Green Chicken Enchilada Rice Casserole

This hearty Chicken Enchilada Rice 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 3+ hour monthly meetings are 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 enchilada rice casserole to eat with the kids. This Mexican casserole is so satisfying and good. It’s got all the 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 enchilada casserole 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!

Green Chicken Enchilada Rice Casserole

★★★★★

5 from 1 review

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

• Total Time: 1 hour
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. 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.)
2. Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
3. 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.
4. 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.
5. 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.

• Author: Andi
• Prep Time: 30
• Cook Time: 30
• Category: Main
• Cuisine: Mexican

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