Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
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 9x13-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.