Savory Chicken Enchilada Rice Casserole
A comforting and easy-to-make casserole combining shredded chicken, rice, and a creamy enchilada sauce topped with melted cheese. Perfect for quick family dinners with a flavorful Mexican-inspired twist.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
- 2 cups cooked white or brown rice (about 400g)
- 3 cups cooked shredded chicken (about 450g)
- 1 cup diced onions (about 150g)
- 1 cup diced bell peppers (about 150g)
- 1 can (10 oz/280g) red enchilada sauce
- 4 oz (115g) cream cheese, softened
- 1/2 cup sour cream (120ml)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 1/2 cups shredded Mexican blend cheese (about 170g)
- Chopped fresh cilantro, for garnish (optional)
- Optional sliced jalapeños or diced tomatoes for extra kick or freshness
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a small bowl, whisk together the red enchilada sauce, softened cream cheese, sour cream, garlic powder, cumin, chili powder, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked rice, shredded chicken, diced onions, and bell peppers. Pour the sauce over the mixture and gently fold until evenly coated, being careful not to overmix.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the shredded Mexican blend cheese evenly over the casserole.
- Bake for 25-30 minutes or until the cheese is melted, bubbly, and edges start to brown slightly.
- Let the casserole rest for about 5 minutes before serving. Garnish with chopped cilantro and optional jalapeños if desired.
Notes
Use day-old rice to avoid sogginess. Soften cream cheese before mixing for smooth sauce. For a crustier top, broil for last 2-3 minutes watching carefully. You can sauté onions and peppers before mixing for deeper flavor. Add a splash of chicken broth if casserole seems dry before baking. Assemble ahead and bake from fridge adding 5 extra minutes to baking time. Slow cooker method: cook on low 3-4 hours, add cheese last 15 minutes.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: chicken casserole, enchilada rice casserole, easy family dinner, Mexican casserole, cheesy chicken casserole, weeknight dinner