Description

This Chicken Enchilada Rice Casserole is a cheesy, comforting one-dish meal that brings bold enchilada flavor straight to your dinner table. Made with tender chicken, fluffy rice, rich enchilada sauce, and plenty of melted cheese, this easy casserole is perfect for busy weeknights, meal prep, or feeding the whole family.

Ingredients

Scale

2 cups cooked chicken, shredded (rotisserie chicken works great)
2 cups cooked white or brown rice
1 ½ cups red enchilada sauce (mild or spicy)
1 cup sour cream or plain Greek yogurt
2 cups shredded Mexican blend cheese, divided
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Optional: black beans, corn, diced green chilies, or bell peppers

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Instructions

Preheat the Oven: Preheat oven to 375°F and lightly grease a baking dish.
Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Cook onion until soft, then add garlic and cook for 30 seconds.
Mix the Filling: In a large bowl, combine cooked chicken, rice, enchilada sauce, sour cream, onion mixture, salt, and pepper. Stir until well mixed.
Add Cheese: Stir in half of the shredded cheese for a creamy texture.
Assemble: Spread mixture evenly into the prepared baking dish and top with remaining cheese.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
Rest and Serve: Let rest for 5 minutes before serving.

Notes

For extra moisture, add a little more enchilada sauce before baking. Letting the casserole rest helps it set and makes serving easier. This dish tastes even better the next day and is perfect for meal prep.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 6g
Sodium: 920mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg