Irresistibly Delicious Chicken Enchilada Rice Casserole

Enjoy this heartwarming Chicken Enchilada Rice Casserole, a delicious blend of flavors perfect for dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups cooked shredded chicken this adds protein and heartiness to the dish
3 cups cooked white rice helps bind the ingredients and adds texture
1.5 cups red enchilada sauce gives that authentic Mexican flavor you'll love
0.5 cups sour cream adds a creamy richness and balances the spices
1 packet taco seasoning a quick way to infuse bold flavors
1 can (4 oz) green chilies they provide a mild heat that enhances the dish

For the Cheese Topping

1 cup shredded cheddar cheese brings a sharp, flavorful bite with gooey texture
1 cup shredded Monterey Jack cheese known for its meltiness, complementing the cheddar perfectly

For the Garnish

0.25 cups chopped fresh cilantro adds a pop of freshness if you like it

Equipment

9x13-inch baking dish
Large mixing bowl

Method

Directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine shredded chicken, cooked rice, enchilada sauce, sour cream, taco seasoning, and green chilies. Stir in half of the shredded cheddar and Monterey Jack cheese.
Transfer the mixture into the baking dish, smoothing out the top for even baking.
Sprinkle the remaining cheddar and Monterey Jack cheese evenly on top.
Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
Let the casserole rest for a few minutes, then garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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