Chicken & Rice Enchilada Casserole

Comfort food meets convenience in this rich and satisfying Chicken & Rice Enchilada Casserole. With tender shredded chicken, fluffy rice, and a bold blend of red enchilada sauce, sour cream, and melted cheese, every bite delivers warmth and depth.

It’s a one-pan wonder layered with creamy texture, smoky spices, and just enough heat to wake up your taste buds.

Whether you’re feeding a family or meal-prepping for the week, this casserole is easy to assemble, endlessly customizable, and guaranteed to become a weeknight favorite.

Why People Will Love This Chicken & Rice Enchilada Casserole:

Deeply Comforting and Hearty

The combination of tender chicken, creamy sauce, melty cheese, and rice makes this dish incredibly satisfying—perfect for cozy dinners and comforting cravings.

Easy One-Dish Meal

It’s a full, balanced meal in one pan—protein, carbs, dairy, and flavor—all baked together, making cleanup minimal and meal prep effortless.

Bold, Layered Flavor

Red enchilada sauce, sour cream, green chiles, and cumin deliver a blend of tangy, creamy, smoky, and slightly spicy notes in every bite.

Customizable for Every Palate

You can easily adjust spice levels, swap in different cheeses, or add beans, corn, or vegetables to tailor it to your family’s preferences.

Perfect for Leftovers and Meal Prep

This casserole reheats beautifully and even improves in flavor the next day, making it ideal for batch cooking, freezing, or next-day lunches.

Key Ingredients:

Shredded Chicken:

A lean yet hearty source of protein, shredded chicken absorbs all the bold flavors of the sauce while adding richness and texture. Rotisserie chicken works beautifully for convenience and flavor depth.

Cooked Rice (White or Brown):

Rice acts as the neutral, fluffy base that ties everything together. It balances the creamy and spicy elements, soaks up the sauce, and makes the dish incredibly filling and satisfying.

Red Enchilada Sauce:

This is the flavor backbone—bringing smokiness, tanginess, and a mild chili warmth. It infuses the casserole with a distinctly Southwestern character.

Cream of Chicken Soup:

Adds creaminess and body to the casserole, binding the ingredients together. Its savory depth creates a comforting, almost gravy-like texture that enhances richness.

Sour Cream:

Contributes a velvety texture and a slight tang that cuts through the richness, adding balance and a hint of brightness to each bite.

Shredded Cheese:

Melted cheese forms that golden, bubbly top layer and brings salty, creamy flavor throughout. Using a cheddar or Mexican blend adds both sharpness and meltability.

Diced Green Chiles (Optional):

These bring subtle heat and a sweet, roasted flavor that adds dimension without overwhelming the dish—perfect for spice lovers or as a flexible upgrade.

Ground Cumin:

A warm, earthy spice that complements the enchilada sauce, enhancing the overall savory depth of the casserole with just a touch of smokiness.

Expert Tips:

Use Day-Old Rice for Best Texture

Freshly cooked rice can be too moist and may make the casserole soggy. Using day-old or cooled rice allows it to absorb the sauce without breaking down, giving the casserole a better structure and mouthfeel.

Shred Chicken While Warm

For easy shredding and juicier meat, shred the chicken while it’s still warm, not cold. This helps it pull apart into tender strands that evenly soak up the enchilada sauce.

Layer Flavors, Not Just Ingredients

Taste and season the filling mixture before baking. A pinch of extra cumin, a squeeze of lime juice, or a dash of hot sauce can make the flavors pop and prevent it from tasting flat.

Don’t Overbake

Overbaking can dry out the casserole and make the cheese greasy. Bake just until hot and bubbly, and let it rest for 5–10 minutes before serving to allow everything to settle and become sliceable.

Cheese Strategy Matters

For the perfect melt and flavor contrast, use a blend of cheeses—cheddar for sharpness, Monterey Jack or Oaxaca for creaminess and pull. Sprinkle some cheese into the middle of the casserole, not just on top, for consistent cheesiness in every bite.

