Description
This Chicken Enchilada Rice Casserole is your answer to a quick and comforting dinner idea that’s ready in a flash and guaranteed to please a crowd. Packed with shredded chicken, hearty rice, creamy enchilada sauce, and melty cheese, it’s everything you love about enchiladas with half the work. Perfect for busy nights, potlucks, or when you’re out of meal prep ideas. If you’re hunting for easy recipes, dinner ideas, or hearty food ideas to satisfy hungry bellies—this one checks every box for flavor, ease, and warmth.
Ingredients
2 cups cooked shredded chicken
3 cups cooked white rice
1 1/2 cups red enchilada sauce
1/2 cup sour cream
1 packet taco seasoning
1 can (4 oz) green chilies
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Preheat oven to 375°F and lightly grease a 9×13″ baking dish.
2. In a large bowl, mix chicken, rice, enchilada sauce, sour cream, taco seasoning, green chilies, and half the cheeses.
3. Spread mixture into the baking dish evenly.
4. Sprinkle the rest of the cheese on top.
5. Bake uncovered for 20–25 minutes or until bubbly and golden on top.
6. Garnish with chopped cilantro if desired.
7. Serve hot with optional lime wedges or guacamole.
Notes
To make it spicier, add chopped jalapeños or use hot enchilada sauce.
You can substitute brown rice for a nuttier flavor and extra fiber.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion (approx. 1 1/2 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg