Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole is a layered, oven-baked dish combining shredded chicken, seasoned rice, enchilada sauce, cheese, and tortillas or chips for a cozy, one-dish meal that’s perfect for weeknights and potlucks.

Chicken Enchilada Rice Casserole brings together Mexican-inspired flavors with comforting casserole texture for an easy chicken dinner everyone will love. If you want a simple casserole recipe that feels like a restaurant favorite but comes together quickly, this Chicken Enchilada Rice Casserole checks all the boxes.

For busy nights, this easy enchilada rice casserole is a helpful go-to that reheats beautifully and freezes well, making it ideal for meal prep and family-style feeding.

What Makes This Recipe So Special

This Chicken Enchilada Rice Casserole balances bright, chili-forward enchilada sauce with creamy cheese and tender chicken. The rice adds body and soaks up flavor without becoming mushy, while a final bake gives the top a golden, melty finish.

It’s a crowd-pleaser that merges the best parts of enchiladas and rice casseroles – great for those searching “easy chicken dinner,” “enchilada rice,” or “Mexican casserole” ideas. The method is forgiving: you can use rotisserie chicken or leftover roasted chicken, and swap in brown rice or cauliflower rice for dietary tweaks.

Why This Recipe Works

• Flavor infusion – Simmering cooked rice briefly with enchilada sauce and spices lets grains absorb flavor instead of just sitting blandly.
• Texture contrast – Crispy tortilla chips or a layer of corn tortillas create a pleasant top-note against the creamy interior.
• Time efficiency – Uses pre-cooked chicken and quick-cook rice to keep hands-on time low for quick weeknight meals.
• Versatility – Works with red or green enchilada sauce, mild to hot chiles, and different cheeses depending on preference.

Ingredients

• 2 cups cooked long-grain white rice (about 1 cup uncooked)
• 3 cups shredded cooked chicken (rotisserie or roasted)
• 2 cups shredded cheddar cheese, divided
• 1 1/2 cups enchilada sauce (red or green), plus 1/2 cup for topping
• 1 can (4 oz) diced green chilies, drained
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen corn, thawed
• 8 corn tortillas, cut into strips – or 1 1/2 cups tortilla chips, roughly crushed
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro, optional for garnish
• Sour cream and lime wedges for serving

Equipment

• 9×13-inch baking dish
• Large skillet or sauté pan
• Medium bowl
• Measuring cups and spoons
• Spatula and mixing spoon
• Aluminum foil

Sauté the aromatics and warm the sauce

Prep: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic, cumin, and smoked paprika – cook 30 seconds until fragrant. Pour in 1 1/2 cups enchilada sauce and stir to combine. Let the mixture simmer gently for 2 minutes.

Combine rice, chicken, and fillings

Mix: In a medium bowl, combine 2 cups cooked rice, 3 cups shredded chicken, drained green chilies, 1 cup thawed corn, and 1 cup of the shredded cheddar. Add the sautéed sauce mixture and gently fold to coat evenly. Taste and season with salt and pepper. This is a flexible step – if you prefer spice, add a pinch of cayenne or swap in spicy enchilada sauce.

Assemble the casserole

Layer: Preheat the oven to 375°F. Grease the 9×13-inch baking dish. Place half of the tortilla strips or chips in an even layer on the bottom. Spread the rice-and-chicken mixture over the tortillas. Drizzle 1/2 cup enchilada sauce over the top and sprinkle with the remaining 1 cup cheddar. For a crispier crust, top with the remaining tortilla strips.

Bake to meld and brown

Bake: Cover the casserole loosely with foil and bake at 375°F for 20 minutes. Remove the foil and bake an additional 8-10 minutes until cheese is bubbly and the top is lightly browned.

Rest and garnish

Finish: Let the casserole rest for 5 minutes out of the oven. Garnish with chopped cilantro, a dollop of sour cream, and lime wedges before serving.

Tips, Tricks, and Troubleshooting

• Use warm rice – Cold, refrigerated rice can clump and resist absorbing sauce. If using leftover rice, break up clumps and warm briefly in the microwave before mixing.
• Swap proteins – Turkey, leftover pork, or shredded rotisserie chicken all work well if you don’t have cooked chicken.
• Make it creamier – Stir 1/2 cup sour cream or 4 oz cream cheese into the rice mixture for a richer mouthfeel.
• Avoid sogginess – If you like a firmer texture, reduce enchilada sauce by 1/4 cup and ensure excess chicken juices are drained.
• Gluten-free option – Use corn tortillas and check enchilada sauce label for gluten-free certification.
• Internal resource for a soup-style chicken enchilada twist: try this creamy chicken enchilada soup for a companion meal: Creamy Chicken Enchilada Soup.

Serving Suggestions

This casserole is excellent served with a crisp green salad, pickled red onion, or warm flour tortillas for scooping. For a lighter plate, pair with citrusy coleslaw or grilled vegetables. Consider spooning extra enchilada sauce over individual servings if you like a saucier dish.

