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Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole is a one-dish Tex-Mex bake with layered shredded chicken, rice, and beans, finished with a golden, bubbly cheese crust. Baked at 375°F, it delivers a hearty cheesy chicken rice bake that’s easy to assemble and serve family-style.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken enchilada rice casserole
  • 2 cup cooked chicken Shredded.
  • 3 cup cooked rice Use white or Mexican rice.
  • 1 can (15 oz) black beans Drained.
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn Thawed.
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cup Mexican cheese blend Shredded.
  • 0.25 sour cream For topping.
  • 0.25 cilantro Fresh, for topping.
  • 0.25 jalapeños Sliced, for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. In a large bowl, mix shredded chicken, cooked rice, black beans, enchilada sauce, corn, green chiles, cumin, and chili powder until evenly combined.
  3. Transfer the mixture to the greased baking dish and spread it evenly.
  4. Cover the top completely with the shredded Mexican cheese blend.
Bake and serve
  1. Bake uncovered for 25–30 minutes, until the cheese is golden and the edges are bubbling.
  2. Let the casserole rest briefly, then serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For clean slicing and even heat, let the casserole sit 5 minutes after baking so the cheese sets. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze portions for up to 2 months and thaw overnight in the fridge before reheating. If you want a lighter option, use reduced-fat Mexican cheese blend and a lower-fat sour cream for the topping.