Chicken Enchilada Rice Bake

If you love enchiladas but don’t want to roll tortillas on a weeknight, this chicken enchilada rice bake is the answer.
It takes everything good about enchiladas—tender chicken, zesty sauce, gooey cheese—and layers it into one easy, oven-baked dish.

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You mix everything together in one bowl, pour it into a casserole, and bake until the top is melty and golden.
It’s cozy, crowd-friendly, and makes enough for seconds (or leftovers you’ll actually want to eat).

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Why This Casserole Stays in Rotation

There’s a reason Tex-Mex casseroles are so popular: they’re warm, filling, and low-fuss.
This one’s packed with flavor from enchilada sauce and seasoned chicken, but it’s simple enough for a Tuesday night.

You don’t need any special equipment or hard-to-find ingredients.
The rice cooks right in the sauce, the cheese bubbles over, and the whole thing is ready to serve straight from the pan.

• One bowl and one pan – Minimal cleanup, big flavor.
• No rolling or layering – Easier than traditional enchiladas.
• Perfect for meal prep – Holds up great for lunches or leftovers.
• Customizable – Add beans, corn, or green chiles.
• Satisfying and cheesy – Feels like comfort food without a ton of steps.

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What You’ll Need to Make It Happen

Most of this recipe is made from pantry and fridge staples.
You can use pre-cooked or rotisserie chicken to make it even faster.

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• Cooked Chicken – Shredded or diced. Breasts, thighs, or rotisserie work.
• Uncooked White Rice – Long grain is best for even texture.
• Red Enchilada Sauce – Store-bought or homemade. Use mild or hot depending on taste.
• Chicken Broth – Helps cook the rice and adds flavor.
• Shredded Cheddar or Mexican Blend Cheese – Melts into the rice and tops the bake.
• Canned Black Beans (Optional) – Adds extra fiber and heartiness.
• Corn (Frozen or Canned) – For a bit of sweetness and color.
• Garlic Powder and Onion Powder – Season the base without extra chopping.
• Salt and Pepper – Adjust depending on how salty your broth is.

Optional toppings: chopped cilantro, diced avocado, sour cream, or sliced jalapeños.

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How to Make It in 5 Easy Steps

You’ll stir everything together in a big bowl, bake it in a dish, and call it dinner.

1. Preheat and prep – Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Mix the base – In a large bowl, combine enchilada sauce, broth, garlic powder, onion powder, salt, and pepper. Stir in uncooked rice, cooked chicken, black beans, and corn.
3. Assemble the casserole – Pour the mixture into the prepared baking dish. Spread evenly and top with half the cheese.
4. Bake covered – Cover tightly with foil and bake for 35–40 minutes, or until rice is tender and liquid is mostly absorbed.
5. Uncover and finish – Remove foil, sprinkle with remaining cheese, and bake uncovered for 5–10 more minutes until bubbly. Let rest for 5 minutes before serving.

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Optional Add-Ins and Topping Ideas

Make it spicy, stretch it further, or turn it into a taco-night twist with these easy add-ons.

Add-In or Topping	Why It Works
Diced green chiles	Adds mild heat and classic enchilada flavor
Extra cheese on top	For a more golden, gooey finish
Sliced jalapeños	Fresh or pickled for heat
Tortilla strips	Crunchy texture on top
Fresh cilantro	Brightens the whole dish
Avocado or guac	Adds coolness and creaminess

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How to Store and Reheat It Right

This dish reheats beautifully and keeps its flavor even after a few days.

To store:

• Let cool fully before transferring to airtight containers.
• Refrigerate for up to 4 days.

To reheat:

• Microwave – Add a splash of water and cover loosely. Heat in 60-second intervals.
• Oven – Cover with foil and bake at 325°F until hot throughout.

To freeze:

• Freeze in individual portions for up to 2 months. Thaw in fridge overnight before reheating.

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FAQs About Chicken Enchilada Rice Bake

Can I use brown rice instead?
Yes, but par-cook it first or extend the bake time by 15–20 minutes.

Can I make it vegetarian?
Skip the chicken and use extra beans or veggies like zucchini or bell peppers.

Does it freeze well?
Very well. Just cool completely and freeze in sealed containers.

Can I use green enchilada sauce?
Absolutely. Just swap 1:1 for red—it’ll have a tangier taste.

What kind of cheese is best?
Cheddar, Monterey Jack, or Mexican blend all melt great.