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Chicken & Rice Enchilada Casserole

A cozy casserole combining shredded chicken, rice, red enchilada sauce, and melted cheese. Perfect for weeknights or feeding a crowd!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie or homemade)
  • 2 cups cooked rice white or brown, fully cooled
  • 1 10 oz can red enchilada sauce (mild, medium, or hot depending on preference)
  • 1 10.5 oz can cream of chicken soup (condensed)
  • ½ cup sour cream full‑fat or light
  • 1½ cups shredded cheddar or Mexican‑style blend cheese
  • ½ cup diced green chiles optional, for added heat and flavor
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
For Topping (Optional):
  • Fresh chopped cilantro
  • Sliced jalapeños
  • Thinly sliced green onions
  • Extra shredded cheese

Method
 

Preheat the Oven:
  1. 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:
  1. 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:
  1. Fold in half of the shredded cheese and mix until evenly distributed throughout the filling.
Assemble the Casserole:
  1. Pour the chicken and rice mixture into the prepared baking dish and spread it into an even layer.
Top with Cheese:
  1. Sprinkle the remaining cheese evenly over the surface of the casserole.
Bake:
  1. 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:
  1. 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.