There are nights when all I want is something bubbling hot, cheesy, and guaranteed to make everyone at the table happy. That’s when I turn to casseroles. And this Chicken Enchilada Rice Casserole? It’s one of my absolute favorites. It’s got all the flavors of classic enchiladas, spiced chicken, tangy sauce, melty cheese but layered into a comforting rice bake that feeds a crowd without rolling a single tortilla.

What Is Chicken Enchilada Rice Casserole?

Think of it as a mash-up between enchiladas and a cozy rice casserole. Cooked rice is layered with shredded chicken, black beans, corn, enchilada sauce, and plenty of cheese, then baked until golden and bubbly. It’s satisfying, cheesy, and ridiculously easy to throw together.

Why This Recipe Is Special

It takes the flavor-packed world of enchiladas and simplifies it. No rolling, no fuss—just mix, bake, and serve. It’s also a great way to use up leftover chicken or rice, and it’s freezer-friendly (which means future you gets to thank present you).

Why You’ll Love This Recipe

Crowd-pleasing comfort food – Cheesy, saucy, and satisfying.
Weeknight-friendly – Quick prep, easy bake, and minimal cleanup.
Great for leftovers – Even better the next day.
Customizable – Adjust spice, swap proteins, or add veggies.
Freezer-friendly – Make ahead for busy nights.

Tools You’ll Need

9×13 baking dish – The perfect size for layering.
Large mixing bowl – To combine the filling.
Wooden spoon or spatula – For stirring the mixture.
Foil – Keeps everything from over-browning in the oven.

Ingredients (6–8 servings)

3 cups cooked rice (450 g) – white or brown
2 cups cooked shredded chicken (250 g) – rotisserie works great
2 cups red enchilada sauce (480 ml) – homemade or store-bought
1 can black beans, drained and rinsed (15 oz / 425 g)
1 cup corn kernels (160 g) – fresh, frozen, or canned
1 cup sour cream (240 g) – for creaminess
2 cups shredded cheddar or Mexican blend cheese (200 g), divided
½ tsp cumin
½ tsp chili powder
Salt & pepper to taste
Fresh cilantro, for garnish

Optional toppings: diced avocado, jalapeños, salsa, or extra sour cream.

Step-by-Step Instructions

Preheat your oven: Set it to 375°F (190°C). Grease a 9×13 baking dish.
Mix the filling: In a large bowl, combine rice, chicken, black beans, corn, sour cream, enchilada sauce, 1 ½ cups of cheese, cumin, chili powder, salt, and pepper. Stir until everything looks saucy and cheesy.
Assemble: Pour the mixture into your baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheese on top.
Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is melted and golden.
Rest & garnish: Let it sit for 5 minutes (hardest part, I know). Sprinkle with cilantro, then serve hot.

Serving Ideas

With a simple green salad for freshness.
Alongside tortilla chips for scooping.
With guacamole and salsa for extra toppings.

Variations & Customizations

Spicy version: Use hot enchilada sauce and add diced jalapeños.
Protein swap: Try ground beef, turkey, or even shredded pork.
Veggie boost: Stir in sautéed peppers, zucchini, or spinach.
Cheese lover’s: Mix in pepper jack for extra kick.
Low-carb option: Replace rice with riced cauliflower.

Storage & Make-Ahead Tips

Fridge: Keeps 3–4 days in an airtight container.
Freezer: Freeze unbaked casserole (wrapped well) for up to 3 months. Bake from frozen, adding 10–15 minutes.
Meal prep: Bake, cool, and portion into containers for ready-to-go lunches.

Pro Tips (Between Friends)

Use leftover chicken. Rotisserie chicken makes this super easy.
Don’t skimp on sauce. The rice soaks it up—saucier = better.
Cheese trick: Save some for the top so you get that gooey, golden crust.
Rest before serving. It sets up a bit so scooping is easier.

Mistakes to Avoid:

Using uncooked rice—it won’t have time to cook through.
Skipping the foil—your cheese will brown too fast.
Overbaking—the casserole can dry out if left too long.

Recipe Card

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutrition (per serving, approx.):

Calories: 410
Protein: 22 g
Carbs: 38 g
Fat: 18 g
Fiber: 6 g
Sugar: 4 g

A Cozy Send-Off

This Chicken Enchilada Rice Casserole is one of those “set it down on the table and watch it disappear” kind of meals. It’s hearty, cheesy, and bursting with flavor—exactly the kind of dish that turns a weeknight into something special.

If you make it, let me know how you dressed it up—extra jalapeños? More cheese? Maybe a scoop of guac on top? However you serve it, I promise it’ll be a hit.