Hearty Chicken Enchilada Rice Casserole Recipe with Melted Cheese

Chicken enchilada rice casserole blends beloved Mexican-inspired flavors into one hearty, satisfying dish that reimagines ordinary weeknight dinners.

Layers of tender chicken, zesty seasonings, and creamy sauce create a mouthwatering combination that feels both comforting and exciting.

Home cooks appreciate how this recipe simplifies complex flavor profiles into an approachable meal everyone can enjoy.

Rich, melted cheese binds these ingredients together, producing a deliciously cohesive dining experience that feels simultaneously familiar and innovative.

Families love how this casserole provides substantial nutrition without requiring complicated preparation techniques or extensive cooking skills.

The beauty of this dish lies in its flexibility, allowing creative cooks to personalize ingredients while maintaining core flavor principles.

Unexpected textures and robust seasonings elevate this casserole from simple to spectacular.

What You’ll Need to Make Chicken Enchilada Rice Casserole

• Shredded Chicken: Tender protein that provides hearty texture and flavor to the casserole, preferably from rotisserie or home-cooked chicken.
• Refried Beans: Creamy base that adds richness and helps bind the casserole ingredients together, smooth style works best.

• White Rice: Fluffy base of the casserole that absorbs flavors and provides a comforting foundation, long-grain variety recommended.

• Monterey Jack Cheese, White Cheddar Cheese: Melty cheeses that create a golden, gooey topping with mild and sharp flavor profiles, shredded for even distribution.

• Enchilada Sauce: Zesty sauce that infuses the entire dish with classic Mexican-inspired flavors, red or green sauce can be used.

• Corn: Sweet and crisp vegetable that adds texture and color to the casserole, frozen or canned corn works well.

• Cilantro: Fresh herb that provides bright, aromatic finish to the dish, chopped just before serving.

• Salt, Pepper: Basic seasonings to enhance and balance the overall flavor of the casserole.

How to Prep and Bake Chicken Enchilada Rice Casserole

Step 1: Prepare Fluffy White Rice

• Boil water in a medium saucepan over medium heat
• Add rice and reduce to a gentle simmer
• Cover and cook until rice is tender, approximately 18 minutes
• Remove from heat and let sit, covered, for 5 minutes
• Fluff rice gently with a fork

Step 2: Warm Up The Oven

• Set oven temperature to 350°F
• Allow oven to fully preheat

Step 3: Create Flavor-Packed Filling

• Shredded chicken
• Enchilada sauce
• Refried beans
• Corn kernels
• Monterey Jack cheese
• White cheddar cheese

• Chicken
• Enchilada sauce
• Refried beans
• Corn
• Half of the cheese blend
• Cooked rice
• Salt and pepper to taste

Mix ingredients thoroughly

Step 4: Assemble Casserole

• Transfer mixture to a 9×13-inch baking dish
• Spread evenly across the surface
• Sprinkle remaining cheese on top

Step 5: Bake To Perfection

• Place casserole in preheated oven
• Bake for 20-30 minutes
• Watch for melted, bubbly cheese

Step 6: Serve And Enjoy

• Remove casserole from oven
• Garnish with freshly chopped cilantro
• Serve piping hot
• Enjoy your delicious meal!

Tips to Layer Flavor in Chicken Enchilada Rice Casserole

• Choose High-Quality Chicken: Select rotisserie or freshly cooked shredded chicken for maximum flavor and tender texture.
• Control Rice Moisture: Drain excess liquid from rice to prevent a soggy casserole and maintain a perfect consistency.
• Layer Cheese Strategically: Reserve some cheese to sprinkle on top during the last 5 minutes of baking for a golden, crispy cheese crust.
• Customize Spice Levels: Add diced jalapeños or hot sauce to increase heat, or use mild enchilada sauce for a family-friendly version.
• Make Ahead Friendly: Prepare the casserole earlier in the day and refrigerate, then bake when ready to serve for convenient meal planning.

Storing and Reheating Chicken Enchilada Rice Casserole the Right Way

Refrigerate leftover casserole in an airtight container for maximum freshness. Consume within 3-4 days to maintain optimal taste and texture.

Reheat individual portions in the microwave by covering with a damp paper towel and heating for 1-2 minutes, stirring halfway through to distribute heat evenly.

Restore casserole’s original deliciousness by warming in a preheated 350°F oven for 15-20 minutes, covering with aluminum foil to prevent excessive drying.

Best Side Pairings for Chicken Enchilada Rice Casserole

• Pair with Refreshing Margaritas: Blend zesty lime juice, tequila, and a touch of triple sec to complement the spicy, cheesy enchilada flavors. The citrusy cocktail cuts through the richness of the casserole.
• Serve with Crisp Mexican Slaw: Toss shredded cabbage, carrots, and a tangy lime-cilantro dressing as a crunchy side that adds brightness and texture to the hearty rice dish.
• Cool Down with Creamy Avocado Salsa: Whip up a fresh salsa mixing ripe avocados, diced tomatoes, red onion, and a splash of lime juice. This creamy, cool condiment balances the warm, spicy casserole perfectly.
• Pour Mexican Lager or Cerveza: Select a light, crisp beer like Corona or Modelo to wash down the rich, cheesy casserole. The beer's clean, mild flavor helps cleanse the palate between bites.

