Chicken Enchilada Casserole

This simple and flavorful Chicken Enchilada Casserole can be made in under 30-minutes using short-cuts like pre-cooked rice and chicken. A dump-and-bake meal you’ll want to make time and time again!

What You’ll Love About Chicken Enchilada Casserole:

How can a recipe so simple and easy to throw together be so darn good?! If you know our recipes here, you know we love anything with Mexican flavors, and I’m super excited to have this Chicken Enchilada Casserole recipe as an option at dinner time.

Unlike other enchilada casseroles this one doesn’t require any kind of layering. Just dump all the ingredients in a pan, stir, and bake. Love that!

To keep this casserole under 30-minutes we use pre-cooked rice and cooked chicken. This could be leftover chicken or a rotisserie from the grocery store, and I like having Uncle Ben’s ready rice on hand for recipes like this.

When we are craving enchilada flavors some of our favorites include Green Chili Chicken Enchilada Soup and Easy White Chicken Enchiladas.

Simple Ingredients:

• Chicken- We use pre-cooked chicken to make this fast and easy.
• Rice– Whole grain brown rice adds a boost of nutrition.
• Black beans– Canned beans are a go-to for convenience.
• Corn– This could be frozen, canned, or fresh.
• Seasonings– Chili powder, cumin, oregano, garlic powder, salt and pepper.
• Enchilada sauce– Mild enchilada sauce is used for this recipe so it’s not too spicy.
• Cheese– Shredded cheddar cheese or a Mexican blend.
• Cilantro– Adds fresh flavor.

Additional Toppings:

Serve toppings like fresh avocado, chopped tomatoes, and sour cream to keep it super simple. I also love to have a bag of corn chips on hand for scooping.

How To Make Chicken Enchilada Casserole:

Step One. Preheat oven to 375℉ degrees and spray an 8×8 inch baking dish with non-stick cooking spray.

Step Two. Add all the ingredients to the baking dish reserving 1/2 cup of cheese and cilantro. Stir the mixture together and smooth out in a single layer. Top with additional cheese, and bake in pre-heated oven for 20-minutes or until heated through and the cheese is melted. Top with fresh cilantro and serve with additional toppings.

Common Questions:

Other Recipes You Might Enjoy:

• Green Chili Chicken Enchilada Skillet
• Ham and Eggs Brunch Enchiladas
• Sweet Potato and Black Bean Enchiladas
• Creamy Slow Cooker Chicken Enchilada Soup

Chicken Enchilada Casserole

This simple and flavorful Chicken Enchilada Casserole can be made in under 30-minutes using short-cuts like pre-cooked rice and chicken. A dump-and-bake meal you'll want to make time and time again!

Print Pin Rate

Course: Dinner

Cuisine: American, Mexican

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 279kcal

Equipment

• 1 8×8 inch baking dish

Ingredients

For the casserole:

• 1 cup cooked brown or white rice I use Uncle Ben's whole grain ready rice
• 2 cups cooked cubed or shredded chicken
• 1/2 cup frozen, fresh, or canned corn
• 1 (15) ounce can black beans, rinsed and drained
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 (10) ounce can, mild enchilada red sauce
• 1 cup shredded cheddar cheese, divided
• 1/4 cup fresh cilantro, roughly chopped

Toppings:

• fresh avocado
• chopped tomatoes
• sour cream
• corn chips

Instructions

Preheat oven to 375℉ degrees and spray an 8×8 inch baking dish with non-stick cooking spray.

• Add all the ingredients to the prepared baking dish reserving 1/2 cup of cheese and cilantro. Stir mixture together and smooth out in a single layer. Top with additional cheese, and bake in pre-heated oven for 20-minutes or until heated through and the cheese is melted. Top with fresh cilantro and serve with additional toppings.

Notes

Common Questions-

How far in advance can I assemble this casserole?

This can be assembled up to one day in advance. Keep in the refrigerator and when ready to bake allow to sit out at room temperature for 20-minutes. Than bake as directed.

Will this still work if I make this a meatless casserole?

Yes! You’ll want to add a little more rice, or you can add additional cooked veggies so it doesn’t turn out soupy.

Does this freeze well?

This is a great recipe to freeze. Assemble the ingredients in a freezer safe casserole dish. I like to use the disposable aluminum baking dishes. Leave off the 1/2 cup of cheese until ready to bake. Make sure to cover tightly with two layers of foil than freeze for up to two months. When ready to bake, remove from the freezer and allow to sit at room temperature for 1-hour, than bake as directed extending the time by 10-minutes or until hot and bubby.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 279kcal | Carbohydrates: 17g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 570mg | Potassium: 404mg | Fiber: 2g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 1mg

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