Today’s Tex Mex Chicken Enchilada Rice Casserole is packed with all the flavors we love in Tex-Mex foods … tons of cheese, chicken, cumin, and cilantro all wrapped up in enchilada sauce. This is pure comfort food and something the entire family will love.
This casserole is super simple to put together and it is a terrific way to use up leftover chicken and pre-cooked rice. If you want, you can add more veggies or leave out the chicken for a vegetarian main course or side dish. Multi-faceted recipes are so much fun!
To make it even easier, start with a rotisserie chicken from the store – it will save you a lot of time and effort. Or the next time you are roasting chicken, cook two at the same time and use the leftover one to make this dish!
In these challenging days when we are cooking from our pantries and freezers, this dish is a welcome change of pace. Full of flavor and mostly pantry items, you can serve this for lunch or dinner and the leftovers are almost better than when it is freshly baked!
It is also a very easy recipe to make so you can have your littles help you mix things together, sprinkle the cheese, and shred the chicken. They will love being involved and are more likely to enjoy eating their meal if they helped make it!
If you can’t find a gluten-free enchilada sauce or just want to make your own, check out this super easy recipe from my friend Traci at The Kitchen Girl!
Food is love and we all delight in nourishing our families. This Tex Mex Chicken Enchilada Rice Casserole is a wonderful way to show your love. If you want to find more recipes, check out the blog hop below. I hope you have a wonderful weekend!
Key Ingredients for Tex Mex Chicken Enchilada Rice Casserole:
- Basmati or Jasmine rice
- Colby cheese (or a mix of cheddar and Monterey Jack)
- Cooked chicken
- Red enchilada sauce
- Canned black beans, optional
- Frozen corn
- Sour cream, optional
- Green onions, cilantro, or parsley for garnish
Can I use a different meat or leave it out?
Yes you can! Turkey, beef, or pork would all be great options in this dish or leave out the meat entirely and bump up the vegetables and beans for a delicious vegetarian meal.
Did you know that different types of rice behave differently when cooked? Long grain rice remains separated when cooked and is good for stir-fries and many side dishes. Short grain rice becomes stickier and is appropriate when you are looking for a more risotto-like texture.
How to make Tex Mex Chicken Enchilada Rice Casserole:
- Cook the rice according to package directions; rake to loosen grains
- Mix together the shredded chicken, enchilada sauce and half the cheese; pour into a lightly buttered 9×13-inch baking pan
- Sprinkle remaining cheese over the top
- Bake 20 to 30 minutes until cheese is melted and the casserole is bubbly
- Garnish with sour cream, green onions, or cilantro and serve warm
Kitchen Tools I Use to Make This Recipe (affiliate links):
The only ingredient you need to be careful of is the prepared enchilada sauce. Convenience foods often harbor hidden sources of gluten. Read the labels carefully. If you prefer to make your own from scratch (you can make it a day or two in advance and hold it in the refrigerator), check out this recipe from my friend Traci at The Kitchen Girl.
- 2 cups raw Basmati or Jasmine rice
- 2 cups shredded Colby cheese or an equal blend of cheddar and Monterey Jack
- 3 cooked chicken breasts, cubed or shredded
- 1-3/4 cups red enchilada sauce, gluten-free if needed
- 1 (16 oz) can black beans, rinsed and well drained, optional
- 2 cups frozen corn kernels, thawed and drained
- Kosher salt and ground black pepper to taste
- Sour cream, for garnish (optional)
- Chopped fresh green onions, cilantro, or parsley for garnish
- Cook the rice according to package directions until just cooked through - it will finish baking in the oven. When it is done, rake it with a fork to break up clumps. Set aside until needed.
- Preheat the oven to 350°F. Lightly butter a 9x13-inch casserole dish; set aside.
- In a large bowl, mix the cooked chicken with the enchilada sauce and half of the cheese. Add the cooked rice, beans, and corn, season with salt and pepper if needed, and mix well. Pour the rice mixture into the buttered pan. Sprinkle the rest of the cheese over the top.
- Bake for about 20 to 30 minutes or until the cheese melts and is bubbly. Garnish with chopped green onions or cilantro and serve warm.
- Note: You can easily cut this in half or double depending on how big your crowd is. If you are doubling it, make it in two 9x13-inch pans.
Original recipe from Joanna at Jo Cooks
Amount Per Serving: Calories: 411Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 2767mgCarbohydrates: 49gFiber: 7gSugar: 21gProtein: 27g
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This post was first shared in Sept 2017. The article was updated in 2020.