Tasty Twists for Chicken Enchilada Rice Casserole Fans

• Spicy Southwest Chicken Rice Bake: Amp up the heat by adding diced jalapeños, a dash of cayenne pepper, and using a spicy enchilada sauce. Sprinkle crushed tortilla chips on top for extra crunch.
• Vegetarian Bean and Rice Casserole: Replace chicken with black beans or roasted vegetables like bell peppers and zucchini. Use vegetable enchilada sauce for a meat-free version that's packed with protein.
• Green Chile Chicken Rice Fusion: Incorporate diced green chiles, swap some of the cheese for pepper jack, and add a dollop of sour cream on top. Mix in some diced green onions for a bright, tangy flavor profile.
• Mediterranean-Inspired Rice Casserole: Trade enchilada sauce for tomato sauce, add feta cheese, kalamata olives, and mix in some oregano and dried herbs. Top with crumbled feta and fresh parsley before serving.

Why Chicken Enchilada Rice Casserole Is the Ultimate Comfort Dish

• Savor Flavor-Packed Comfort: This casserole blends Mexican-inspired flavors with hearty chicken and rice, creating a mouthwatering one-dish meal that delivers maximum taste with minimal effort.
• Simplify Meal Prep: The recipe combines pre-cooked ingredients like shredded chicken and rice, making it a quick and easy dinner solution for busy families or weeknight cooking challenges.
• Customize Your Culinary Creation: Easily adaptable with optional toppings like extra cilantro, sour cream, or hot sauce, this casserole allows personal touches that make each serving uniquely delicious.
• Crowd-Pleasing Cheesy Goodness: Loaded with melted Monterey Jack and white cheddar cheeses, the dish creates an irresistibly gooey texture that transforms simple ingredients into a crave-worthy meal.

Chicken Enchilada Rice Casserole Recipe

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4.5 from 13 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Chicken enchilada rice casserole brings Mexican-inspired comfort directly to your dinner table. Hearty layers of shredded chicken, zesty enchilada sauce, fluffy rice, and melted cheese create a soul-satisfying meal you’ll crave again and again.

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Ingredients

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Main Proteins:

• 3 chicken breasts (cooked and shredded, about 1½ lbs or 680 grams)

Base Ingredients:

• 2 cups long grain rice (uncooked, such as Basmati)
• 20 ounces (567 grams) red enchilada sauce
• 16 ounces (454 grams) refried beans
• 11 ounces (312 grams) corn kernels, drained (1 can)

Cheese and Seasonings:

• 1 cup white cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh cilantro (or parsley, for garnish)

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Instructions

1. Prepare fluffy rice by bringing water to a rolling boil in a medium saucepan over medium heat.
2. Gently add rice, reducing temperature to a gentle simmer, then cover and cook until grains become tender and liquid absorbs completely, approximately 18 minutes.
3. Remove rice from heat, allowing it to rest covered for 5 minutes, then delicately separate grains using a fork.
4. Warm the oven to 350°F, creating an ideal environment for baking the casserole.
5. In a spacious mixing bowl, combine tender shredded chicken with zesty enchilada sauce, creamy refried beans, sweet corn kernels, and half of the shredded Monterey Jack and white cheddar cheeses.
6. Fold the perfectly cooked rice into the mixture, adjusting seasoning with salt and pepper to enhance flavors.
7. Transfer the vibrant mixture into a 9×13-inch casserole dish, spreading it evenly to ensure consistent texture.
8. Sprinkle the remaining cheese across the top, creating a golden, melty surface.
9. Slide the casserole into the preheated oven, allowing it to bake until the cheese transforms into a bubbly, slightly crisp layer, roughly 20-30 minutes.
10. Carefully remove the casserole from the oven and crown it with freshly chopped cilantro for a burst of herbal freshness.
11. Serve immediately while the dish remains piping hot and the cheese remains gloriously melted.

Notes

• Prep ahead by cooking rice and shredding chicken in advance to reduce total cooking time.
• Customize the heat level by selecting mild or spicy enchilada sauce based on family preferences.
• Maximize flavor by using freshly shredded cheese instead of pre-packaged shredded cheese.
• Transform leftovers into lunch-friendly portions by storing in sealed containers for up to 3 days.
• Add extra nutrition by mixing in black beans or diced bell peppers for more color and texture.
• Enhance presentation by garnishing with sliced jalapeños, sour cream, or additional cilantro before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 496
• Sugar: 4 g
• Sodium: 864 mg
• Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 6 g
• Protein: 29 g
• Cholesterol: 75 mg