Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A golden-brown baked casserole dish with bubbling melted cheese on top, garnished with chopped fresh cilantro and slices of red and green bell peppers. The casserole is served on a rustic wooden table with a side of fresh salsa and sour cream visible nearby. The dish shows layers of tender chicken, seasoned Mexican rice, and enriched with a crispy cheese crust.

Chicken Enchilada Rice Casserole (35 minutes)

  • Author: Maria
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: So, it is suitable for all diets with modifications as needed

Description

Cheesy Enchilada Rice Casserole is the quick and flavorful Mexican-inspired dinner that combines tender shredded chicken, fluffy Mexican rice, and melted cheese, all ready in just 35 minutes. Perfect for busy weeknights or a comforting family meal, this casserole is a versatile and crowd-pleasing dish packed with savory flavors and cheesy goodness.

Ingredients

Scale
  • 1 1/2 cups cooked Mexican rice
  • 2 cups cooked shredded chicken (or use pre-cooked chicken)
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: sliced jalapeños, chopped cilantro, sour cream

Instructions

  1. Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine cooked Mexican rice, shredded chicken, diced onions, bell peppers, cumin, chili powder, salt, and pepper. Mix thoroughly.
  2. Spread a thin layer of enchilada sauce at the bottom of a greased baking dish. Layer half of the rice mixture over the sauce, then pour half of the remaining enchilada sauce on top. Sprinkle half of the shredded cheese evenly over the layer. Repeat with the remaining rice mixture, sauce, and cheese to create layers.
  3. Place the assembled casserole in the oven and bake for 20-25 minutes until bubbly and golden. Remove and let cool slightly before serving. Garnish with optional toppings like sliced jalapeños, chopped cilantro, or sour cream.

Notes

  • Feel free to customize with different types of cheese like Monterey Jack or pepper jack.
  • Add extras such as black beans, corn, or sliced olives for more flavor.
  • For a vegan version, substitute chicken with plant-based protein and use vegan cheese.
  • Use precooked rice and chicken to save even more time.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 400 kcal Kcal
  • Sugar: 6g
  • Sodium: 950mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 75mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/chicken-enchilada-rice-casserole-35-minutes/