Chicken 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.
