Chicken Enchilada Rice Casserole - Easy Dinner Idea

Craving something cozy, cheesy, and guaranteed to make everyone at the table sigh with happiness? Say hello to this Chicken Enchilada Rice Casserole—your new weeknight hero that lands on the table in just 50 minutes. Think of it as the best parts of classic chicken enchiladas but folded into fluffy rice for a dish that’s bold, comforting, and wildly satisfying. And yes, it’s every bit as dreamy as it sounds. This one hits the sweet spot for Recipes That Use Rice, Quick Meals With Rice, and all those Supper Ideas With Rice you’ve been searching for.

Picture tender chicken, melty cheese, punchy enchilada flavor, and a hearty base of rice all baked together into one glorious pan. It’s the kind of Easy Dinner With Rice that makes you wonder, “Why don’t I make this more often?” Trust me—you’ll want this in your rotation, especially on those nights when you want a guaranteed win. FYI, this is also one of those Rice Based Casseroles that reheats beautifully and can even be turned into a Frozen Casserole for future you to thank present you for.

Want shortcuts? Oh, I’ve got you. Use rotisserie chicken to save time—it brings flavor and cuts prep instantly. Store-bought enchilada sauce works great too, though making your own is always a flex. And here’s a big one: stick to white rice only. Long, medium, or short grain—it all works. Brown or wild rice? Hard pass. They just don’t play nice in this dish.

Feeling extra? Toss in bell peppers, mushrooms, corn—whatever you love. Want more heat? Add cumin, coriander, or a sprinkle of chili powder. IMO, this is one of the best Meals To Make With Rice when you’re craving Chicken And Rice Enchiladas without the rolling, stuffing, and overthinking.

Ready to make dinner magic? Your next go-to casserole is calling.

Chicken Enchilada Rice Casserole - Easy Dinner Idea

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Category: Dinner, Main Dish
Author: Aleda

This Chicken Enchilada Rice Casserole comes together fast—just 50 minutes from start to finish. It delivers all the flavor of classic chicken enchiladas but swaps tortillas for fluffy rice, creating a cozy, cheesy dish that’s impossible to resist. Every bite is rich, hearty, and loaded with bold enchilada goodness. Pure comfort food!

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Ingredients

• 2 cups uncooked long-grain rice (like Basmati)
• 3 cooked chicken breasts, shredded (about 1½ lbs)
• 20 oz red enchilada sauce
• 16 oz refried beans
• 1 cup shredded white cheddar
• 1 (11 oz) can corn kernels, drained
• 1 cup shredded Monterey Jack
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped cilantro (or parsley) for garnish

Instructions

1. Make the rice:
   Bring 4 cups of water to a boil in a medium pot. Stir in the rice, reduce to a gentle simmer, cover, and cook for about 18 minutes or until the grains are soft and the liquid is gone. Take it off the heat, keep covered for 5 minutes, then fluff it with a fork.
2. Heat the oven:
   Set your oven to 350°F so it’s ready when you are.
3. Mix the filling:
   In a large bowl, stir together the shredded chicken, enchilada sauce, refried beans, corn, and half of both cheeses. Fold in the cooked rice, taste, and season with salt and pepper. Spread the mixture evenly into a 9×13-inch baking dish, then sprinkle the remaining cheese over the top.
4. Bake it:
   Slide the casserole into the oven and bake for 20–30 minutes, or until the cheese on top has melted and everything is hot and bubbly.
5. Finish and serve:
   Scatter chopped cilantro over the casserole and dish it up while warm.

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