Description
This easy Chicken Enchilada Rice Casserole is packed with flavor. Shredded chicken, corn, enchilada sauce, rice, and melted cheese all come together in one comforting, Tex-Mex inspired bake. Perfect for weeknights, meal prep, or feeding a hungry crowd.
Ingredients
- 2 cups cooked white rice
- 2 cups cooked shredded chicken
- 1½ cups red enchilada sauce
- 1½ cups shredded cheddar or Mexican cheese blend, divided
- 1 cup corn (frozen, fresh, or canned)
- 1 (4 oz) can diced green chiles (optional)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt & black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine rice, chicken, enchilada sauce, 1 cup cheese, corn, green chiles, garlic powder, cumin, chili powder, salt, and pepper.
- Stir until well mixed, then pour into the prepared baking dish and spread evenly.
- Top with remaining ½ cup cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving. Garnish with cilantro if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add beans, peppers, or diced tomatoes for extra flavor.
- Make it spicy with jalapeños or hot enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 410
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
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