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Chicken and rice enchilada casserole on a plate with a fork and knife garnished with pickled red onions, jalapenos, sour cream and cilantro.
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Easy Chicken and Rice Enchilada Casserole

This Easy Chicken and Rice Enchilada Casserole is the ultimate weeknight dinner. It's cheesy, full of flavor, and made with simple pantry staples. It’s one of those effortless, throw-it-together meals that comes together with minimal prep but delivers big, satisfying flavor every time.
Course Main Course
Cuisine Mexican
Keyword chicken and rice enchilada casserole
Prep Time 20 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Total Time 55 minutes
Servings 10 -12 servings
Calories 350kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 2 cups uncooked wild rice blend, Lundberg is the one i used
  • 1 rotisserie chicken, shredded (about 3–4 cups)
  • 1 28 oz can red enchilada sauce
  • 1 15 oz can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (4oz) can diced green chiles
  • 1 (1oz) packet taco seasoning
  • 2 cups shredded Colby Jack cheese, divided or more as desired (don’t use preshredded)
  • Salt and pepper, to taste

Optional toppings:

  • Chopped cilantro
  • Sour cream
  • Avocado or guacamole
  • Lime wedges
  • Pickled onions
US Customary - Metric

Instructions

  • Preheat: Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish
  • Prepare ingredients: Cook the wild rice according to package instructions if not already prepared. Shred the rotisserie chicken and set aside.
    2 cups uncooked wild rice blend
    Side-by-side image of cooking rice before adding to the rest of the ingredients.
  • Mix the filling: In a large bowl, combine:
    Cooked wild rice
    Shredded chicken
    Enchilada sauce
    Black beans
    Corn
    Green chiles
    Taco seasoning
    1 cup of the shredded cheese
    Stir until fully combined. Taste and adjust with salt and pepper as needed.
    1 rotisserie chicken, 1 28 oz can red enchilada sauce, 1 15 oz can black beans, 1 (15 oz) can corn, 1 (4oz) can diced green chiles, 1 (1oz) packet taco seasoning, 2 cups shredded Colby Jack cheese, Salt and pepper
    Six images showing mixing all the ingredients together for the enchilada casserole filling.
  • Assemble: Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 1 cup cheese, or enough to cover the top.
    Side-by-side image showing assemble the casserole in a baking dish and topping with the remaining half of cheese before baking.
  • Bake: Bake uncovered for 25-30 minutes Start Timer, or until: heated through and cheese is melted and bubbly. Optional to broil at the end so the cheese gets some nice color on top.
    Enchilada casserole baked in 9x13 dish then broiled the last few minutes to get nice and bubbly.
  • Serve: Let cool for ~10 minutes Start Timer, then serve with desired toppings. This is also really great with chips like the Tostitos scoops!
    Chopped cilantro, Sour cream, Avocado or guacamole, Pickled onions, Lime wedges
    Side-by-side image of cooked enchilada casserole in baking dish garnished with pickled red onion, cilantro, jalapenos then served on a plate with a dollop of sour cream.

Notes

  • 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).
This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 25g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 417mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 0.1mg | Calcium: 188mg | Iron: 1mg