Chicken & Rice Enchilada Casserole

Short Description

Chicken & Rice Enchilada Casserole is a hearty, comforting dish that combines tender shredded chicken, fluffy rice, and a creamy, zesty sauce, all topped with melted cheese. This casserole brings together the bold flavors of enchiladas in a convenient, bake-and-serve format, making it perfect for family dinners or gatherings.

Why You’ll Love This Recipe

• Flavorful and Satisfying: The combination of enchilada sauce, sour cream, and cheese creates a rich and tangy flavor profile that complements the chicken and rice beautifully.
• Easy to Prepare: Utilizing pre-cooked chicken and rice simplifies the preparation process, allowing you to assemble the casserole quickly.
• Versatile: This dish can be customized with various add-ins like beans, vegetables, or different cheeses to suit your taste preferences.
• Make-Ahead Friendly: Prepare the casserole in advance and bake it when ready, making it a convenient option for busy schedules.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 cups cooked shredded chicken
• 2 cups cooked rice (white or brown)
• 1 can (10 oz) red enchilada sauce
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1/2 cup diced green chiles (optional)
• 1 teaspoon ground cumin
• Salt and pepper to taste

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish.
3. Mix Ingredients: In a large mixing bowl, combine the shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, diced green chiles (if using), ground cumin, salt, and pepper. Stir until well combined.
4. Assemble Casserole: Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheese over the top.
5. Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and bubbly.
6. Serve: Remove from the oven and let it cool for a few minutes before serving.

Servings and Timing

• Servings: 6–8
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutesHouse of Yumm+1Jo Cooks+1Jo Cooks

Variations

• Add Beans: Incorporate a can of black beans or pinto beans for added protein and texture.
• Vegetable Boost: Add sautéed bell peppers, onions, or corn to increase the vegetable content.
• Spice Level: Adjust the heat by choosing mild or hot enchilada sauce, or add chopped jalapeños for extra spice.
• Cheese Options: Experiment with different cheeses like Monterey Jack, Pepper Jack, or a Mexican cheese blend for varied flavors.

Storage/Reheating

• Storage: Allow the casserole to cool completely, then cover and refrigerate for up to 3 days.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until warm.
• Freezing: Freeze the assembled but unbaked casserole, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a convenient option that adds flavor and saves time.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I substitute the cream of chicken soup?

Yes, cream of mushroom or cream of celery soup can be used as alternatives.

How can I make this dish spicier?

Use hot enchilada sauce, add diced jalapeños, or include a pinch of cayenne pepper to increase the heat.

Chicken & Rice Enchilada Casserole

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• Author: Olivia
• Total Time: 50 minutes
• Yield: 6–8 servings

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Description

This chicken and rice enchilada casserole is a creamy, zesty, and ultra-satisfying dinner loaded with shredded chicken, rice, enchilada sauce, and gooey melted cheese. It’s the perfect weeknight meal or potluck favorite—easy to assemble, bake, and devour.

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Ingredients

• 3 cups cooked shredded chicken

• 2 cups cooked rice (white or brown)

• 1 can (10 oz) red enchilada sauce

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup sour cream

• 1 1/2 cups shredded cheddar or Mexican blend cheese

• 1/2 cup diced green chiles (optional)

• 1 teaspoon ground cumin

 

• Salt and pepper to taste

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Instructions

• Preheat oven to 375°F (190°C).

  • Grease a 9×13-inch casserole dish.

• Make the Mixture:

  • In a large bowl, combine shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, green chiles (if using), cumin, salt, and pepper.

  • Mix until everything is evenly coated.

• Assemble the Casserole:

  • Spread the mixture into the prepared casserole dish.

  • Sprinkle shredded cheese evenly over the top.

• Bake:

  • Cover with foil and bake for 25 minutes.

  • Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.

 

• Serve:

  • Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.

Notes

• Substitute Greek yogurt for sour cream for a lighter version.

• Use rotisserie chicken for quick prep.

 

• Add black beans or corn for extra texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex