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Easy Chicken Enchilada Rice Casserole

Easy Chicken Enchilada Rice Casserole bakes tender shredded chicken and fluffy rice in a smoky red enchilada sauce, finished with a melted cheddar blanket. You’ll get hearty, saucy layers with golden, crisp edges in about 30 minutes of oven time.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

2 cups cooked white rice
  • 2 cup cooked white rice
2 cups shredded cooked chicken
  • 2 cup shredded cooked chicken
2 cups red enchilada sauce
  • 2 cup red enchilada sauce
1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack
  • 0.5 cup shredded Monterey jack
1/2 cup sour cream
  • 0.5 cup sour cream
1 tsp cumin
  • 1 tsp cumin
Fresh cilantro and lime, for serving
  • 1 fresh cilantro
  • 1 lime

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a baking dish or sheet pan. Make sure it’s ready before you assemble so the cheese bakes evenly.
  2. Mix the cooked white rice, shredded cooked chicken, red enchilada sauce, sour cream, and cumin in a bowl until evenly combined. You should see a uniform smoky red color with no dry rice pockets.
  3. Spread the mixture into the greased baking dish and top with shredded cheddar cheese and shredded Monterey jack. Cover the entire surface so the edges crisp as the top melts.
Bake
  1. Bake at 375°F for 20-25 minutes, until the cheese is melted and the edges turn golden and crisp. Look for bubbling sauce around the perimeter as the visual cue.
  2. If you want extra crispy edges, broil for the last 2 minutes. Watch closely so the cheese browns without burning.
Serve
  1. Garnish with fresh cilantro and squeeze lime over the hot casserole right before serving. The brightness of lime helps balance the smoky enchilada sauce.

Notes

Pro tip: Using rotisserie chicken cuts prep time, and mixing the sour cream in well prevents dry spots in the rice. Store leftovers covered in the refrigerator for up to 3-4 days; reheat in the oven or microwave until hot. Freeze yes—portion, cool completely, then freeze up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat sour cream and a reduced-fat cheese blend to reduce calories while keeping the same casserole texture.