Description
This Chicken Enchilada Rice Casserole combines all the flavors of classic chicken enchiladas with fluffy rice in one easy, cheesy, comforting dish. It’s hearty, flavorful, and perfect for busy weeknights or family dinners.
Ingredients
Cooked chicken, shredded (rotisserie chicken works great)
Uncooked long-grain white rice (jasmine or basmati)
1 can condensed cream of chicken soup
Milk
1 can red enchilada sauce
1 can diced green chiles, undrained
1 onion, chopped
2 cloves garlic, minced
Chili powder
Cumin
Salt and black pepper, to taste
Monterey Jack cheese, shredded
Cheddar cheese, shredded
Fresh cilantro, chopped (optional garnish)
Sour cream or Greek yogurt (optional garnish)
Diced avocado (optional garnish)
Jalapeño slices (optional garnish)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together cream of chicken soup, milk, enchilada sauce, green chiles, onion, garlic, chili powder, cumin, salt, and pepper.
3. Stir in uncooked rice and shredded chicken until evenly coated.
4. Pour mixture into prepared baking dish and spread evenly.
5. Sprinkle half of the Monterey Jack and Cheddar cheese over the top.
6. Cover tightly with foil and bake 40–50 minutes, until rice is tender and liquid mostly absorbed.
7. Remove foil, top with remaining cheese, and bake uncovered 10–15 minutes until melted and bubbly.
8. Let rest 5–10 minutes before serving.
9. Garnish with cilantro, sour cream, avocado, or jalapeño slices if desired.
Notes
Add drained corn, black beans, or bell peppers for extra veggies.
For more spice, add cayenne pepper, hot sauce, or sliced jalapeños.
Swirl in cream cheese to make it extra creamy.
Try a topping bar with tomatoes, olives, onions, or guacamole.
Swap chicken with ground beef or turkey if preferred.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: chicken enchilada, rice casserole, cheesy bake, comfort food, Mexican casserole, easy dinner