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Chicken enchilada rice casserole is that cozy crowd-pleaser you can throw together with simple ingredients and very little fuss. I turn to this recipe any time I want something hearty on the table fast whether for a potluck or just a busy weeknight dinner. Each bite is a cheesy flavorful reminder of why this casserole stays on regular rotation in my home.
My family never tires of this casserole since you can tweak the spice or fillings each time. I first made this after a neighbor shared her homemade enchilada sauce and since then we always keep it in the meal plan.
Gather Your Ingredients
- Cooked and shredded chicken breast: Provides filling protein and picks up all the flavors. I poach extra chicken on weekends so I always have some ready.
- Enchilada sauce: Coats every grain and chunk. Opt for a canned version with rich spice for best results or make your own if you have time.
- Cooked white or brown rice: Soaks in the sauce adding substance and stretch. Left over rice from another meal is perfect here.
- Canned black beans: Bring fiber and earthiness and hold up well through baking. Always rinse to remove excess salt.
- Canned corn: Adds juicy sweetness and bursts of color. Look for whole kernel quality with no added sugars.
- Sour cream: Makes the dish creamy and tangy. Go for full fat if you want maximum richness.
- Shredded cheddar cheese: Gets melty and golden on top for that gooey factor. Use freshly grated if possible for better melt.
- Chili powder: Brings gentle heat and deep flavor.
- Ground cumin: Adds warmth and earthiness.
- Onion powder: Delivers savory notes without the need to sauté.
- Garlic powder: Balances sweetness and depth.
- Salt and black pepper: To round out and enhance all the flavors.
How to Make It
- Preheat and Prepare the Dish:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and lightly grease a nine by thirteen inch baking dish so the casserole does not stick.
- Mix the Casserole Filling:
- In a large mixing bowl combine the shredded chicken enchilada sauce cooked rice black beans corn sour cream and half of the cheddar cheese. Mix gently but thoroughly so everything is evenly coated and distributed.
- Season the Mixture:
- Add chili powder cumin onion powder garlic powder salt and black pepper then stir again ensuring the spices are folded in for balanced flavor throughout.
- Layer Into Baking Dish:
- Pour the mixture evenly into your prepared baking dish using the back of a spoon to spread it so all corners are filled.
- Top with Cheese:
- Sprinkle the remaining cheddar cheese evenly over the surface for a thick melty layer.
- Bake Until Bubbling:
- Place the dish in the oven and bake for twenty to thirty minutes until the cheese is fully melted golden at the edges and you see bubbling around the sides. This helps bring all the flavors together.
- Rest and Serve:
- Remove from the oven and let it sit for five minutes before serving. This keeps slices intact and lets the flavors settle.
I always look forward to the corn in this casserole its natural sweetness is a great match for the tangy sauce and melty cheese. My kids still talk about the first time we made it together and how the kitchen smelled like a Tex Mex fiesta.
Flavor Boosters
Let the casserole cool completely before storing. Store leftovers in airtight containers in the fridge for up to four days. For longer storage portion into freezer safe bags and freeze for up to three months.
Serving Suggestions
Serve with a side of guacamole and tortilla chips for crunch. A crisp green salad with a lime vinaigrette balances the richness. Fresh cilantro sliced green onions or jalapenos make bright flavorful garnishes.
Creative Twists
Swap in rotisserie chicken for ultimate speed. Substitute Greek yogurt for sour cream if you want less fat and more protein. Try Monterey Jack cheese or a Mexican blend for a different flavor profile.
This casserole brings the spirit of Tex Mex family gatherings to your table. While not a classic Mexican dish it is inspired by enchilada flavors and American comfort food.
Common Questions About This Recipe
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken adds flavor and saves time. Simply shred and mix it with the other ingredients.
- → What type of rice works best?
Both white and brown rice can be used. Be sure the rice is fully cooked before adding to the mixture.
- → Is it possible to make this ahead of time?
Absolutely. Prepare the dish up to the baking step, cover, and refrigerate. Bake just before serving.
- → Can I substitute cheddar with another cheese?
Yes, Monterey Jack or a Mexican cheese blend are tasty alternatives to cheddar in this dish.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.