Pin
Chicken enchilada rice casserole is a comfort food classic that brings together bold flavors with minimal fuss. I reach for this recipe whenever I need a cozy meal that pleases a crowd or can be made ahead for busy weeknights. Saucy shredded chicken and fluffy rice bake together with beans, corn, and loads of melted cheese for a dish that is satisfying every time.
I remember making this for my daughter’s birthday one year. Everyone went back for seconds and now it is our tradition when friends come over for big game days.
Gather Your Ingredients
- Chicken breast: Cooked and shredded for a lean hearty protein. Choose boneless skinless for easy shredding.
- Enchilada sauce: Adds tang and warmth. Use your favorite red variety or homemade for extra flavor.
- Cooked rice: Brings comfort and absorbs all the delicious sauce. Choose long grain or jasmine for fluffy texture.
- Black beans: Rinse well for creaminess and earthy taste. Always check for low sodium versions for freshness.
- Corn kernels: Provide sweetness and bright pops of color. Use frozen or canned, just drain thoroughly.
- Sour cream: Makes the casserole creamy and tangy. Go for full fat for rich flavor.
- Shredded cheddar cheese: Gets melted throughout. Bring a strong sharp cheddar for best taste.
- Chili powder, cumin, onion powder, garlic powder: Create the Southwestern profile. Use fresh spices for boldness.
- Salt and ground black pepper: Balance the flavors. Taste before adding more.
How to Make It
- Preheat and Prep:
- Set your oven to 350 Fahrenheit which is key to a bubbly casserole. Grease a nine by thirteen inch baking dish for easy serving and cleanup.
- Mix the Filling:
- Add the cooked shredded chicken into a big bowl. Pour in the enchilada sauce, toss to coat every shred thoroughly then stir in the rice, black beans and corn. Next fold in the sour cream and one cup of cheese making sure the mixture is even and creamy before moving on.
- Season Thoroughly:
- Sprinkle over the chili powder, cumin, onion powder, garlic powder, salt and black pepper. Mix mindfully so that all the seasonings are distributed evenly, giving every bite the smoky spicy flavor profile.
- Assemble in the Dish:
- Spoon the chicken rice mixture into your greased baking dish. Use a spatula to spread everything into an even layer without pressing it down too much so it stays fluffy.
- Top with More Cheese:
- Scatter the remaining cup of shredded cheddar across the top. Try to cover all corners for an irresistible cheesy crust when baked.
- Bake until Bubbly:
- Transfer to the middle rack of the oven. Bake uncovered for twenty to thirty minutes or until the cheese is fully melted and starting to brown at the edges. Let it rest for five minutes before serving to make slicing easier.
The corn is my secret favorite ingredient its bursts of sweetness are a hit in every bite. We once made a double batch for a picnic and there was not a single spoonful left the kids scraped the casserole clean.
Flavor Boosters
Always use freshly shredded cheese for smoothest melting and best pull. Use a glass or ceramic baking dish for even baking and easier cleanup. Do not skip greasing the pan or the edges will stick and be hard to serve.
Serving Suggestions
Top hot casserole portions with sliced green onions, fresh cilantro, a squeeze of lime or diced avocado for a pop of freshness. A side salad with crisp lettuce, tomatoes and a simple vinegar dressing pairs well, balancing the richness of the casserole. Chips and salsa are always a crowd pleaser for a fun Tex Mex meal.
Creative Twists
Rotisserie chicken works wonderfully if you want to skip cooking the chicken from scratch. For a vegetarian twist use cooked lentils instead of chicken and add diced bell peppers or mushrooms for extra bulk. If dairy free is your thing, swap the sour cream for a thick plant based alternative and use a cheese substitute that melts well.
This casserole is a crowd pleaser you will make again and again. Try it for meal prep or your next family get together every bite is pure comfort.
Common Questions About This Recipe
- → Can I use leftover chicken in this casserole?
Yes, pre-cooked or rotisserie chicken works perfectly, making preparation even quicker.
- → Is it possible to substitute the rice?
Yes, quinoa or cauliflower rice can be used for a different texture or to reduce carbs.
- → How spicy is this dish?
The casserole has mild heat from enchilada sauce and chili powder, but spice level can be adjusted.
- → Can I prepare this casserole ahead?
Absolutely. Assemble in advance, refrigerate, then bake fresh when ready to serve.
- → What toppings work well with this casserole?
Try sliced avocado, cilantro, jalapeños, or extra sour cream for added flavor and texture.