Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole has been on the blog for quite a few years now and it’s one of my top recipes for a reason. It’s super simple to make and it’s really delicious. You have all the flavors of a chicken enchilada but in a rice casserole.

Pantry staple ingredients Easy to make Enough to feed a crowd Crowd favorite Ready in LESS than 1 hour

All you need is cooked chicken, enchilada sauce, cheese and a couple pantry ingredients to make this loaded, comforting casserole. The whole combination of cheese with rice and chicken makes this dish the best weeknight dinner you could ask for! Plus, being able to have it done and ready in less than an hour is a total win for me!

Ingredient Notes

Rice – Basmati rice works great with this, so does Jasmine rice but you can work around any white rice you have at home, long, medium or short grain. I wouldn’t use brown rice, risotto, or wild rice. Cheese – I used a mix of white cheddar and Monterey Jack, but feel free to use whatever you have in the fridge. Great options would be regular cheddar cheese, Colby or a Mexican blend. Chicken – I used 3 cooked chicken breasts which I shredded with 2 forks. A rotisserie chicken is also a great option here. Sauce – I used my homemade red enchilada sauce, but a store bought version would work as well. Refried Beans – You can make your own refried beans or use store bought. Corn – Frozen or canned corn are great options. Seasoning – Salt and pepper to taste.

How To Make Chicken Enchilada Rice Casserole

Some Tips

Leftovers

Fridge

If you have leftover chicken enchilada rice casserole, you can store it in an airtight container in the fridge for 3 – 4 days.

Freezer

If freezing, store this dish in a freezer bag with the air pressed out or cover the casserole dish tightly with aluminum foil. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.

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