This post contains affiliate links. Please see our disclosure policy.

Need a simple dinner recipe that is ready in less than 30 minutes, look no further. This Chicken Enchilada Casserole is simple to make and full of flavor. We love serving this with Roasted Broccoli and Homemade Corn Salsa.

Chicken Enchilada Casserole baked in a white baking dish.
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

This recipe is a twist on the classic chicken casserole.

This Chicken Enchilada Casserole is so easy to make you only need 6 simple ingredients and is ready in less than 30 minutes.

It does have some bold flavor with the enchilada sauce so be careful and look at the label before you buy.

I used a mild and my hubby still thought it was spicy (he’s a wimp) but with sour cream he loved it. 

How to Make Chicken Enchilada Casserole:

This recipe is really easy to make.

Prepare Chicken and Rice: Start by preparing and cooking your rice. I usually have cooked and prepared chicken on hand for making dinners throughout the week.

Use my All-Purpose Chicken recipe if you need some prepared chicken for this casserole or any chicken dinner you may be planning on making.

If you do not have chicken ready, cook and prepare some chicken or use a rotisserie chicken for this recipe.

Once your rice and chicken are prepared and ready, it’s time to make the casserole.

Mix: Combine all the ingredients into a large mixing bowl and mix together well. Add the mix to a casserole dish. Top with remaining cheese and bake.

ingredients for the chicken enchilada casserole.

Ingredient Notes:

  • Instant Rice – cooked according to the box instructions.
  • Chicken – cooked and shredded for the casserole.
  • Canned Corn – 1 can of corn drained.
  • Enchilada Sauce – I used a can of Red Enchilada Sauce for this recipe.
  • Shredded Cheese – divided to be mixed in and top the casserole. I used a blend of Mexican cheese.
  • Sour Cream – top the casserole with a dollop of sour cream when serving.
Chicken Enchilada Casserole served on a white plate.

Directions:

Step One: Start by cooking rice according to package directions.

Once cooked then set aside.

rice cooked in a pot with sauce and chicken on the side.

Step Two: Next preheat the oven and prepare a casserole dish with non-stick cooking spray.

Step Three: Combined your cooked rice, cooked chicken, corn, enchilada sauce, and 1 cup of cheese and mix well. Add all of this to a casserole dish.

sprinkling cheese on top of the casserole before baking.

Step Four: Last top with remaining cheese and bake until cheese is melted.

Serve topped with sour cream.

Chicken Enchilada Casserole baked in the casserole dish.

What you need:

For this recipe, I used a 9×13 casserole dish but a slightly smaller casserole dish will work for this recipe.

serving the casserole out of the baking dish with a metal spoon.

Recipe Tip:

This recipe calls for cooked and shredded chicken. If you want to save time for recipes like this then check out my recipe for all-purpose slow cooker chicken.

You can make chicken once and use it for recipes for the entire week. I love using it for salads or soups for quick lunch and tossing it in casseroles like this for dinner.

closeup of the baked chicken enchilada casserole in the baking dish.

Freezing Chicken Enchilada Casserole:

To freeze this recipe follow directions until step 2. Making sure chicken and rice is cooked still and everything mixed together well.

Place the casserole in a freezer friendly aluminum casserole dish. Cover tightly and then place in the freezer.

Freeze for 2-3 months then place in the fridge to thaw overnight when you are ready to cook. Once thawed then cook according to directions.

top-down view of the chicken enchilada casserole served on a white plate with sour cream.

Try some of my other favorite Chicken Casseroles:

Crack Chicken CasseroleThis Crack Chicken Casserole is made with shredded hashbrown potatoes, bacon, and ranch seasoning. It’s a favorite with my family and a recipe you are sure to love. 

Dorito Chicken CasseroleThis Dorito Chicken Casserole was a huge hit with my family. A creamy chicken base topped with Dorito chips then baked. I knew my kids would love this since they love my recipe for Ritz Cracker Chicken Casserole so much and this is pretty simple. 

Chicken Bacon Ranch CasseroleThis Chicken Bacon Ranch Casserole is loaded with creamy Alfredo sauce, ranch seasoning, chicken, bacon, and baked with cheese. The perfect comfort food and a dinner that won over my entire family! The flavors will be a family favorite for years to come!

closeup of the chicken enchilada casserole served on a white plate.

If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAMPINTEREST, and YOUTUBE.

 

Chicken Enchilada Casserole

Need a simple dinner recipe that is ready in less than 30 minutes, look no further. This Chicken Enchilada Casserole is simple to make and full of flavor
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 8 servings
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 cups Instant rice, (cooked according to box instructions)
  • 2 cups Chicken , (cooked and shredded)
  • 1 can Corn, (drained)
  • 28 oz Enchilada sauce, (red)
  • 2 cups Shredded Mexican blend cheese, (divided)
  • 1/2-1 cup Sour cream, (for topping)

Instructions 

  • Start by cooking rice according to package directions. Preheat oven to 375 degrees. 
  • Combined cooked rice, cooked chicken, corn, enchilada sauce, and 1 cup of cheese and mix well. Add this to a casserole dish. Top with remaining cheese. 
  • Bake for 15-18 minutes until cheese is melted. Serve topped with sour cream.
    Optional garnish: Fresh diced cilantro.

Video

Notes

Recipe Tip:
This recipe calls for cooked and shredded chicken. If you want to save time for recipes like this then check out my recipe for all-purpose slow cooker chicken.
You can make chicken once and use it for recipes for the entire week. I love using it for salads or soups for quick lunch and tossing it in casseroles like this for dinner.
Freezing Chicken Enchilada Casserole:
To freeze this recipe follow directions until step 2. Making sure chicken and rice is cooked still and everything mixed together well.
Place the casserole in a freezer friendly aluminum casserole dish. Cover tightly and then place in the freezer.
Freeze for 2-3 months then place in the fridge to thaw overnight when you are ready to cook. Once thawed then cook according to directions.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 26g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 1078mg | Potassium: 75mg | Fiber: 2g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 2.3mg | Calcium: 207mg | Iron: 2.3mg
Like this recipe? Rate and comment below!

Save

SaveSaveSaveSave

About Jennie

I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating