Hey, y'all! If you're looking for a flavor-packed, easy weeknight dinner, look no further. You're going to love my Chicken Enchilada Rice Casserole! This recipe is perfect for busy evenings when you want a satisfying meal without spending hours in the kitchen. I know y'all will love it!

Chicken Enchilada Rice Casserole

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Chicken Enchilada Rice Casserole Ingredients

• 3 chicken breasts, cooked and shredded
• 2 c. of white rice, cooked
• 20 oz. red enchilada sauce
• 11 oz. canned corn, drained
• 2 c. Colby Jack cheese, shredded
• kosher salt, to taste
• black pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• hot sauce, optional to taste
• Chopped parsley or scallions, for garnish

How to Make Chicken Enchilada Rice Casserole

1. Preheat your oven to 350°F.
2. In a large bowl, mix together shredded chicken, enchilada sauce, corn, and half of the cheese. Add salt and pepper to taste. Pour the mixture into a greased 9x13 baking dish. Sprinkle the remaining cheese on top.
3. Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and melted. Top with chopped parsley or scallions before serving, if desired. Enjoy!

Pro Tips For Making This Recipe

1. Use pre-cooked chicken to save time, such as rotisserie chicken or leftover grilled chicken.
2. For added flavor, consider seasoning the shredded chicken with taco seasoning or chili powder before mixing it with the other ingredients.
3. Consider adding diced bell peppers, onions, or black beans for extra texture and flavor.
4. For a spicier kick, add chopped jalapeños or a dash of hot sauce to the mixture.

Other Mexican Recipes You'll Love

1. Taco-stuffed Peppers
2. Beef Enchiladas with Homemade Sauce

Chicken Enchilada Rice Casserole Recipe

Chicken Enchilada Rice Casserole

JC Phelps

If you're looking for a flavor-packed weeknight dinner, you're going to love my Chicken Enchilada Rice Casserole!

5 from 23 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

0 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 804 kcal

Ingredients

  

1x2x3x

• 3 chicken breasts cooked and shredded
• 2 c. white rice cooked
• 20 oz. red enchilada sauce more if desired
• 11 oz. canned corn drained
• 2 c. Colby Jack cheese shredded
• kosher salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• hot sauce optional to taste
• chopped parsley or scallions for garnish

Instructions

 

• Preheat your oven to 350°F.
• In a large bowl, mix together shredded chicken, enchilada sauce, corn, and half of the cheese. Add salt and pepper to taste. Pour the mixture into a greased 9x13 baking dish. Sprinkle the remaining cheese on top.
• Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and melted. Top with chopped parsley or scallions before serving, if desired. Enjoy!

Notes

• Use pre-cooked chicken to save time, such as rotisserie chicken or leftover grilled chicken.
• For added flavor, consider seasoning the shredded chicken with taco seasoning or chili powder before mixing it with the other ingredients.
• Consider adding diced bell peppers, onions, or black beans for extra texture and flavor.
• For a spicier kick, add chopped jalapeños or a dash of hot sauce to the mixture.

Nutrition

Calories: 804kcalCarbohydrates: 80gProtein: 51gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 147mgSodium: 1515mgPotassium: 669mgFiber: 3gSugar: 7gVitamin A: 1448IUVitamin C: 4mgCalcium: 569mgIron: 2mg

Keyword chicken enchilada rice casserole

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My best,

JC