Easy Chicken Enchilada Rice Casserole
Easy Chicken Enchilada Rice Casserole Recipe, how do I love thee? Let me count the ways or rather the ingredients.
That’s because this dish has just five ingredients. Seriously, just five. And you can make it with rice, chicken and cheese you have leftover from other dishes.
Even better, it requires only 10 minutes of prep time and 30 minutes in the oven. So you can get dinner on the table in under 45 minutes, possibly using leftovers that might have gone to waste in the fridge.
And don’t let the word enchilada in the recipe name worry you if you’re trying to eat gluten free. There are no tortillas or bread products of any kind in this recipe. Sure, some enchilada sauces can have gluten in them, because they use flour as a thickening agent. However, there are plenty of brands that make gluten-free enchilada sauce. So, if that’s important to you, substitute in the recipe here.
Easy Chicken Enchilada Rice Casserole Recipe
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As someone who loves to cook but often lacks time, I appreciate that this recipe requires only 10 minutes of prep time and 30 minutes of cooking. Plus, as I mentioned, there are only five ingredients. They are cooked white rice, shredded chicken breasts, red enchilada sauce, corn and shredded Colby Jack cheese. I usually use chicken leftovers, so they are precooked for this recipe. That also makes them easy to shred. If you are using raw chicken, I recommend popping it on the grill or in the oven so that it is precooked when you shred it.
Ingredients
Cooking Instructions
In a large bowl, mix the shredded chicken, enchilada sauce, corn and half of the shredded Colby Jack cheese. Season with salt and pepper.
Pour the mixture into a 9×13 baking dish and sprinkle the remaining cheese on top. With everything pretty much the same color, it’s hard to see the details but trust me: this is everything in the baking dish.
Bake the casserole for 30 minutes or until the cheese is bubbly and golden. Doesn’t that look delicious in the picture below?
After baking, you can top with chopped parsley. I don’t always. Now, take a bite!
Key Takeaways
- This casserole offers a delectable mix of tender shredded chicken, hearty rice, and creamy cheese, all brought together by the savory punch of enchilada sauce.
- It’s a five-ingredient, one bowl, one pot meal that’s incredibly simple to prepare, making it a perfect option for a busy weeknight dinner.
- This recipe is adaptable, catering to various tastes and ingredients on hand. For example, if you picked up a rotisserie chicken at the grocery store, you can use some of the leftover chicken in this dish. Or, if you made our Broccoli Chicken Casserole and have leftover chicken breasts, you can reuse them in this dish. Same with our Fried Chicken in the Crock Pot recipe.
- I keep any leftovers in an airtight container in the fridge for 2-3 days. If I don’t think I’ll eat those leftovers for lunch before three days passes, I’ll pop it in the freezer.
- You can substitute canned corn with frozen corn if desired.
- Not a fan of parsley? Cilantro can also make a great garnish for this dish. So does scallions.
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Easy Chicken Enchilada Rice Casserole Recipe
Equipment
- 1 large mixing bowl
- 1 9×13 baking dish
Ingredients
- 2 cups white rice, cooked You can use brown rice if you want a healthier version of this starch.
- 4 cups chicken breast, cooked and shredded One boneless chicken breast, cooked, should give you about 1 1/3 cups of shredded chicken. So, you'll need three cooked breasts to make enough for this recipe. Precooking chicken makes it easy to shred and cleaner to work with.
- 20 ounces enchilada sauce, red If you're eating gluten free, look for a brand that does not include flour in the enchilada sauce.
- 11 ounces corn, canned If you're using canned corn, drain the liquid before adding to the recipe. If you choose to use frozen corn niblets, just be sure to measure out the right amount if the package you buy isn't exactly 11 ounces.
- 2 cups Colby Jack cheese, shredded
- salt to taste
- black pepper to taste
- parsley optional garnish
Instructions
- Preheat oven to 350°.
- in a large bowl combine the shredded chicken, enchilada sauce, corn and half of the shredded Colby Jack cheese.
- Add salt and pepper to taste if you’d like.
- Mix well and pour into a 9×13 baking dish.
- Top with remaining cheese.
- Bake for 30 minutes or until the cheese is bubbly and melted.
- Top with chopped parsley as a garnish, if you'd like.
Notes
- You can use brown rice if you want a healthier version of this starch.
- This recipe provides the perfect way to use up extra rice you may have made in your Instant Pot for another dish.
- One boneless chicken breast, cooked, should give you about 1 1/3 cups of shredded chicken. So, you’ll need three cooked breasts to make enough for this recipe.
- If you’re eating gluten free, look for a brand of red enchilada sauce that does not include flour. Or, if you can’t find gluten free enchilada sauce, consider substituting taco sauce — assuming it is gluten free. Many are.
- If you’re using canned corn, drain the liquid before adding to the recipe. If you choose to use frozen corn niblets, just be sure to measure out the right amount if the package you buy isn’t exactly 11 ounces.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.