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Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole is an easy one-dish Tex-Mex bake with enchilada-seasoned chicken, rice, and beans under a golden melted cheese crust. After baking uncovered, it bubbles at the edges and is finished with sour cream, cilantro, and sliced jalapeños.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice casserole base
  • 2 cooked chicken, shredded
  • 3 cooked white or Mexican rice
  • 1 can (15 oz) black beans, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn, thawed
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cup Mexican cheese blend, shredded
Toppings
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. In a large bowl, combine shredded chicken, rice, black beans, enchilada sauce, corn, green chiles, cumin, and chili powder, then mix thoroughly.
  3. Transfer mixture to the prepared dish and spread evenly.
Bake and serve
  1. Cover the top completely with shredded Mexican cheese blend.
  2. Bake uncovered for 25–30 minutes at 375°F until cheese is golden and the edges are bubbling.
  3. Let stand briefly, then serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For clean layering and even melting, spread the mixture all the way to the corners before adding cheese. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to texture changes in rice and beans. If you want it lighter, use reduced-fat Mexican cheese blend and a low-sodium enchilada sauce.