Customize with Add-Ins

This recipe is a great base. Add-ins like corn, black beans, sautéed onions, or roasted poblano strips can elevate flavor and nutrition while maintaining the spirit of the dish.

Reheat Like a Pro

Reheat individual portions in the oven or toaster oven at 350°F for about 15 minutes covered with foil to keep the cheese moist and the rice from drying out. Add a splash of broth or enchilada sauce before reheating for extra moisture.

Chicken & Rice Enchilada Casserole

Ingredients :

3 cups cooked, shredded chicken (rotisserie or homemade)

2 cups cooked rice (white or brown, fully cooled)

1 (10 oz) can red enchilada sauce (mild, medium, or hot depending on preference)

1 (10.5 oz) can cream of chicken soup (condensed)

½ cup sour cream (full-fat or light)

1½ cups shredded cheddar or Mexican-style blend cheese

½ cup diced green chiles (optional, for added heat and flavor)

1 teaspoon ground cumin (for warm, smoky depth)

Salt and black pepper, to taste

For Topping (Optional):

Fresh chopped cilantro

Sliced jalapeños

Thinly sliced green onions

Extra shredded cheese

Instructions:

Preheat the Oven:

Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or a bit of oil.

Combine the Filling:

In a large bowl, mix together the shredded chicken, cooked rice, enchilada sauce, cream of chicken soup, sour cream, green chiles (if using), ground cumin, and a pinch of salt and pepper. Stir until everything is fully incorporated.

Add Cheese:

Fold in half of the shredded cheese and mix until evenly distributed throughout the filling.

Assemble the Casserole:

Pour the chicken and rice mixture into the prepared baking dish and spread it into an even layer.

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Top with Cheese:

Sprinkle the remaining cheese evenly over the surface of the casserole.

Bake:

Place the dish in the oven and bake uncovered for 25–30 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly on top.

Garnish and Serve:

Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro, sliced jalapeños, green onions, or extra cheese as desired. Serve warm.

Important Notes When Making Chicken & Rice Enchilada Casserole

Balance Moisture Carefully

Since this casserole includes enchilada sauce, soup, sour cream, and rice, moisture balance is key. Too much wet rice or sauce can make the casserole overly soft. Use cooked and cooled rice, and avoid extra liquid from the chicken or green chiles if possible.

Use Full-Flavored Ingredients

The flavor of this dish relies heavily on pantry staples like canned enchilada sauce and soup. Choose quality, low-sodium, or homemade versions to reduce saltiness and increase control over taste.

Season in Layers

Taste the mixture before baking—enchilada sauce and canned soup can vary in salt and spice levels. Adjust salt, cumin, or chili powder as needed to avoid a bland casserole.

Rest After Baking

Let the casserole rest for at least 5–10 minutes after removing it from the oven. This helps it set up properly and makes it easier to slice and serve without falling apart.

Highly Adaptable Base Recipe

This recipe is a blank canvas. You can easily transform it by swapping in:

Green enchilada sauce for a tangier flavor
Black beans or corn for added texture and fiber
Leftover turkey, ground beef, or rotisserie chicken for flexibility in protein

Cheese Browns Quickly

If the cheese browns too quickly during baking, loosely cover the top with foil halfway through. This allows the casserole to heat through while keeping the cheese melty—not crunchy.

Great for Freezing — with a Trick

This casserole freezes well before or after baking. If freezing unbaked, line your baking dish with parchment for easy lift-out, freeze solid, then store wrapped. Bake directly from frozen, covered, and add 15–20 extra minutes.

How To Enjoy Chicken & Rice Enchilada Casserole After Cooking:

Let It Rest Before Serving

After removing the casserole from the oven, allow it to rest for 5–10 minutes.

This gives the melted cheese and creamy filling time to set, making it easier to slice and serve clean portions without it falling apart.

Serve It Hot and Garnish Generously

Use a large serving spoon or spatula to lift portions cleanly.

