Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole with a golden cheese crust and bubbling edges, layered with enchilada-seasoned chicken, rice, and beans. This one dish Mexican rice casserole bakes until the top is richly browned, then finishes with sour cream, cilantro, and jalapeños.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Main Dish

Cuisine: Tex-Mex

Calories: 520

Ingredients Equipment Method Notes

Ingredients

cooked chicken, shredded

2 cup chicken Use cooked and shredded chicken.

cooked white or Mexican rice

3 cup rice Use cooked white or Mexican rice.

black beans, drained

1 can (15 oz) black beans Drain well before mixing.

red enchilada sauce

1 can (10 oz) red enchilada sauce Use enchilada sauce for classic flavor.

frozen corn, thawed

1 cup frozen corn Thaw before combining.

diced green chiles

1 can (4 oz) diced green chiles Drain if packed in liquid.

cumin

1 tsp cumin

chili powder

1 tsp chili powder

Mexican cheese blend, shredded

2 cup Mexican cheese blend Shred fresh if the package is pre-shredded and not very fine.

sour cream, cilantro, and jalapeños for topping

1 sour cream Add after baking.
1 cilantro Add after baking for freshness.
1 jalapeños Slice and add to taste.

Equipment

1 sheet pan

Method

Prep and mix

Preheat the oven to 375°F and grease a 9x13 baking dish.
In a large bowl, combine shredded chicken, rice, black beans, red enchilada sauce, corn, diced green chiles, cumin, and chili powder, then mix thoroughly to coat evenly.
Transfer the mixture to the prepared baking dish and spread it evenly into an even layer.

Bake and finish

Cover the top completely with shredded Mexican cheese blend.
Bake uncovered for 25–30 minutes at 375°F, until the cheese is golden and the edges are bubbling (visual cue: browned cheese spots and active bubbling around the perimeter).
Let the casserole cool briefly, then serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For the cleanest layers, use fully cooked rice that isn’t sticky or undercooked—if it’s warm, it helps the mixture spread evenly. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven at 350°F until hot or microwave individual portions. Freezing works for the baked casserole without toppings: freeze up to 2 months, thaw in the fridge, then reheat until the cheese is bubbly. Dietary swap: use dairy-free shredded cheese if you want a dairy-free version (the bake will still brown depending on the cheese blend).