften.
Enchilada sauce: This is the star for flavor! If you can’t find it, substitute with a mix of tomato sauce and chili powder, or use green enchilada sauce for a fresh twist.
Cheese: A Mexican blend adds great melted texture and flavor. Cheddar and Monterey Jack are common. You can swap for mozzarella or a dairy-free cheese if needed.
How Do You Make Sure the Rice Cooks Perfectly in the Casserole?
Cooking rice in a casserole can be tricky because it needs enough liquid and time to soften without drying out. Here’s how I do it:
- Use the correct rice-to-liquid ratio: 1 cup rice to about 1 ¾ cups broth works well here.
- Cover the dish tightly with foil to trap steam, which helps the rice cook evenly and stay moist.
- Bake at 375°F for about 30 minutes. Check if rice is tender; if not, add a splash more broth next time.
- After removing the foil, add cheese and bake uncovered just long enough to melt it, avoiding drying the rice.
Following these steps gives you fluffy rice that soaks up all the enchilada flavors without becoming mushy or dry.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – for combining all ingredients smoothly before baking.
- Measuring cups and spoons – to get the rice, broth, and spices just right.
- Aluminum foil – to cover the casserole and keep moisture in while baking.
- Fork or spoon – for fluffing and serving the casserole.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of chicken for a different protein that’s still hearty.
- Add black beans or corn for extra texture, color, and fiber.
- Mix in diced green chilies or jalapeños for more heat when you like spicier food.
- Top with pepper jack cheese for a little kick or queso fresco for a milder, crumbly finish.
How to Make Chicken Enchilada Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup uncooked long grain white rice
- 1 (10 oz) can red enchilada sauce
- 1 ¾ cups chicken broth
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- ½ cup chopped onion (optional)
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Sour cream (for serving)
Time Needed
This dish takes about 10 minutes to prepare and 30 minutes to bake, for a total of 35 minutes. The baking time allows the rice to cook through and the flavors to blend nicely.
Step-by-Step Instructions:
1. Preheat and Mix Ingredients:
Start by preheating your oven to 375°F (190°C). In a large bowl, mix together the uncooked rice, shredded chicken, enchilada sauce, chicken broth, onion if using, garlic powder, chili powder, cumin, salt, and pepper. Stir well so everything is combined evenly.
2. Bake Covered:
Grease a 9×9 inch baking dish, then transfer your mixture into it and spread evenly. Cover the dish tightly with foil to keep moisture in, then bake it for 30 minutes. This allows the rice to absorb the liquid and become tender.
3. Add Cheese and Finish Baking:
After 30 minutes, carefully remove the foil and sprinkle the shredded cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 5 minutes until the cheese melts and is bubbly.
4. Rest and Serve:
Take the casserole out and let it rest for 5 minutes so it sets up a bit. Serve warm, garnished with fresh cilantro and a spoonful of sour cream if you like. Enjoy your delicious and easy enchilada rice casserole!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding and mixing it with the other ingredients. Thaw it overnight in the fridge or use the quick thaw method by sealing it in a bag and submerging in cold water.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point before baking, cover tightly, and refrigerate for up to 24 hours. When ready to eat, bake covered as directed, adding a little extra time if needed.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.
Can I Substitute Brown Rice or Other Grains?
You can substitute brown rice, but it will need to be pre-cooked or baked longer since it takes more time to become tender. Quinoa or cauliflower rice are other options, but adjust cooking times accordingly.
