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Chicken Enchilada Rice Casserole

Chicken enchilada rice casserole with a golden, bubbling cheese crust over enchilada-seasoned chicken, rice, and beans. A one-dish Tex-Mex bake finished with sour cream, cilantro, and jalapeños.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 cup cooked chicken, shredded
Rice
  • 3 cup cooked white or Mexican rice
Black beans
  • 1 can (15 oz) black beans, drained
Enchilada sauce
  • 1 can (10 oz) red enchilada sauce
Corn
  • 1 cup frozen corn, thawed
Green chiles
  • 1 can (4 oz) diced green chiles
Cumin
  • 1 tsp cumin
Chili powder
  • 1 tsp chili powder
Cheese
  • 2 cup Mexican cheese blend, shredded
Toppings
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Make sure the dish is evenly greased so the edges release easily.
  2. Combine shredded chicken, rice, black beans, enchilada sauce, corn, green chiles, cumin, and chili powder in a large bowl and mix thoroughly. Stop when the mixture looks evenly coated with red enchilada sauce.
  3. Transfer the mixture to the prepared dish and spread evenly. Level the top so it bakes uniformly.
  4. Cover the top completely with shredded Mexican cheese blend. Use enough cheese to fully blanket the surface for a browned crust.
Bake and serve
  1. Bake uncovered at 375°F for 25–30 minutes, until cheese is golden and the edges are bubbling. Look for a visibly melted, browned top and active bubbling around the perimeter.
  2. Serve immediately topped with sour cream, fresh cilantro, and sliced jalapeños. Add the toppings right after baking so the crust stays crisp and the herbs stay bright.

Notes

For the best texture, use fully cooked and cooled rice so the casserole doesn’t turn watery. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in a 325°F oven until warmed through. Freezing is yes—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, swap half the Mexican cheese blend with part-skim shredded cheese to reduce calories while keeping a melty top.