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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
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3.68 from 31 votes

Chicken and Rice Enchilada Casserole

This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes! It's completely customize-able too!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 servings
Author: The Chunky Chef


  • 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


  • 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.


1. Recipe adapted from Jo Cooks