Chicken Rice Enchilada Casserole

This hearty Chicken Rice Enchilada Casserole is much easier to make than regular enchiladas but has all the Mexican flavors you love!

Hello. Would you believe that I was at a PTA board meeting until almost 11 pm last night. 11 PM! At night! If that’s not crazy, I don’t know what is. Our PTA is big and active, paying for and managing many enrichment classes during the school day and after school, plus more event planning and fire fighting that always comes up. There’s a lot to do and a lot to talk about, so the meetings are ridiculously long. No one is to blame really because all the discussions are important. Everyone has valuable ideas, concerns, and opinions to share, but good gravy are 3+ hour monthly meetings a big commitment.

Since I had to go to a meeting, I couldn’t have my usual dinner date at home with Matt, but fortunately I had leftovers of this tasty casserole to eat with the kids. This dinner is so satisfying and good. It’s got all the Mexican flavors I love, but it’s simpler than making enchiladas. Matt is still recovering from his accident and needs pretty soft food, which is why I made this with rice instead of tortillas. I liked the rice substitution a lot, and this recipe would actually be good for using up leftover rice and/or cooked chicken when you have those on hand.

I haven’t tried it, but I also think this would work well as a freezer meal. It’s also born for potlucks because it’s crowd pleasing and easy to transport. This one will be making a repeat performance at our house very soon. I hope you enjoy it too!

Chicken Rice Enchilada Casserole

This casserole is much easier to make than regular enchiladas but has all the flavor you love!

© The Weary Chef 2013-2016

Author: Andi Gleeson

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Chicken Rice Enchilada Casserole This casserole is much easier to make than regular enchiladas but has all the flavor you love! © The Weary Chef 2013-2016 Author: Andi Gleeson Add to Meal Plan → Add to Meal Plan Select Course to Add:DinnerExtra Recipes SAVED! Click here to customize your meal plan! Print Recipe → Print Recipe Click here to see your meal plan and grocery list!

Servings	Prep Time
6 -8	30 minutes

Cook Time

30 minutes

Servings Prep Time 6 -8 30 minutes

Cook Time 30 minutes

Servings: -8

Units:USMetric

Votes: 1 Rating: 5 You: Rate this recipe!

Servings Prep Time 6 -8 30 minutes Cook Time 30 minutes Servings Prep Time 6 -8 30 minutes Cook Time 30 minutes Servings: -8 Units:USMetric Votes: 1 Rating: 5 You: Rate this recipe!

Ingredients:

• 1 c. rice
• 2 c. water
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 2 boneless, skinless chicken breasts, cooked and diced
• 16 oz. can refried beans
• 16 oz. can enchilada sauce, I used green
• 2 c. frozen corn
• 1 c. shredded Mexican blend cheese, or more to taste
• optional toppings: avocado slices, sour cream, salsa

Instructions:

Bring rice, water, chili powder, and salt to a low boil in a saucepan. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed. (If you have leftover rice on hand, you can use that and skip this step.) Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray. Spread refried beans in the bottom of baking dish, and spread cooked rice over the beans. Pour corn evenly over the rice, and drizzle about half the can of enchilada sauce evenly over the corn. Spread diced chicken in an even layer over the corn. (If you are cooking the chicken just for this recipe, season it with a bit of Cajun seasoning and cook in the oven or skillet until cooked through.) Sprinkle cheese evenly over the chicken, and then drizzle the remaining enchilada sauce over the top. Bake in preheated oven for 30-45 minutes until cheese is melted and sauce is bubbly. Serve casserole with a flat spatula to keep layers intact. Top with salsa, avocado, or sour cream if desired.

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Here are some other Mexican casseroles I think you’ll love too:

Mexican Barley Casserole

Taco Quinoa Turkey Skillet

Fajita Enchilada Lasagna