Chicken Enchilada Rice Casserole

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If you’re looking for a cozy, satisfying meal that brings all the bold flavors of enchiladas without the rolling and layering, this Chicken Enchilada Rice Casserole is for you. It’s packed with tender shredded chicken, perfectly seasoned rice, and a cheesy enchilada sauce that ties everything together in a single, irresistibly comforting dish.

This casserole is the definition of an easy dinner idea—it’s family-friendly, freezer-friendly, and ideal for meal prep or a weeknight feast. Just one pan and a few everyday ingredients, and you’ve got a Tex-Mex-inspired crowd-pleaser ready to bake.

Why You’ll Love This Chicken Enchilada Rice Casserole

This dish comes together in under an hour and hits every comforting note: cheesy, saucy, and hearty. It transforms simple pantry staples into a flavor-packed meal that tastes like you spent hours cooking. It’s also easy to customize—add beans, veggies, or spice it up depending on your taste.

What Kind of Rice Works Best in This Casserole?

Long grain white rice is our go-to here because it holds up well to baking and soaks in the enchilada flavor beautifully. Make sure to use cooked rice—leftovers work perfectly! You can also use brown rice for added texture and nutrition, but the bake time may need slight adjustment.

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Ingredients for the Chicken Enchilada Rice Casserole

• Shredded Chicken: This is the protein base of the dish. It soaks up the enchilada sauce and adds substance.
• Cooked Long Grain White Rice: Acts as the filler that binds all flavors, delivering that comfort-food texture.
• Red Enchilada Sauce: Brings bold flavor and color. Store-bought or homemade.
• Sour Cream: Adds creaminess and tang that balances the richness of the cheese.
• Shredded Cheddar Cheese: Melts beautifully on top, forming that irresistible golden crust.
• Shredded Monterey Jack Cheese: Offers a creamier melt that complements the cheddar.
• Diced Green Chiles: Brings a gentle heat and Southwestern flair.
• Chili Powder and Cumin: Provide a warm, smoky spice base.
• Garlic Powder: Enhances the overall savory flavor.
• Salt and Black Pepper: Balances and enhances all the other flavors.
• Fresh Cilantro (optional): For garnish and a pop of freshness.

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How To Make the Chicken Enchilada Rice Casserole

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) to get everything ready for baking.

Step 2: Mix the Filling

In a large mixing bowl, combine 3 cups cooked long grain white rice, 3 cups shredded cooked chicken, 1 (10 oz) can diced green chiles, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Step 3: Add the Sauce and Cream

Stir in 1 1/2 cups red enchilada sauce and 1/2 cup sour cream. Mix well until the entire filling is evenly coated.

Step 4: Add the Cheese

Fold in 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese. Save 1/2 cup of each cheese for topping.

Step 5: Transfer to Baking Dish

Spread the mixture into a greased 9×13-inch baking dish. Smooth the top and sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese evenly.

Step 6: Bake to Perfection

Bake uncovered for 25-30 minutes or until the casserole is bubbling and the cheese on top is golden and melty.

Step 7: Garnish and Serve

Let it cool for 5 minutes. Top with a dollop of sour cream and chopped cilantro if desired. Serve warm.

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How to Serve Chicken Enchilada Rice Casserole

This recipe yields 8 hearty servings, perfect for a family dinner or leftovers for lunch. Serve it alongside a fresh green salad, tortilla chips with guacamole, or even some sautéed veggies to round out the meal.

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How to Store Chicken Enchilada Rice Casserole

To store leftovers, let the casserole cool completely. Then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.

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Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely! It saves time and adds great flavor.

Can I make this casserole ahead of time?
Yes, you can assemble it a day ahead and refrigerate. Just bake it when ready to serve.

Can I use green enchilada sauce instead of red?
Yes! It will change the flavor profile but still be delicious.

Is this casserole spicy?
Not very. The green chiles and chili powder add warmth but not intense heat. Add jalapeños or hot sauce for extra spice.

Can I add beans or corn?
Totally! Black beans, pinto beans, or corn can be stirred into the filling to bulk it up and add texture.

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Want More Casserole Ideas?

If this Chicken Enchilada Rice Casserole hits the spot, check out these other cozy casserole favorites:

• Runza Casserole
• Creamy Chicken and Mushroom Bake
• Beef and Potato Casserole
• Chicken Cobbler Dinner Casserole
• Baked Cream Cheese Spaghetti

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add beans or spice it up? Did you try green enchilada sauce?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore more daily recipes and dinner inspiration on my Pinterest at Life With Livia.

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