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!

Chicken Enchilada Rice Casserole Ingredients

This recipe uses basic ingredients you probably have in your pantry and fridge. It is a great recipe for using leftover rice and chicken. One of the best parts of this recipe is you can easily swap out ingredients based on what you have on hand. This way you do not need to plan ahead and go to the grocery store in order to be able to make this yummy enchilada casserole with chicken and rice. It is perfect for a last minute weeknight meal.

Recipe Ingredients

• Rice is the starch and is going to replace the tortillas used in conventional enchiladas.
• Chicken can be grilled, roasted, or pan seared. You can also dice the chicken before or after cooking. If you have leftover chicken that works great too.
• Frozen Corn is the vegetable in this casserole and also provides a little sweetness and texture.
• Green Enchilada Sauce is going to give the casserole that yummy enchilada flavor. You can use red or green canned enchilada sauce. If you want to make your own try this 5 minute enchilada sauce recipe.
• Refried Beans add a little more protein and flavor to the casserole.
• Shredded Mexican Cheese Blend is what I recommend but you can use any shredded cheese. You do not want to skimp on the cheese as the best enchiladas are cheesy and saucy and the same foes for this casserole.

Recipe Substitutions

• Quinoa, Farro, and Orzo Pasta are all great alternatives to rice. You want to have 2 cups of cooked grain or pasta, so in most cases, 1 cup of raw/dried is still the correct amount. Simply cook according to the package instructions and then add the 1/2 teaspoon of chili powder after cooking and draining water. Then continue with the recipe as normal.
• Rotisserie or even canned chicken can be used in the recipe. I love buying an extra Costco rotisserie chicken and using it in this recipe to save me having to cook chicken.
• Pinto beans or black beans can be used instead of refried beans. If using whole beans I smash them a little in the bottom of the pan and then sprinkle an extra teaspoon of chili powder or cumin on top. Refried beans are typically seasoned, which is why I add some extra spices. You can use a potato masher or the bottom of a pint glass or jar. Press down gently but firmly on the beans to mush and break them apart. If you are nervous about doing this, you can always do a quick rough dice of the beans before adding them to the pan.
• Canned corn can be used instead of frozen corn. Just make sure it is fully drained.

Enchilada Casserole Toppings and Additions

Once your casserole is finished cooking and ready to serve, you can really elevate the meal with some additional toppings. For me I always like to try and add more flavor and texture to the dish to make it more interesting. Here are my favorite toppings:

• Crushed tortilla chips
• Toasted pepitas (pumpkin seeds)
• Whole or crushed corn nuts
• Salsa or additional enchilada sauce
• Sour cream or Mexican crema
• Cilantro lime crema
• Sliced avocado
• Sliced pickled or fresh jalapeños
• Your favorite hot sauce such as Cholula, Tapatio, or Texas Pete.

Green Chicken Enchilada Rice Casserole

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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 or chili powder 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: