Dinner

Chicken Enchilada Rice Casserole Recipe

Name: Chicken Enchilada Rice Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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

ByElena Hart July 16, 2026July 16, 2026

Jump to Recipe

Introduction

Chicken Enchilada Rice Casserole is a flavorful and comforting dish that combines tender shredded chicken, hearty rice, and classic Mexican-inspired ingredients. It’s an easy, all-in-one meal perfect for busy weeknights or casual gatherings.

The dish is shown in a black oval ceramic baking dish filled with three layers. The bottom layer is reddish-orange cooked rice with visible small chunks of chicken mixed in. The middle layer has a melted light yellow cheese spread unevenly on top with some whole yellow corn kernels scattered around. The top layer is garnished with small green cilantro leaves placed roughly across the cheese and corn. The dish rests on a white marbled surface, with a light gray cloth partially visible on one side, and some fresh cilantro leaves outside the dish. 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 flavor, add a teaspoon of cumin or chili powder to the chicken and rice mixture.
Swap the black beans for pinto beans if preferred.
Use a blend of cheeses like pepper jack for a spicier kick.

For a vegetarian version, replace the chicken with additional beans or sautéed vegetables.
Omit olives if you don’t enjoy them or substitute with sliced jalapeños for heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover and bake at 350°F (175°C) for 15 minutes. This casserole freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a single layered dish showing cooked rice mixed with small yellow corn kernels and a red sauce, forming the first layer with a moist and slightly chunky texture. On top is a thick layer of melted yellow and white cheese, melting over the rice and stretching in thin strings. Scattered on the cheese are small, bright green pieces of chopped fresh herbs, adding contrast. The entire dish is set against a white marbled surface that is barely visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if it is cold from the fridge.

What can I serve with Chicken Enchilada Rice Casserole?

This dish pairs nicely with a simple green salad, guacamole, or a side of sour cream to balance the flavors. Cilantro-lime rice or warm tortillas also make great accompaniments.