If you have a soft spot for hearty, flavorful, and comforting meals, then this Chicken and Rice Enchilada Casserole Recipe is going to be an instant favorite. Imagine tender chunks of chicken, vibrant bell peppers, and sweet corn mingling with perfectly cooked rice, all bathed in rich, zesty enchilada sauce and topped generously with bubbly, golden melted cheese. It’s like all your favorite Mexican-inspired flavors wrapped into one satisfying casserole that’s simple enough for weeknight dinners but impressive enough to serve to guests. The best part? It all bakes together in one dish, making dinner cleanup a breeze!
Ingredients You’ll Need
The beauty of the Chicken and Rice Enchilada Casserole Recipe lies in its simple, fresh ingredients that come together to create layers of flavor and texture. Each ingredient plays an essential role, from the spicy kick of chili powder to the creamy melt of Colby Jack cheese, making this dish both comforting and exciting at every bite.
- Yellow onion: Adds a subtle sweetness and depth when sautéed evenly throughout the casserole.
- Green bell pepper: Brings a crisp, fresh crunch and bright color contrast.
- Garlic cloves: Mince finely to infuse the casserole with aromatic warmth.
- Yellow corn: Provides a touch of natural sweetness and additional texture.
- Boneless skinless chicken breasts: The protein powerhouse of the dish, chopped to distribute throughout.
- Chili powder: Offers smoky heat that lifts every ingredient without overpowering.
- White rice: Acts as a hearty base, soaking up the enchilada sauce perfectly.
- Red enchilada sauce: The soul of this casserole, creating a rich, tangy, and slightly spicy flavor foundation.
- Low-sodium chicken broth: Helps cook the rice and keeps everything moist and flavorful.
- Sea salt: Enhances all the flavors naturally without masking them.
- Colby Jack cheese: Melts beautifully to crown the casserole with creamy, golden goodness.
How to Make Chicken and Rice Enchilada Casserole Recipe
Step 1: Prep and Combine the Fresh Ingredients
Start by preheating your oven to 375 degrees Fahrenheit so it’s nice and hot when you’re ready to bake. In a large casserole dish, toss together the diced onion, green bell pepper, minced garlic, chopped chicken, chili powder, white rice, and corn. This colorful medley forms the flavorful base of your dish, guaranteeing every spoonful bursts with texture and spice.
Step 2: Add the Sauces and Broth
Next, pour in the red enchilada sauce and chicken broth, then sprinkle the sea salt over the top. Give everything a good stir so the rice is evenly coated and everything is well distributed. This is what ensures the rice cooks perfectly within the casserole, soaking up all those delicious Mexican-inspired flavors.
Step 3: Layer with Cheese
Stir in about half of the grated Colby Jack cheese, folding it gently to mix some creamy melty cheese inside the layers. The cheese is key to enriching the casserole with that irresistible gooey factor.
Step 4: Bake Covered
Cover the casserole dish tightly with foil and place it in the oven for 45 minutes. During this time, the rice will absorb all the liquids while the chicken cooks through and the flavors marry beautifully.
Step 5: Add Final Cheese Layer and Broil
Once baking is done, take off the foil and stir the casserole gently. Sprinkle the remaining cheese evenly over the top. The casserole might look a bit liquidy at this stage, but that’s how it’s supposed to be! Switch your oven to the high broil setting and pop the dish back in for 5 to 8 minutes until the cheese bubbles up and turns a glorious golden brown.
How to Serve Chicken and Rice Enchilada Casserole Recipe
Garnishes
To elevate your serving game, add fresh garnishes that add brightness and freshness. Slices of creamy avocado, a handful of chopped cilantro, dollops of sour cream, and a spoonful of salsa are perfect companions to this rich casserole, adding coolness and zest.
Side Dishes
While this casserole is fantastic on its own, pairing it with a crisp green salad or crunchy tortilla chips adds wonderful texture contrast. Warm, soft tortillas on the side can also make for a fun DIY wrap experience.
Creative Ways to Present
For a festive touch, serve the casserole in individual ramekins topped with a sprinkle of chopped green onions and a wedge of lime. Alternatively, transform leftovers into stuffed peppers or taco fillings to keep the excitement going beyond the first meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this sensational Chicken and Rice Enchilada Casserole Recipe, store them in an airtight container in the fridge for up to five days. This ensures the flavors deepen even more while keeping it fresh.
