Dinner

Chicken Enchilada Rice Casserole Recipe

ByLily Monroe February 4, 2026February 4, 2026

Introduction

Chicken Enchilada Rice Casserole is a hearty, flavorful dish perfect for weeknight dinners. Combining tender shredded chicken, rice, beans, and melting cheeses with zesty enchilada sauce, it brings a comforting Tex-Mex twist to your table.

A deep black oval dish filled with a layered rice casserole. The base layer is orange-red cooked rice mixed with visible chunks of chicken and small pieces of red peppers. On top is a layer of melted cheese with a creamy yellow color, scattered with sweet yellow corn kernels and fresh green cilantro leaves. The rice looks moist with a textured mix of soft and firm grains. The dish sits on a white marbled surface with a grey cloth partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded chicken (rotisserie chicken works great!)
2 cups cooked rice (white or brown)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
Step 3: Spread half of the mixture in the prepared baking dish.
Step 4: Sprinkle half of each cheese over the mixture.
Step 5: Add the remaining chicken and rice mixture on top.
Step 6: Pour the remaining enchilada sauce over everything.
Step 7: Top with the rest of the cheese, olives, and green onions.
Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 9: Remove from the oven and let it cool for 5 minutes.
Step 10: Sprinkle fresh cilantro over the top before serving.

Tips & Variations

For extra spice, add a chopped jalapeño or a dash of cayenne pepper to the mixture.
Use a mix of white and brown rice for added texture and nuttiness.
If you prefer, substitute black beans with pinto beans or kidney beans.
Top with sliced avocado or a dollop of sour cream when serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a layered dish with three layers visible. The bottom layer is soft rice mixed with small pieces of corn and a reddish sauce, making it look moist and textured. On top of the rice is a thick layer of melted mixed cheese that is yellow and white, with some cheese strands stretching downward. The dish is sprinkled with small pieces of green herbs on the cheese layer, adding a fresh contrast. The whole dish is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned diced tomatoes with green chilies?

Yes, you can substitute fresh diced tomatoes and add chopped green chilies or jalapeños for similar flavor. Keep in mind canned tomatoes provide consistent moisture and spice.

Is rotisserie chicken necessary, or can I cook my own chicken?

Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken, whether homemade, grilled, or boiled. Just ensure it’s fully cooked and shredded before adding to the casserole.