Skip to Content

Chicken Enchilada Rice Casserole

Sharing is caring!

Get ready for a family favorite: Chicken Rice Enchilada Casserole! There’s nothing like a comforting casserole on a busy weeknight. 


Main image for Chicken Rice Enchilada Casserole


Ahhh. Succulent rotisserie chicken, mixed with fluffy Jasmine rice, all covered in a zesty enchilada sauce. 

Then cover the whole thing in a layer of melty white cheddar and Monterey Jack cheese. Mmmmm. 

Sprinkle in some sweet corn kernels too and you’ve got a great meal! 

This isn’t just mouth-wateringly tasty (sooo good!), but also satisfying and filling.

This enchilada rice casserole is full of Mexican flavors. Spiciness, creaminess, and just bit of kick! It’s perfect!

It’s the perfect way to repurpose leftover chicken into an entirely new recipe.

The combo of cheeses makes a literal blanket of creamy deliciousness in this chicken enchilada casserole with rice.

It’s a great recipe for those busy weeknights when you’re short on time but want a homemade meal.


All ingredients for casserole laid out on counter.


What Ingredients are in Chicken Rice Enchilada Casserole?

This chicken enchilada rice casserole is so easy to make and only uses a few ingredients:

  • Rotisserie Chicken: Save time? Sign me up!
  • Jasmine Rice: The perfect base for soaking up the flavors.
  • Enchilada Sauce: You can use red enchilada sauce, green enchilada sauce, or even your own enchilada sauce if you have a favorite recipe.
  • Refried Beans: These add a creamy, rich texture.
  • Cheese: We’re using a combo of white cheddar and Monterey Jack.
  • Corn Kernel: Adds a little crunch and sweetness.
  • Cilantro: For a pop of color and fresh, vibrant taste.

Pro Tips:

  • Customize it – switch up the cheeses, add bell peppers or green chiles for some extra heat, or top with your favorite toppings like sour cream.
  • If you switch white rice for brown rice, the cooking time will differ so pay attention to that.
  • Any shredded chicken will work. If you don’t have rotisserie chicken, just cook some up.
  • Leftover rice can also be used if you’ve already got some cooked up.


Shredded chicken, refried beans, and cheese in a bowl


How to Make Chicken Rice Enchilada Casserole

This easy chicken enchilada casserole is one the whole family will love! Here’s how to make this easy recipe:

  1. First, get your rice cooking.
  2. In a large bowl, mix together your shredded rotisserie chicken, enchilada sauce, refried beans, and half of the cheese.
  3. Mix cooked rice into your chicken mixture.
  4. Pour the rice mixture into a large casserole dish.
  5. Top with a sprinkle of sweet corn kernels and the remaining cheese.
  6. Bake until the cheese is gloriously melted and bubbling.
  7. Finish off with a sprinkle of fresh, chopped cilantro. Yum!

Pro Tip: 

  • If you want to take it to the next level, try using pepper jack cheese instead of Monterey Jack for a bit of a kick!
  • Preheat a large oven to get it up to temp before you begin.
  • Don’t love to cilantro or don’t have it? Just leave it out.


Chicken mixture with additional cheese added


Do You Precook the Rice in Chicken Rice Enchilada Casserole?

Yes, the rice should be fully cooked before incorporating it into the casserole. 

This prevents it from getting crunchy or mushy in the final dish.

This is a simple step, but you gotta do it if you want the perfect texture.

Don’t forget though that you can use leftover rice. 

Leftover rice with rotisserie chicken really makes this an easy meal.


Casserole mixture poured into a 9x9 dish


How Do You Store Leftover Chicken Rice Enchilada Casserole?

Pop it in an airtight container and store it in the refrigerator. 

It’s perfect for those nights when you just want a quick, delicious meal without the hassle of cooking.

Don’t forget to let it cool to room temperature before transferring.

Then you can heat it up again in the microwave or the oven. 

Just be careful not to recook it or it’ll burn. Just heat until warm.


Chicken Rice Enchilada Casserole in dish with corn on top


Can You Make Chicken Rice Enchilada Casserole Ahead of Time?

Absolutely! This is great for meal prep on busy nights!

Assemble all the layers, cover your baking dish with aluminum foil, and store in the refrigerator. 

When you’re ready to serve, just bake as directed.

This makes it great for parties or busy weeknights! You choose!


Chicken and Rice Casserole with refried beans in dish with corn and cheese on top.


Can You Freeze Chicken Rice Enchilada Casserole?

Yep, this casserole freezes wonderfully! 

Just make sure to let it cool completely before wrapping it up and popping it in the freezer. 

To reheat, thaw it in the fridge overnight, and then bake until heated through.

I like freezing things like this to give to friends who have had babies or things like that.

Then they can heat it up wherever they need it. 

Don’t forget though to write the name, date, and cooking instructions on it.

You don’t want to go looking for all of that later!


Baked Casserole in dish ready to serve


Can Dogs Eat Chicken Rice Enchilada Casserole?

While we humans might love this meal, it’s not suitable for our furry friends. 

The enchilada sauce and cheese can upset their stomachs.

You really want to be careful with what you feed to animals in general (and that includes dogs!). 

Just because they will scarf down pretty much anything you give them, it doesn’t mean it’s good for them.

Always talk to your vet if they’ve eaten something you’re worried about.


A portion of casserole on serving board ready to eat


Additional Rice Recipes You’ll Love…

So next time you’re looking for comfort food with a kick, give this Chicken Rice Enchilada Casserole a go. Your taste buds will be doing a happy dance with every bite!


Yield: 9 Servings

Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  1. Cook the rice according to package directions. I cooked it with 2 cups of water and 2 Tablespoons of butter.
  2. Preheat oven to 350 F degrees.
  3. Mix the 2 cheeses together.
  4. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese.
  5. Add rice, season with salt and pepper if needed, and mix well.
  6. Pour rice mixture into an 8x8 casserole dish.
  7. Top with corn then with remainder of cheese.
  8. Bake for about 15 - 20 minutes or until cheese melts and is bubbly.
  9. Garnish with chopped cilantro and serve warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 346mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 15g
Originally Posted: September 24, 2014

Photos & Text Updated: September 19, 2023

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Monday 19th of February 2024

This is an amazing casserole!!! It has all the delicious ingredients of enchiladas in one neat little package. I have made this four times already, and plan on making it a lot more. Excellent choice!!!


Tuesday 19th of September 2023

Can you use Ben’s Orginal brown or white rice?


Friday 22nd of September 2023

Hi Larie! I've not tried it with brown rice, which will require a little more liquid to cook and a little longer. However any white rice would work, so long as it's not minute rice. I hope that helps.


Sunday 28th of September 2014

If I doubled this could I double everything exept I have 1 can of enchilada sauce. Could I use 1 can of diced tomatoes instead of the second can?


Sunday 28th of September 2014

Hi Ali! I have never tried it that way so I don't know if it would turn out. However I would think you'd need to add some liquid as the enchilada sauce is a liquid. By only putting half the liquid it may be dry. So if you do the can of diced tomatoes add the liquid from the tomatoes and perhaps a little more liquid, like 1/4 cup? This is all just a guess though. If it turns out, let me know. :) Sorry I can't be more help!


Wednesday 24th of September 2014

My family would LOVE this dish! Pinning!

Danita @O Taste And See

Wednesday 24th of September 2014

You had me at enchilada! I love all foods Mexican...or Tex-Mex!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe