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Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole is a one-dish Tex-Mex bake layered with enchilada-seasoned chicken, rice, and beans, then finished with a golden cheese crust. After baking, top it with sour cream, cilantro, and jalapeños for a bright, creamy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice casserole base
  • 2 cooked chicken Shredded.
  • 3 cooked white or mexican rice Cooked and ready to use.
  • 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.

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 cooked chicken, cooked rice, black beans, enchilada sauce, corn, green chiles, cumin, and chili powder; mix thoroughly.
Assemble and bake
  1. Transfer the mixture to the prepared dish and spread evenly.
  2. Cover the top completely with shredded Mexican cheese blend.
  3. Bake uncovered for 25–30 minutes, until the cheese is golden and the edges are bubbling, then let the casserole rest briefly before serving.
Serve
  1. Serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For the cleanest slices, rest the casserole 5–10 minutes after baking so the cheese crust sets. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (best to freeze without toppings and add sour cream/cilantro after reheating). For a lower-fat option, choose a reduced-fat Mexican cheese blend while keeping the same baking time and temperature.