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.
Ingredients
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3 cups cooked shredded chicken
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2 cups cooked rice (white or brown)
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1 can (10 oz) red enchilada sauce
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1 can (10.5 oz) cream of chicken soup
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1/2 cup sour cream
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1 1/2 cups shredded cheddar or Mexican blend cheese
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1/2 cup diced green chiles (optional)
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1 teaspoon ground cumin
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch casserole dish.
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Make the Mixture:
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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.
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Mix until everything is evenly coated.
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Assemble the Casserole:
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Spread the mixture into the prepared casserole dish.
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Sprinkle shredded cheese evenly over the top.
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Bake:
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Cover with foil and bake for 25 minutes.
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Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
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Serve:
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Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.
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Notes
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Substitute Greek yogurt for sour cream for a lighter version.
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Use rotisserie chicken for quick prep.
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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
