If there’s one thing I love more than a warm, cheesy casserole straight out of the oven, it’s one that’s ridiculously easy to throw together on a weeknight. This Chicken Enchilada Rice Casserole checks every single box—it’s hearty, full of flavor, and comes together with minimal fuss. Whether you’re feeding a hungry family, meal prepping for the week, or just need a solid dinner with leftovers you’ll actually look forward to eating, this casserole has your back.

What makes this recipe extra special is that it takes all the bold, comforting flavors of classic chicken enchiladas—think tender shredded chicken, creamy sauce, beans, corn, and spices—and layers them into a cozy, cheesy rice casserole. No rolling tortillas, no elaborate prep. Just mix, bake, and enjoy. It’s the kind of dish that feels like a hug in casserole form.

Personally, I stumbled on this recipe when I had a fridge full of leftovers: half a rotisserie chicken, some cooked rice, and a can of enchilada sauce I’d forgotten about in the pantry. A little creativity, a lot of cheese, and just like that, this crowd-pleasing casserole was born. Since then, it’s become a repeat request in our house—and I’m not complaining.

Let’s jump into the simple, satisfying process of making it!

Ingredients You’ll Need

1 lb chicken breast, cooked and shredded (or use leftover rotisserie chicken)
1 cup enchilada sauce (mild or spicy, your choice!)
2 cups cooked rice (white or brown both work great)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh cilantro, chopped (for garnish)

STEP 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little bit of oil. This helps prevent sticking and makes cleanup easier (and I’m all about saving time in the kitchen).

STEP 2: Mix It All Together

In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese. This mixture might not look like much yet, but once it bakes—oh wow, it transforms.

STEP 3: Add the Spices

Now it’s time to kick the flavor up a notch. Sprinkle in the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly so all those beautiful spices are evenly distributed throughout the dish. You want every bite to be just as flavorful as the last.

STEP 4: Spread and Top with Cheese

Pour the mixture into your prepared baking dish and use a spoon or spatula to spread it out evenly. Then, take the remaining 1 cup of shredded cheddar cheese and sprinkle it generously over the top. This is what’s going to create that golden, bubbly cheese layer we all know and love.

By now, your casserole is prepped and ready for the oven—and you’re just minutes away from a hot, cheesy, flavor-packed dinner that’s as satisfying as it is simple. If you’ve made it this far, you’ve already done most of the work. Now comes the easy (and fun) part: baking, serving, and digging in!

This casserole bakes up beautifully. The rice absorbs the enchilada sauce, the cheese melts into a gooey blanket of flavor, and the whole thing comes together into a cohesive, hearty dish that’s perfect for feeding a crowd or stocking your fridge with delicious leftovers.

Let’s finish it up!

STEP 5: Bake to Perfection

Slide your casserole into the preheated 350°F (175°C) oven. Bake for 20 to 30 minutes, or until the cheese is fully melted and bubbling around the edges. You’ll know it’s ready when the top starts to develop that golden, irresistible cheesy crust.

Pro Tip: If you like your cheese a little extra crispy on top (like I do), you can broil the casserole for the last 2-3 minutes of baking. Just keep a close eye on it so it doesn’t burn—cheese goes from bubbly to burnt pretty fast under the broiler!

STEP 6: Let It Rest Before Serving

Once baked, pull the casserole out of the oven and let it sit for 5 to 10 minutes before serving. This rest time lets everything settle a bit and makes it easier to slice into neat squares. Plus, it helps keep your plate from turning into a melty, cheesy avalanche (though I won’t judge if that’s your style).

STEP 7: Garnish and Enjoy

Just before serving, sprinkle a generous handful of chopped fresh cilantro over the top. It adds a fresh, slightly citrusy flavor that brightens up the dish and gives it a nice pop of color.

Now comes the best part—serve it up! You can keep it simple and eat it as-is, or pair it with some extras to round out the meal. Here are a few of my favorite add-ons and serving ideas:

Tortilla chips for scooping
Avocado slices or a dollop of guacamole
A crisp side salad with lime vinaigrette
Pickled jalapeños if you like some heat

Recipe Tips and Variations

This casserole is flexible and super forgiving, so don’t be afraid to make it your own! Here are some quick tips and simple swaps to change things up:

Use rotisserie chicken to cut your prep time way down. It’s a great shortcut that doesn’t sacrifice flavor.
Switch up the beans: Pinto beans, kidney beans, or even chickpeas can work well if you don’t have black beans on hand.
Make it spicy: Add a chopped jalapeño to the mix or use hot enchilada sauce if you want more kick.
Go green: Swap red enchilada sauce for green for a tangier twist.
Add veggies: Throw in some sautéed bell peppers, diced zucchini, or spinach if you want to sneak in a few extra nutrients.

And if you’re wondering whether this dish makes good leftovers? The answer is a big yes. It reheats like a dream and even tastes better the next day as all those flavors continue to mingle. Just store any leftovers in an airtight container in the fridge for up to 3 days, or freeze individual portions for up to 2 months.