If you love the flavors of enchiladas but want something simpler and more homey, this Chicken & Rice Enchilada Casserole is just what you need. With tender shredded chicken, creamy sauces, and melty cheese, every bite feels like a warm hug. It’s also a great way to use up leftover chicken or rice and turn it into something special.
This casserole hits all the comfort food notes—cheesy, saucy, slightly spicy if you like, and always satisfying. Perfect for family dinners, potlucks, or meals that need to stretch without losing flavor. Serve it with a side of salad or beans, and you’ve got a full Tex‑Mex feast in one dish.
Table of Contents
Why You’ll Love This Recipe
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Combines rice + chicken + enchilada flavor in an easy bake
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Creamy, cheesy, and satisfying without fuss
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Versatile — can use mild, medium, or hot sauce depending on taste
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Great for feeding a crowd or having leftovers
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Gets bonus flavor from cumin and optional green chiles
Ingredients
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3 cups cooked, shredded chicken (rotisserie or homemade)
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2 cups cooked rice (white or brown, fully cooled)
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1 (10 oz) can red enchilada sauce (mild, medium, or hot depending on preference)
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1 (10.5 oz) can cream of chicken soup (condensed)
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½ cup sour cream (full‑fat or light)
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1½ cups shredded cheddar or Mexican‑style blend cheese
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½ cup diced green chiles (optional, for added heat and flavor)
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1 teaspoon ground cumin
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Salt and black pepper, to taste
For Topping (Optional):
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Fresh chopped cilantro
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Sliced jalapeños
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Thinly sliced green onions
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Extra shredded cheese
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C) and lightly grease a 9×13‑inch baking dish with nonstick spray or a bit of oil.
Combine the Filling:
In a large bowl, mix together the shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, green chiles (if using), ground cumin, and a pinch of salt and pepper. Stir until everything is fully incorporated.
Add Cheese:
Fold in half of the shredded cheese and mix until evenly distributed throughout the filling.
Assemble the Casserole:
Pour the chicken and rice mixture into the prepared baking dish and spread it into an even layer.
Top with Cheese:
Sprinkle the remaining cheese evenly over the surface of the casserole.
Bake:
Place the dish in the oven and bake uncovered for 25‑30 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly on top.
Garnish and Serve:
Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro, sliced jalapeños, green onions, or extra cheese as desired. Serve warm.
Tips for Success
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If using brown rice, ensure it’s fully cooked and adjust seasoning — brown rice has more texture and takes more liquid
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To speed things up, use rotisserie chicken or pre‑cooked chicken
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For a deeper flavor, try adding a bit of smoked paprika or chili powder
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If the casserole seems dry after baking, cover loosely with foil and bake a few more minutes or add a splash of chicken broth
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Let it rest a few minutes after baking so it firms up and is easier to serve
FAQs
Can I make this ahead of time?
Yes — you can assemble the casserole, cover it, and refrigerate overnight. Bake it when you’re ready; you may need to add a few extra minutes to baking if going from cold.
Can I freeze leftovers (or freeze before baking)?
Definitely. Once baked and cooled, store leftovers in an airtight container in the fridge for up to 3‑4 days. It also freezes well: cool fully, wrap tightly, freeze, then bake (if unbaked) or reheat in oven.
What can I swap in if I don’t have enchilada sauce?
You could use homemade red enchilada sauce or even a combo of tomato sauce + chili powder + cumin + garlic. Taste and adjust for spice and salt.
Is it okay to omit the green chiles?
Yes — green chiles are optional. Leaving them out just means a milder flavor, but the casserole will still be tasty and satisfying.
Final Thoughts
This Chicken & Rice Enchilada Casserole is the kind of recipe that becomes a family favorite for many reasons: flavor, ease, comfort, and versatility. It’s hearty, saucy, and cheesy without demanding a lot of effort or exotic ingredients.
Whether you go mild or hot, add all the toppings, or keep it simple, this casserole delivers. Perfect for busy weeknights, casual get‑togethers, or anytime you want something both comforting and delicious.
Share Your Creations
Made this Chicken & Rice Enchilada Casserole? I’d love to see how it turned out!
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Did you go spicy with jalapeños or keep it mild?
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Try different cheeses or extra toppings?
Snap a photo, tag it, and drop a comment – your twist could be someone else’s inspiration!
Chicken & Rice Enchilada Casserole
Ingredients
Method
- Set your oven to 375°F (190°C) and lightly grease a 9×13‑inch baking dish with nonstick spray or a bit of oil.
- In a large bowl, mix together the shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, green chiles (if using), ground cumin, and a pinch of salt and pepper. Stir until everything is fully incorporated.
- Fold in half of the shredded cheese and mix until evenly distributed throughout the filling.
- Pour the chicken and rice mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheese evenly over the surface of the casserole.
- Place the dish in the oven and bake uncovered for 25‑30 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly on top.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro, sliced jalapeños, green onions, or extra cheese as desired. Serve warm.
