Easy Chicken Enchilada Rice Casserole is a simple, tasty dish that combines juicy chicken, cheesy rice, and a bit of enchilada sauce all baked together to make a satisfying meal. The cheesy melted top and the flavorful mix of chicken and rice give it a comforting, homey feel that’s perfect for any night of the week.
I love making this casserole because it’s one of those meals where everything comes together in one dish, and it’s ready in no time. I usually use leftover chicken or rotisserie chicken to make it even easier. Plus, it’s one of those meals that everyone seems to enjoy, whether kids or adults, so it’s great to have on repeat.
My favorite way to serve this is with a little dollop of sour cream and some fresh chopped cilantro on top. Sometimes I add a side of simple salad or beans to round it out, but honestly, the casserole is hearty enough all on its own. It always feels like a warm hug on the plate, especially after a busy day.
Key Ingredients & Substitutions
Chicken: I use rotisserie chicken for quick prep. Leftover roasted or boiled chicken works great too. For a vegetarian twist, you can swap chicken with cooked black beans or a plant-based protein.
Rice: White rice is classic here, but you can use brown rice for more fiber or even cauliflower rice for a low-carb option. Just keep in mind cooking times may vary.
Enchilada Sauce: This brings all the flavor together. If you prefer milder heat, use a mild enchilada sauce or substitute with tomato sauce mixed with some chili powder and cumin.
Cheese: Cheddar and Monterey Jack cheese melt beautifully and add rich flavor. You can mix in pepper jack for a spicier kick or use mozzarella for milder taste.
How Do You Make This Casserole Extra Tasty and Moist?
Keeping the casserole moist and flavorful is all about combining ingredients well and baking it right.
- Sauté onions and bell peppers first. This softens them and adds sweetness.
- Mix the chicken with spices before combining. This helps the flavors stick and the chicken stay juicy.
- Use enchilada sauce and diced tomatoes not just as flavors but also to keep everything moist.
- Cover with foil while baking to trap steam, then uncover at the end to let the cheese melt and brown.
- Let it rest a few minutes after baking so it sets up and cuts nicer.
Equipment You’ll Need
- 9×13-inch baking dish – perfect for holding all the ingredients and baking evenly.
- Large skillet – I like it because it’s easy to sauté the onions and peppers quickly.
- Mixing bowl – for stirring together the rice, chicken, and sauce mixture.
- Aluminum foil – to cover the casserole while baking and keep it moist.
- Serving spoon – makes serving easy and neat.
Flavor Variations & Add-Ins
- Use cooked black beans or corn instead of olives for extra veggies or plant protein.
- Add a pinch of cumin or chili powder to the cheese for a spicier flavor.
- Top with sliced jalapeños or hot sauce for more heat.
- Mix in some chopped spinach or cilantro into the rice to add freshness.
Easy Chicken Enchilada Rice Casserole
Ingredients You’ll Need:
- 2 cups cooked white rice
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 small green bell pepper, diced
- 1/2 cup black olives, sliced (optional)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup onion, finely chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35 minutes to bake, for a total of roughly 50 minutes. It’s quick and simple, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Veggies and Chicken:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced green bell pepper. Sauté them for about 5 minutes until they soften. Then, add the shredded chicken along with cumin, chili powder, salt, and pepper. Stir everything together and cook for another 2 minutes to let the flavors meld.
2. Mix the Casserole Ingredients:
In a big bowl, combine the cooked rice, chicken mixture, enchilada sauce, drained diced tomatoes with green chilies, and black olives if you’re using them. Stir well to make sure all the ingredients mix evenly.
3. Assemble and Bake:
Pour the mixture into your prepared casserole dish, spreading it out evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Cover the dish with aluminum foil and bake in the oven for 20 minutes. Then, take off the foil and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
4. Finish and Serve:
Once baked, take the casserole out of the oven and let it cool for 5 minutes. Sprinkle fresh chopped cilantro on top before serving. If you like, add a dollop of sour cream or your favorite toppings to make it even more delicious!
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just be sure to fully thaw the chicken before shredding and adding it to the recipe. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Make This Dish Ahead of Time?
Absolutely! You can assemble the casserole up to a day in advance and keep it covered in the fridge. When ready to cook, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. Adding a splash of water before reheating can help keep it moist.
What Can I Substitute for Rice?
If you want a healthier option, try brown rice or cauliflower rice. Keep in mind cauliflower rice will release more moisture, so reduce liquid slightly or bake uncovered a bit longer to help it set.