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Chicken and Rice Enchilada Casserole
4.4 from 87 votes

Chicken and Rice Enchilada Casserole

This casserole combines diced chicken breast, white rice, corn, and vegetables in a red enchilada sauce topped with melted Colby jack cheese. Baking the casserole covered and then broiling the cheese creates a creamy, saucy dish with a golden cheesy crust and tender rice and chicken, versatile for casual dinners.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 8 Servings
Calories: 380 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 yellow onion diced, small
  • 1 green bell pepper diced
  • 5 cloves garlic minced
  • 1 cup corn yellow
  • 1 to 1.5 lbs chicken breast chopped, boneless skinless
  • 1 Tbsp chili powder
  • 1 cup white rice
  • 1 Red Enchilada Sauce 15-oz can (1 ½ cups
  • 1 ½ cups chicken broth low-sodium
  • 1 tsp salt to taste, sea salt
  • 3 cups Colby jack cheese grated***
For Serving (Optional):
  • avocado
  • cilantro
  • sour cream
  • salsa

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Add the chopped onion, bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
  3. Stir in the enchilada sauce, chicken broth, and sea salt and stir well. Similarly, stir in half of the cheese (1 ½ cups).
  4. Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 1/2 cups) of grated cheese. The casserole will appear very liquidy at this point - this is normal!
  5. Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
  6. Serve the chicken and rice enchilada casserole with tortilla chips and any additional favorite toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.

Notes

  • Frozen or canned drained corn can be used interchangeably according to preference.
  • Basmati or long-grain white rice works best for cooking evenly in the casserole.
  • Any preferred cheese, such as cheddar or mozzarella, can substitute Colby jack.
  • Make homemade enchilada sauce up to 5 days in advance for convenience.
  • Store leftovers in an airtight container in the fridge for up to 5 days or cover the casserole dish tightly with plastic wrap.

Nutrition Information

Serving 1Serving (of 8) Calories 380kcal (19%) Carbohydrates 26g (9%) Protein 30g (60%) Fat 17g (26%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 380

% Daily Value*

Serving 1Serving (of 8)
Calories 380kcal 19%
Carbohydrates 26g 9%
Protein 30g 60%
Fat 17g 26%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.