Easy Chicken and Rice Enchilada Casserole

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Wild rice blend: I love using a wild rice blend for this dish to give it extra flavor and texture! My favorite blend is the Lundberg Family Farms brand. However, if you’re not a fan of the wild rice blend, you could also use jasmine or other long-grain white rice that you prefer! California-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B vitamins, iron, and zinc. Plus, rice is gluten-free and the least allergenic of all grains! 
• Chicken: Any type of cooked, shredded chicken works! About 1 rotisserie chicken is usually perfect, and I just roughly chop it after removing the bones and skin before adding it to the bowl.
• Enchilada sauce: You can certainly make your own, but for ease I buy a 28 oz. can of red enchilada sauce!
• Taco seasoning: Grab your favorite premade packet of taco seasoning, or see this recipe for my homemade mixture. Either way, this will add that delicious Mexican flavor to this casserole.
• Shredded cheese: I used Colby Jack, but you can use your favorite kind of shredded cheese, cheddar, Mexican-blend, pepper jack, etc. Whatever cheese you use, just make sure to use freshly shredded! Trust me on this!

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Use a rice cooker: Truly, the hardest part of this recipe is cooking the rice, so I highly recommend using my favorite rice cooker (or you can use microwave rice for an easy shortcut).
• Rotisserie chicken = major shortcut: Any type of cooked chicken works, but using rotisserie chicken adds great flavor and cuts down prep time significantly. I just like to give it a good chop before adding to the mixture!
• Use freshly shredded cheese: TRUST me on this! Pre-shredded cheese just doesn’t melt the same.
• Cover if needed: If it looks like the cheese is burning on the top before the casserole has had a chance to warm all the way through, you can cover with tinfoil, then uncover the last few minutes of baking to get it nice and bubbly!
• Let it rest before serving: Giving the casserole ~10 minutes to set helps it hold together better when scooped.

Variations / Substitutions

• Rice: I really think the wild rice blend gives this enchilada casserole a unique flavor and gives a little bit of a heartier texture, but you can use any cooked, long-grain rice you prefer or happen to have on hand!
• Protein: This enchilada casserole works well with any type of protein! Use my shredded carnitas, ground chicken, ground turkey, shredded beef, etc.
• Customize the spice level: Use mild enchilada sauce for a family-friendly version or go with medium/hot and add hot green chiles or diced jalapeños for extra heat.
• Enchilada sauce: Swap the traditional red enchilada sauce for green enchilada sauce
• Beans: Instead of black beans, you could use kidney beans, pinto beans, black-eyed peas, navy beans, chickpeas, whatever you have on hand!
• Creamier filling: Stir in a spoonful of cream cheese, sour cream, or Greek yogurt for a creamier filling.
• Dairy-Free: Use a plant-based shredded cheese.

Storage / Freezing

• Storage: Let this enchilada casserole cool completely, then store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat: Reheat in the microwave for quick meals, or warm on the stove with a splash of water or broth if it looks too thick (the rice will continue to absorb some of the sauce).
• Freezing: Freeze the cooked casserole (before adding toppings like avocado, sour cream, or pickled onions) in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. I like to add fresh cheese on top after reheating so it melts perfectly.