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Chicken Enchilada Casserole

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Is there anything better than a casserole on a busy weeknight?  In my world I am all about a super easy casserole any time, but especially on those busy nights.  Even better when it is an enchilada casserole!

All in one…

One of the best things about a casserole is the fact that everything is all packed into on dish.  There are typically fewer pans to clean up, it serves a lot of people and there is something just so comforting about a casserole.  This enchilada version is all that and more.

There is chicken, beans, rice, cheese and a little heat in each bite, just like your favorite enchiladas.  I went with brown rice but you can use white rice if you prefer.  You could also replace the chicken with cooked ground beef or shredded beef if you prefer.  You could also add in jalapeƱos, corn or green chilies ifs desired.

Being that I was using rice I did not use any tortillas but you could if you wanted, although I don’t think you will miss them.

Don’t forget the cheese

Like any good enchilada there is a lot of cheese in this casserole.  There is some in the chicken mixture and then more on top.  

I used a mexican blend cheese blend, but any combo of cheeses you want to use you can.  A nice pepper jack and white cheddar blend would be great.  You could also use some cojita or queso fresco as well for a more authentic mexican taste.

It is casserole time

Chicken Enchilada Casserole

A quick and easy Chicken Enchilada Rice Casserole that is perfect for a quick weeknight dinner.

20 minPrep Time

30 minCook Time

1 hrTotal Time

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  • 2 cups brown rice
  • 3 cups water
  • 3 cups shredded rotisserie chicken (about 1 small chicken or 1/2 of a large one)
  • 4 cups enchilada sauce (you can use canned to this homemade sauce) )
  • 3 cups shredded mexican blend cheese (or whatever blend you prefer), divided
  • 15 oz refined black beans
  • 15 oz black beans, rinsed and drained
  • 2-3 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Optional Toppings
  • Fresh Chopped Cilantro
  • Sour Cream
  • Salsa
  • Chopped Green Chilies
  • JalapeƱos


  • Preheat oven to 350
  • Spray a large casserole dish with nonstick spray, set aside
  • In a medium saucepan bring water to a boil
  • Once boiling stir in rice and recuse heat to a simmer, cover and let cook until water is absorbed and rice is tender
  • In a large bowl stir together shredded chicken, enchilada sauce, 2 cups shredded cheese, refried beans, black beans and seasoning
  • Once rice is cooked add to chicken mixture nada stir to combine
  • Pour rice mixture into prepared casserole dish
  • Top with remaining cheese
  • Place into oven and cook for 25-30 minutes or until cheese is browning and sauce is bubbling
  • Remove and let cool for 15 minutes before serving
  • Serve with any optional toppings you prefer
  • ENJOY!!


You can replace chicken with 1-2 pounds cooked ground beef if you prefer

It may not be the prettiest, but….

IT IS SO GOOD!  I baked this is a very deep casserole dish, if you baked it in a more rectangle dish it would set up more, but even though it was not firm it was SO GOOD!

It doesn’t have to be super pretty to be super yummy!

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