Add vibrant toppings to enhance flavor and freshness:

Fresh cilantro for a herbal finish
Sliced jalapeños for heat
Thinly sliced green onions for brightness
A dollop of sour cream or guacamole for creaminess
Fresh lime wedges to cut through richness

Pair It Thoughtfully

Serve alongside:

A crisp green salad with lime vinaigrette
Mexican street corn (elote)
Black beans or refried beans
Tortilla chips and salsa or guacamole for texture contrast

Store Leftovers Properly

Cool leftovers to room temperature before storing.

Transfer to airtight containers and refrigerate for up to 4 days.

For freezing, use freezer-safe containers and freeze for up to 2 months. Label with date and reheat instructions.

Reheat the Right Way

Oven method (best texture):
Preheat to 350°F (175°C), cover with foil, and bake for 15–20 minutes until heated through. Add a splash of broth or enchilada sauce if needed to keep it moist.

Microwave method (fastest):
Place a single portion in a microwave-safe dish, cover loosely, and heat for 1½–2 minutes, stirring halfway through.

Repurpose for Variety

Transform leftovers into:

Stuffed bell peppers (fill halved peppers with the casserole, top with cheese, and bake)
Quesadillas (use as a filling with extra cheese)
Burritos (wrap in a tortilla with beans, lettuce, and hot sauce)
Enchilada-stuffed baked potatoes for a hearty twist

Nutrition Information

For one serving of Chicken & Rice Enchilada Casserole.

Assuming the recipe yields about 6 portions and includes cheese, sour cream, and cream of chicken soup:

Frequently Asked Questions:

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover it tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature for 15–20 minutes and bake as directed. You can also freeze it before or after baking for longer storage.

Can I use uncooked rice instead of cooked rice?

Not recommended for this recipe. The casserole is designed for fully cooked rice. Using raw rice would require adjustments to liquid ratios and cooking time, which could affect texture and flavor. For ease and consistency, stick with pre-cooked rice.

What type of chicken works best?

Any cooked, shredded chicken will do—rotisserie chicken is convenient and flavorful, but leftover grilled, baked, or poached chicken also works well. Just avoid heavily seasoned or sauced chicken that may compete with the enchilada flavor.

How spicy is this casserole, and can I adjust the heat?

The base casserole is mild to medium, depending on the enchilada sauce and chiles used. To reduce heat, use mild enchilada sauce and omit green chiles. To increase spice, add hot sauce, chipotle peppers, or extra jalapeños.

Can I make this gluten-free or dairy-free?

Yes, with swaps:

For gluten-free, use certified gluten-free cream of chicken soup and enchilada sauce.

For dairy-free, substitute with dairy-free sour cream, a non-dairy cream soup alternative, and plant-based shredded cheese.

Do I need to let the rice cool before mixing it into the casserole?

Yes, it’s best to use cooled rice. Hot or freshly cooked rice can release excess steam and moisture, making the casserole too wet or mushy. Cooled rice absorbs the sauce more evenly and maintains a better texture when baked.

Should I cover the casserole while baking?

No, bake it uncovered. This allows the cheese on top to melt and brown slightly, giving you that golden, bubbly finish. If the cheese starts to over-brown before the casserole is heated through, you can loosely tent it with foil during the last 5–10 minutes.

Can I mix everything in the baking dish to save time?

It’s possible, but mixing in a separate bowl is better. This ensures that all ingredients—especially the seasoning, sauce, and cheese—are evenly distributed. It also helps avoid overmixing or crushing delicate ingredients like shredded chicken.

How do I know when the casserole is fully cooked?

The casserole is done when it’s hot all the way through (about 165°F internally) and the cheese is melted and bubbling around the edges. If unsure, insert a knife in the center and check that it comes out hot and the filling is steamy.

Can I add raw vegetables directly into the casserole?

Yes, but choose wisely. Finely chopped veggies like bell peppers, corn, or green onions work well without pre-cooking. For heartier vegetables (like zucchini or mushrooms), it’s better to sauté them first to prevent excess moisture from watering down the casserole.