Add a sprinkle of fresh cilantro and a squeeze of lime for brightness. If hosting, set up a topping bar with avocado, jalapeños, chopped tomatoes, and sliced olives. For inspiration on a quick protein side or weeknight complement, check this lemon chicken recipe: 30-Minute Lemon Chicken.

Storage and Make-Ahead

• Refrigerate: Cover and refrigerate leftovers for up to 4 days.
• Reheat: Warm individual portions in the microwave for 1-2 minutes or reheat in a 350°F oven covered for 10-15 minutes.
• Freeze: Assemble but do not bake, wrap tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight and bake covered at 375°F for 30-35 minutes, then uncover and bake 8-10 minutes.

Nutrition Notes

Approximate per serving (based on 8 servings):

• Calories: 420
• Protein: 28g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 3g
• Sodium: varies with enchilada sauce choice

Safety and Food Handling

• Always ensure shredded chicken reaches an internal temperature of 165°F before serving.
• Cool leftovers promptly – refrigerate within 2 hours.
• If using frozen items like pre-cooked chicken or vegetables, thaw safely in the refrigerator before adding to the casserole.

Frequently Asked Questions

Regional Twists and Personal Notes

I first made this while experimenting with Tex-Mex casseroles for a family potluck. My mother added crushed tortilla chips on top to give it a diner-style crunch; ever since I prefer that extra texture. For a Southwest twist, add a can of black beans and 1/2 teaspoon chili powder. If you want a smoky edge, substitute smoked cheddar or add a tablespoon of chipotle in adobo, finely minced.

Conclusion

This Chicken Enchilada Rice Casserole earns its spot in the weeknight rotation because it’s flavorful, simple to assemble, and scales easily for company or meal prep. Two of the key benefits are how well it reheats without losing texture and how customizable it is to your spice tolerance or pantry staples. If you tried this recipe, please leave a comment below and give it a star rating – your feedback helps other cooks.

Share this post on Pinterest or Facebook so friends can bookmark a solid casserole option. For a similar one-pot approach and extra ideas, check out this One Pot Chicken Enchilada Rice Casserole – RecipeTin Eats (One Pot Chicken Enchilada Rice Casserole – RecipeTin Eats). What variations did you try – extra cheese, beans, or a spicy finish? Let us know below!

Chicken Enchilada Rice Casserole

A layered, oven-baked dish combining shredded chicken, seasoned rice, enchilada sauce, cheese, and tortillas or chips for a comforting one-dish meal perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked long-grain white rice (about 1 cup uncooked) Use warm rice to prevent clumping.
• 3 cups shredded cooked chicken (rotisserie or roasted) Use any cooked chicken available.
• 2 cups shredded cheddar cheese, divided Reserve 1 cup for topping.
• 1.5 cups enchilada sauce (red or green), plus 1/2 cup for topping
• 1 can (4 oz) diced green chilies, drained
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt Adjust to taste.
• 0.25 teaspoon black pepper Adjust to taste.
• 1 cup frozen corn, thawed
• 8 pieces corn tortillas, cut into strips or 1 1/2 cups tortilla chips, roughly crushed Use for layering.
• 2 tablespoons olive oil
• 0.25 cup chopped cilantro, optional for garnish Use for topping.
• Sour cream and lime wedges for serving For serving.

Method

 

Preparation

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
2. Add the minced garlic, cumin, and smoked paprika and cook for 30 seconds until fragrant.
3. Pour in 1 1/2 cups enchilada sauce and stir to combine. Let the mixture simmer gently for 2 minutes.

Mixing

1. In a medium bowl, combine the cooked rice, shredded chicken, drained green chilies, thawed corn, and 1 cup of shredded cheddar.
2. Add the sautéed sauce mixture and gently fold to coat evenly. Taste and season with salt and pepper.

Assembling

1. Preheat the oven to 375°F. Grease the 9×13-inch baking dish.
2. Place half of the tortilla strips or chips in an even layer on the bottom.
3. Spread the rice-and-chicken mixture over the tortillas.
4. Drizzle 1/2 cup enchilada sauce over the top and sprinkle with the remaining 1 cup cheddar.
5. For a crispier crust, top with the remaining tortilla strips.

Baking

1. Cover the casserole loosely with foil and bake at 375°F for 20 minutes.
2. Remove the foil and bake an additional 8-10 minutes until cheese is bubbly and the top is lightly browned.

Finishing

1. Let the casserole rest for 5 minutes out of the oven.
2. Garnish with chopped cilantro, a dollop of sour cream, and lime wedges before serving.

Notes

Use warm rice to avoid clumping. You can swap proteins if needed and adjust the creaminess to preference by adding sour cream or cream cheese. Ensure excess chicken juices are drained to avoid sogginess.