Freezing
This casserole freezes beautifully! Wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. It will keep well for up to three months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit covered with foil to prevent drying, or microwave individual portions until warmed through. The cheese remains perfectly melty, and every scoop tastes just as delightful as when freshly baked.
FAQs
Can I use brown rice instead of white rice in the casserole?
Absolutely! Brown rice will add a nuttier flavor and more chewiness. Just keep in mind it will require a longer cooking time and more liquid, so you may need to adjust the broth accordingly and bake a bit longer.
Is it possible to make this recipe vegetarian?
Yes! Simply swap out the chicken for black beans or sautéed mushrooms for a fantastic vegetarian version that still delivers hearty texture and plenty of protein.
Can I prepare this casserole ahead of time before baking?
Definitely. You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What type of cheese can I substitute for Colby Jack?
Cheddar, Monterey Jack, or a Mexican cheese blend all work wonderfully—the key is choosing a good melting cheese that offers creamy richness and flavor.
Is the casserole spicy?
This recipe has a gentle kick thanks to the chili powder and enchilada sauce, but it’s not overwhelmingly spicy. You can adjust the heat level by choosing a mild or hot enchilada sauce or adding extra chili powder to taste.
Final Thoughts
There’s nothing quite like the warm, cheesy, and flavor-packed joy of this Chicken and Rice Enchilada Casserole Recipe. It’s one of those dishes that brings people together, whether for a cozy weeknight dinner or a special occasion with friends. I encourage you to dive in, try it for yourself, and soon it’ll become a beloved staple that you and your loved ones ask for again and again.
PrintChicken and Rice Enchilada Casserole Recipe
This Chicken and Rice Enchilada Casserole is a hearty, flavorful Mexican-inspired dish combining tender chicken, rice, vegetables, and plenty of cheese baked in a rich enchilada sauce. Perfectly balanced with spices and creamy melty cheese, it’s an easy one-dish meal great for weeknight dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Chicken Main Dishes
- Method: Baking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 1 cup yellow corn (frozen or canned, drained)
- 1 to 1.5 lbs boneless skinless chicken breasts, chopped
- 1 tbsp chili powder
- 1 cup white rice (basmati or long-grain)
- 1 (15-oz) can red enchilada sauce (about 1 ½ cups)
- 1 ½ cups low-sodium chicken broth
- 1 tsp sea salt, or to taste
- 3 cups Colby Jack cheese, grated (or preferred cheese like cheddar, mozzarella, jack cheese)
Optional for Serving
- Avocado slices
- Cilantro
- Sour cream
- Salsa
- Tortilla chips
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Combine ingredients: In a large 13” x 9” casserole or baking dish, add the diced onion, bell pepper, minced garlic, chopped chicken breasts, chili powder, white rice, and corn. Mix well to distribute ingredients evenly.
- Add liquids and cheese: Pour in the red enchilada sauce, low-sodium chicken broth, and sprinkle sea salt over the mixture. Stir thoroughly to combine all ingredients. Add half of the grated cheese (1 ½ cups) and stir to incorporate.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the rice to cook fully and the flavors to meld.
- Uncover and stir: Remove the foil from the casserole and give the mixture a good stir. The casserole will look quite liquidy at this stage, which is completely normal as the rice and broth are still absorbing.
- Add remaining cheese and broil: Sprinkle the remaining 1 ½ cups of grated cheese evenly over the top. Switch your oven to the high broil setting and broil the casserole for 5 to 8 minutes until the cheese melts and turns golden brown and bubbly.
- Serve: Remove the casserole from the oven and let it cool slightly. Serve alongside tortilla chips and your favorite toppings such as avocado slices, fresh cilantro, sour cream, and salsa.
Notes
- You can use either 1 cup of frozen corn (preferred) or 1 can of drained corn for convenience.
- Basmati white rice is recommended; however, long-grain white rice works best for texture in this casserole.
- Choose your favorite cheese such as cheddar, mozzarella, jack cheese, or a cheese blend for best flavor.
- Homemade enchilada sauce can be used and made up to 5 days in advance for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or cover the casserole dish tightly with plastic wrap.
