Description

This Chicken Enchilada Rice Casserole is a comforting and flavorful baked dish combining tender shredded chicken, fluffy white rice, creamy sour cream, and savory enchilada sauce. Topped with melted cheddar cheese and garnished with fresh cilantro and optional toppings like jalapenos and avocado, this casserole offers a delicious Mexican-inspired one-dish meal perfect for family dinners.

Ingredients

Scale

Main Ingredients

2 cups cooked white rice
2 cups cooked chicken, shredded
1 can (10 oz) enchilada sauce
1 can (10 oz) cream of chicken soup
1 cup sour cream
1 cup corn kernels (fresh, canned, or frozen)
1 can (4 oz) chopped green chilies
2 cups shredded cheddar cheese
Salt and pepper to taste

Garnishes and Optional Toppings

2 tablespoons chopped cilantro, for garnish
Optional toppings: sliced jalapenos, diced avocado, chopped green onions

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
Mix Ingredients: In a large mixing bowl, combine the cooked white rice, shredded chicken, enchilada sauce, cream of chicken soup, sour cream, corn kernels, and chopped green chilies. Mix thoroughly until the ingredients are well incorporated.
Season Mixture: Add salt and pepper to taste, and mix again ensuring even seasoning throughout the mixture.
Layer the Casserole – First Layer: Spread half of the rice and chicken mixture evenly into the prepared baking dish, creating a firm base layer.
Add Cheese Layer: Sprinkle one cup of shredded cheddar cheese evenly over the first mixture layer, adding a creamy, cheesy element.
Layer the Casserole – Second Layer: Spread the remaining rice and chicken mixture over the cheese layer, distributing it evenly.
Top with Cheese: Sprinkle the remaining cup of shredded cheddar cheese evenly over the top layer to create a cheesy crust.
Cover and Bake: Cover the baking dish with aluminum foil to prevent drying out, then bake in the preheated oven for 20 minutes.
Uncover and Continue Baking: Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
Rest Before Serving: Remove the casserole from the oven and let it cool slightly for about 5 minutes to set before serving.
Garnish and Serve: Garnish with chopped cilantro and your choice of optional toppings such as sliced jalapenos, diced avocado, and chopped green onions to add freshness and extra flavor.

Notes

You can substitute cooked brown rice for white rice for a heartier version.
To make this dish spicier, add more chopped green chilies or jalapenos.
Use leftover cooked chicken or rotisserie chicken to save time.
For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.
This casserole can be prepared ahead of time and refrigerated before baking; just increase bake time by 5-10 minutes if baking cold.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.