Chicken Enchilada Rice Casserole is a delicious, hearty dish that brings together tender chicken, fluffy rice, and that classic enchilada sauce all baked into a warm, cheesy casserole. It’s got just the right mix of spices and gooey cheese that makes every bite comforting and satisfying.
I love making this casserole because it’s quick—just 35 minutes—and perfect for busy nights when you want something tasty without spending hours in the kitchen. One of my favorite things is how the rice soaks up all the flavors from the sauce and chicken, creating a cozy dish that feels like a big, flavorful hug.
My go-to tip is to serve it with a little dollop of sour cream and some fresh cilantro on top. It brightens up the casserole and adds a fresh touch. This meal always brings smiles around the dinner table, and leftovers heat up beautifully for an easy lunch the next day.
Key Ingredients & Substitutions
Chicken: Using cooked chicken saves time. Rotisserie chicken works great here, or you can use leftover chicken. For a lighter option, try shredded turkey or even cooked tofu for a vegetarian twist.
Rice: Long grain white rice is perfect because it cooks well and absorbs flavors nicely. If you prefer, brown rice can be used, but expect longer cooking time and a firmer texture.
Enchilada Sauce: This adds the classic flavor and moisture. You can swap jarred sauce for homemade enchilada sauce or use salsa for a fresher taste. Adjust spice level to your liking.
Cheese: Cheddar melts well and adds richness. Mexican blend cheese is another good choice with a mix of cheeses. For dairy-free, try a plant-based cheese that melts well.
Corn: Adds sweetness and texture. Frozen or fresh corn can be used instead of canned. Omit if you want a simpler dish.
How Do You Get the Rice Perfectly Cooked in the Casserole?
Cooking rice right inside the casserole is key for this recipe. Here’s how to nail it:
- Mix uncooked rice with the right amount of liquid (chicken broth and sauce) so it cooks evenly.
- Cover tightly with foil to trap steam, which helps the rice soften fully.
- Bake at 375°F for 30 minutes—check for tenderness before adding cheese.
- If rice isn’t done after 30 minutes, add a splash more liquid, cover again, and bake a bit longer.
I find gently spreading the mixture evenly in the dish helps the rice cook consistently. After baking, giving the casserole a short rest lets the steam finish off the cooking nicely.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – to combine all your ingredients smoothly without mess.
- Measuring cups and spoons – for accurate rice, broth, and spices measurements.
- Aluminum foil – helps trap steam so the rice cooks perfectly in the oven.
- Oven mitts – to safely handle the hot casserole dish when removing it from the oven.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or shredded pork for a different protein twist.
- Add black beans or diced green chilies to boost fiber and add a little extra heat.
- Mix in diced bell peppers or zucchini for more veggies and color.
- Use pepper jack cheese for a bit of spice, or Monterey Jack for a milder, creamy melt.
Chicken Enchilada Rice Casserole (35 minutes)
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups cooked chicken, shredded or diced
- 1 cup white long grain rice (uncooked)
- 1 can (10 oz) enchilada sauce (red)
- 1 ¾ cups chicken broth or water
- 1 cup canned corn kernels, drained
- ½ cup diced onions (optional)
Seasonings & Cheese:
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup shredded cheddar cheese (or Mexican blend)
- Fresh cilantro, chopped (for garnish)
Other:
- Cooking spray or a little oil for greasing
How Much Time Will You Need?
You’ll need about 10 minutes for prepping the ingredients and mixing everything together. Then bake covered for 30 minutes, plus an extra 5 minutes to melt and brown the cheese on top. Finally, let it rest 5 minutes before serving. All together, it takes about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Get the Oven and Dish Ready
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish with cooking spray or oil. This will prevent the casserole from sticking and make cleanup easier.
2. Mix the Ingredients
In a large bowl, combine the uncooked rice, cooked chicken, corn, diced onions if you like, garlic powder, ground cumin, chili powder, salt, and black pepper. Pour in the enchilada sauce and chicken broth. Stir everything well so the rice and chicken are evenly coated with the sauce.
3. Bake Covered
Pour the mixture into your prepared baking dish. Spread it out evenly. Cover tightly with aluminum foil to trap steam, which helps the rice cook perfectly. Bake in the oven for about 30 minutes, or until the rice is tender and has absorbed all the liquid.
4. Add Cheese and Finish Baking
Remove the foil and sprinkle the shredded cheese evenly over the casserole. Return it to the oven, uncovered, and bake for another 5 minutes. This melts the cheese and gives it a nice golden top.
5. Rest and Garnish
Take the casserole out of the oven and let it rest for about 5 minutes. This helps everything set so it’s easier to serve. Just before serving, sprinkle fresh chopped cilantro over the top for a fresh, bright punch of flavor.
Enjoy your warm, cheesy Chicken Enchilada Rice Casserole — a simple, tasty meal ready in under 40 minutes!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before mixing it into the casserole. Thaw it overnight in the fridge or use the quick-thaw method by sealing it in a bag and submerging in cold water. Pat dry before using to avoid extra moisture.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use salsa, taco sauce, or even a combination of tomato sauce and chili powder. Just adjust the spices and liquid amount so the rice still cooks well and the flavor stays delicious.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to step 4, cover it tightly, and refrigerate it for up to 24 hours. When ready, bake covered, adding a few extra minutes if chilled, then finish with cheese and baking uncovered.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm on the stove until heated through. You can add a little extra broth or water if it seems dry during reheating.
