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Home / Main Dishes / Casserole

Chicken and Rice Enchilada Casserole

3.72
/5
35 minutes
19 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 08/18/2016

This post may contain affiliate links. Please read my disclosure policy.

This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes!  It’s completely customize-able too!

Quick cooking meals are perfect for this time of year… and this chicken enchilada casserole is no exception.  Using leftover chicken, and rice and beans to make it extra hearty, plus plenty of Southwestern flair… it’ll soon become a family favorite!

Chicken and Rice Enchilada Casserole | The hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

Who’s a fan of quick weeknight meals? At the end of a long day, the last thing I feel like doing is standing over a hot stove for an hour.  Which is saying something, because in general I love to cook!  

That’s why I love recipes like this chicken enchilada casserole!  It uses leftover chicken and a really great quick cooking rice to make your prep time nearly non-existent.

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

My absolute favorite way to make this casserole is to use leftover Tequila Lime chicken.  You’ll love the hints of spice and incredible flavor it lends the casserole!  But if you don’t have any of that, or would prefer another kind of chicken… the sky is the limit.

You can poach it, season it any way you want and bake it, saute it, even slow cook it.  In an absolute pinch, you can even make this with canned chicken.  Granted, that’s not my preferred method, but if it’s all you have, it’ll work.

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

You can also play around with the mix-ins for this enchilada casserole.  I chose to go with seasoned black beans, green chiles, and corn, but there are definitely other choices!

Other Mix-In options for this Enchilada Casserole:

  • Swap out the black beans for refried beans
  • Omit the beans all-together
  • Add in some sauteed onion
  • Add in some chopped jalapeno
  • Add in some roasted poblano peppers (see how HERE)
  • Add a can of diced tomatoes and green chiles (drained)

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

Give this casserole a try and make your back to school, weeknight dinners easy on yourself!

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

Chicken and Rice Enchilada Casserole

3.72 from 32 votes
Author: The Chunky Chef
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
(hover over # to adjust)
Print Rate Pin
This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes! It's completely customize-able too!

Ingredients

  • 2 breasts Tequila Lime Chicken shredded (or any other shredded chicken will work as well)
  • 1 14 oz bag boil in bag white rice (about 1 1/2 - 2 cups cooked rice)
  • 1 batch homemade enchilada sauce or 1 1/2 small cans of store-bought sauce
  • 16 oz can seasoned black beans drained and rinsed,
  • 1 cup shredded Mexican cheeese blend divided
  • 1 cup shredded Monterey Jack cheese divided
  • 15 oz can Mexican blend corn drained,
  • 15 oz can yellow corn kernels drained,
  • 4.5 oz can green chiles drained
  • Cilantro for garnish
  • Sliced green onions for garnish
  • salt and black pepper to taste

Instructions

  • Boil the rice according to package directions, then set aside.
  • Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
  • Mix the two cheeses together and set aside.
  • To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
  • Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
  • Bake for 20-30 minutes, until cheese is bubbly and melted.
  • To serve, sprinkle with sliced green onions and minced cilantro.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

1. Recipe adapted from Jo Cooks

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

Chicken and Rice Enchilada Casserole | This hearty enchilada casserole uses leftover chicken for a great 35 minute weeknight meal! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Ash says

    Posted on 1/27 at 10:52 am

    Love this recipe I make it all the time!

    Reply
  2. Leslie Loring says

    Posted on 9/12 at 7:12 pm

    Just made this for dinner. Bomb-diggity good!! Added a little leftover mild salsa and this sent it over the top. Thanks for the recipe!

    Reply
  3. Audrey Alsobrook says

    Posted on 3/19 at 9:41 pm

    East and great in a wrap, with tortilla chips, and over a salad. 

    Reply
  4. Jennie Quick says

    Posted on 1/21 at 11:16 am

    My family loves this recipe! Wegmans makes pre-made double packs of 2 chicken thigh pieces, so I use those. I always double the recipe and put the second batch in a store bought aluminum tray for my college kids to take back to school. It is a very easy recipe to make and delicious. Thanks!!!

    Reply
  5. Crystal says

    Posted on 4/2 at 6:18 pm

    How big are the cans of enchilada sauce? Making it tonight.

    Reply
    • The Chunky Chef says

      Posted on 4/2 at 9:09 pm

      I don’t buy enchilada sauce much anymore, but I believe they’re about 10 ounces

      Reply
  6. Susan Kline says

    Posted on 1/31 at 4:53 pm

    This looks so delicious. I have a question though. How do you find 1oz. Cans of beans and corn? Are you saying 1 oz beans and 1 oz of corn? It seems like there should be more than that.

    Reply
    • The Chunky Chef says

      Posted on 1/31 at 6:08 pm

      Hi Susan 🙂 Thank you! There was a coding error, which I’ve fixed now (thanks for the heads up!)… but it should be one 16 oz can seasoned black beans, one 15 oz can of Mexican blend corn, and one 15 oz can of yellow corn.

      Reply
      • Susan says

        Posted on 1/31 at 8:24 pm

        By the way I made it tonight and everyone loved it. What’s not to love, right! Thanks again!

        Reply
        • The Chunky Chef says

          Posted on 2/1 at 9:42 am

          I’m SO happy to hear that!!! 😀

          Reply
  7. Morgan says

    Posted on 8/29 at 5:22 pm

    This all looks really delicious! It’s so much more practical to eat a larger meal that is packed with nutrients when you’re trying to maintain a healthy lifestyle. Nicely done! Thanks so much for sharing the recipe!

    Reply
  8. Indah says

    Posted on 8/22 at 7:39 pm

    Oh my.. I am literally drooling looking at this. i love cheese so much the whole family will surey enjoy it 🙂

    Reply
  9. Joanie @ ZagLeft says

    Posted on 8/19 at 5:33 pm

    This is the perfect kind of dinner for our busy school nights. Love the flavors here.

    Reply
  10. Justine | Cooking and Beer says

    Posted on 8/19 at 11:59 am

    This is my idea of the perfect comfort food! Looks delicious!

    Reply
  11. Dee says

    Posted on 8/19 at 10:24 am

    This is exactly the kind of dinner I need these days, and I love that you can use leftover chicken!

    Reply
  12. Karly says

    Posted on 8/18 at 7:40 pm

    This looks so stinking delicious. Rich and cheesy and just… well, stinking delicious! My fam is going to go crazy for this!

    Reply
  13. Kacey @ The Cookie Writer says

    Posted on 8/18 at 4:46 pm

    Enchiladas are my FAVOURITE! Placed into casserole form means less effort on my part, so I am totally going to make these!

    Reply
  14. Meg @ With Salt and Wit says

    Posted on 8/18 at 11:14 am

    I love everything about this! Delicious dinner!

    Reply
  15. Amy @ Little Dairy on the Prairie says

    Posted on 8/18 at 10:21 am

    My life is all about quick weeknight meals! This casserole is one I know my whole family would devour!

    Reply

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