This chicken enchilada casserole with rice combines the classic flavors of classic enchiladas ~ zesty chicken, melty cheese, and a rich sauce., along with black beans, corn, and more. But instead of tortillas, the rice creates a comforting, hearty, and easy weeknight meal.
Casseroles are a classic family dinner option, and I thoroughly love them. My grandmother and mother made casseroles all the time when I was a girl, and when I headed off into the world, I continued that tradition because they were affordable, and I could reheat them. Those reasons were exactly why casseroles remained a huge part of my dinner recipe rotation when I became a mom, as well. I love casseroles so much that I’ve often said if you can make something in a casserole form, you should. That’s exactly what I’ve done with this chicken enchilada casserole recipe. It’s a baked casserole full of classic chicken enchilada flavor, but I make it with rice instead of tortillas. It’s hearty, delicious, and always a big hit.
Chicken Enchilada Casserole with Rice
I start with seasoned cubed chicken breasts and onions that I cook in a skillet. Then, I combine them with diced tomatoes, enchilada sauce, black beans, corn, and diced green chiles for a classic Mexican flavor. I mixed it with cooked rice, top it with cheese and bake for a few minutes until the casserole is hot and the cheese is melty and bubbly. That’s all there is to it! It’s a delicious, hearty twist on enchiladas perfect for family dinners, potlucks, and parties.
Why You’ll Love This Chicken Enchilada Casserole Recipe
- It’s a quick and easy chicken casserole recipe without the hassle and time-consuming task of rolling the enchiladas.
- It is a great dinner recipe perfect for busy weeknights when dinner needs to get on the table quickly.
- You can customize this dish with your favorite sauce, veggies, and different beans and tailor the ingredients your family enjoys.
Chicken Enchilada Casserole Ingredients
You’ll only need a few simple ingredients to make this recipe. You can find all of them in your kitchen or the grocery store. It’s all simple stuff!
- Chicken Breasts: Boneless, skinless, cubed chicken breasts are the meaty base for this casserole.
- White Rice: White rice absorbs the zesty enchilada flavors and gives the casserole a hearty texture.
- Vegetables: Corn, black beans, and diced tomatoes add texture and tons of classic flavor to the casserole.
- Green Enchilada Sauce: A milder enchilada sauce, green enchilada sauce and diced green chiles create the slightly sweet and spicy sauce that gives this recipe all its enchilada flavor.
- Seasonings: A zesty blend of seasonings, including chili powder, cumin, and red pepper flakes, creates a bold Mexican flavor with a kick of heat.
- 3 Pepper Cheese: Boar’s Head 3 pepper cheese adds melty flavor and heat.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
How to Make Chicken Enchilada Casserole
Making this casserole is a breeze. It only takes a little boiling, a few minutes of sauteing, and about 15 minutes of baking. You’ll be in and out of the kitchen in no time!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 3-quart baking dish with non-stick spray. Set aside.
Step 2: Cook the Rice
Cook the rice according to the package directions.
Step 3: Cook the Chicken
While the rice cooks, cook the chicken, onion, and seasonings in a large pan over medium heat until the chicken is no longer pink and the onions are tender.
Step 4: Mix the Casserole Ingredients
Add the diced tomatoes, enchilada sauce, black beans, corn, diced green chiles, and cooked rice to the chicken mixture, and stir.
Step 5: Bake
Spoon the mixture into the prepared baking dish and cover with shredded cheese. Bake for 10 to 15 minutes until the cheese is melted and bubbly. Top with cilantro and green onions. Additional toppings, such as sour cream, Pico de Gallo, avocado, black olives, and diced red onions are great too!
Recipe Tips
- Cube your chicken into bite-size chunks so they cook quickly and evenly and are easy to eat.
- Fully cook your rice. This casserole is only baked long enough to heat everything through, so the rice won’t get mushy.
- Be gentle when mixing the casserole ingredients. You don’t want to mash up the rice.
Variations
- Add jalapenos for even more heat.
- Omit the red pepper flakes and use mild cheese for a mild version of this recipe.
- This can be made with cubed pork or beef, as well.
- Any of your favorite classic Mexican cheeses will work for this recipe. Try Mexican or Taco blend. Colby jack or Monterey jack cheese works as well.
- Can use rotisserie chicken or shredded chicken.
What to Serve with Chicken Enchilada Casserole
Serve this casserole with all your favorite Mexican sides for family dinner or pair it with other Mexican main courses for parties.
- Tacos
- Fajitas
- Burritos
- Quesadillas
- Nachos
- Chips and guac
- Chips and salsa
- Elote
- Refried beans
- Mexican coleslaw
- Churros
Recipe FAQ
Chicken enchilada casserole is a casserole version of chicken enchiladas. It’s made with cubed chicken breast, corn, beans, diced green chiles, green enchilada sauce, and spices to create a flavorful casserole with all the hallmark taste of chicken enchiladas.
This casserole is delicious when reheated, so you can make it in advance if you need to. However, everything is always best when it’s fresh from the oven, so keep that in mind.
This chicken enchilada casserole will last for up to 3 days in the refrigerator.
You sure can! This freezer-friendly dish can be frozen for up to 3 months when stored correctly.
How to Store and Reheat Leftovers
Refrigerate this casserole for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container. Defrost in the refrigerator overnight before reheating.
To reheat the casserole, scoop portions out onto microwaveable plates and heat covered at 1-minute intervals until heated through.
Try This Delicious Chicken Enchilada Casserole Recipe Today
This chicken enchilada casserole with rice is everything you’ve ever loved about chicken enchiladas in a casserole form you eat with a spoon. Tender, seasoned chicken breasts, veggies, rich enchilada sauce, zesty seasonings, and rice come together to create a hearty casserole perfect for family dinners or your next potluck. Give it a try, and I guarantee you’ll find yourself making it again and again.
More Delicious Chicken Casserole Recipes You’ll Enjoy
This Enchilada Casserole with Chicken and Alfredo Sauce combines two classic favorites into one delicious casserole recipe: chicken enchiladas and chicken alfredo.
Chicken Enchilada Casserole with Rice
Ingredients
- 2 boneless skinless chicken breast, slice into thin pieces
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup cooked rice
- 14.5 ounce diced tomatoes
- 10 ounce green enchilada sauce
- 15 ounce black beans, drained and rinsed
- 15 ounce whole kernel corn, drained
- 4 ounce diced green chiles,
- 1 ½ cups Boar’s Head 3 pepper cheese, shredded (or your favorite cheese)
- ⅓ cup chopped cilantro
- ¼ cup green onions, sliced
Instructions
- Preheat oven to 350 degrees and spray a 3-quart baking dish with non-stick cooking spray. Set aside.
- In a large pan, over medium heat, add in butter and oil.
- Once butter is melted, add chicken and onion. Sprinkle with seasonings, stir, and cook until chicken is no longer pink and onions are tender.
- Pour in diced tomatoes, enchilada sauce, black beans, corn, green chiles, and cooked rice. Stir to combine.
- Spoon mixture into prepared baking dish and cover with shredded cheese.
- Bake for 10-15 minutes or until cheese is completely melted and bubbly.
- Remove from oven, and top with cilantro and green onions before serving, if desired.
Notes
Nutrition
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I’m looking forward to trying this recipe. One dumb question: is this one cup rice after cooking or before?
Hi Mary,
The cup of cooked rice gets combined with the other ingredients, then everything is added to the baking dish. I hope you enjoy this recipe. Let me know if I answered your question correctly. :)