Mexican Chicken and Rice Casserole

Mexican chicken and rice casserole combines tender chicken, fluffy rice, black beans, and melted cheese for the ultimate family dinner. Quick to prepare and bursting with bold flavors, this easy casserole makes busy weeknights simple and delicious.

Jump to Recipe

This Mexican chicken and rice casserole is your new weeknight hero when you're craving something cheesy, cozy, and totally crave-worthy! Juicy chicken, fluffy rice, and melty cheese team up with just the right spices for a dish that’s big on flavor and even bigger on comfort.

Creamy, hearty, and ready in a flash — it’s the kind of dinner that disappears fast (because everyone’s coming back for seconds).

🌮 This easy chicken enchilada bake packs all the bold taste of enchiladas into one easy, family-approved dish. It’s a true weeknight hero, fast to make and totally satisfying.

✨ Bonus: The leftovers taste even better the next day (if you’re lucky enough to have any).

What you need to make cheesy Mexican chicken cheese rice casserole:

• 2 tablespoons olive oil
• ¾ cup small diced yellow onion
• ¾ cup small diced red bell pepper, stem and seeds removed
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cup uncooked Jasmine rice,
• 2 cups chicken broth
• 19 ounces enchilada sauce, divided (1 cup to cook rice and 1 ⅓ cups sauce to mix into the remaining ingredients)
• 3 cups pre-cooked and shredded chicken breast meat
• 15.5 ounces black beans, drained and rinsed
• 15.25 ounces whole kernel yellow corn, drained
• 2 cups shredded sharp cheddar-jack cheese,
• 1 ½ tablespoons finely chopped fresh cilantro, optional garnish

☑️ Swap in Colby Jack, Pepper Jack, cheddar, or even a mix of all three!

☑️ Pre-shredded cheese contains anti-caking agents which don't always melt very well, so grate your own for the best gooey, melty texture.

☑️ Out of garlic powder? Use two cloves of fresh minced garlic instead.

✅ Best Choice: Long-grain white rice (like basmati or jasmine) cooks up light and fluffy, so it soaks in flavor beautifully.

👍 Great Option: Medium-grain rice works fine too, though it may turn out slightly stickier than long-grain.

🚫 Skip This: Instant rice, sushi rice, or arborio rice either get mushy or clump together, making the casserole too dense.

KEEP IT SIMPLE: A large rotisserie chicken typically yields about three cups of shredded white and dark meat, which is perfect for easy preparation.

Alternatively, 1.5 pounds of boneless skinless chicken breasts also yields three cups and works just as well. Cook in the oven or on the stovetop, then shred and add to your casserole.

We usually hold on to leftover chicken and use it in our soups and casseroles.

One of the best parts about this easy chicken enchilada casserole is how simple it is to make it your own. Craving freshness, spice, or a little crunch? Try these tasty ideas:

🌿 Fresh & Bright: Top with chopped cilantro or green onions for color and flavor. A squeeze of lime cuts through the richness.

🌶️ Spicy Boost: Kick up the heat with ¼ cup diced green chiles or a small jalapeño sprinkled on before baking.

🧀 Cheesy & Creamy: Add sour cream, guacamole, or even more Monterey Jack, mozzarella, or white cheddar for indulgent cheesy layers.

🥑 Crunch Factor: Finish with crushed tortilla chips for the perfect crunchy contrast to bold Mexican flavors.

FIRST STEP: Preheat oven to 375° F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.

SECOND STEP: To a medium (3 quart) sauce pot with a tight-fitting lid, over medium-high heat, add the olive oil, yellow onion, red bell pepper, garlic powder, dried oregano, salt and black pepper. Stir to combine and cook for 3–4 minutes, or until the vegetables are soft.

THIRD STEP: Add the rice, chicken broth and 1 cup enchilada sauce to the pot and stir to combine.

FOURTH STEP: Bring to a boil, stirring often to ensure the rice does not stick, then once boiling, reduce the heat to low and cover with a tight-fitting lid. Cook for 20 minutes undisturbed, or until the rice is tender and the liquid is fully absorbed.
Remove the lid from the pot and gently fluff the rice with a fork.

FIFTH STEP: Transfer the cooked rice to a large bowl. Add the remaining enchilada sauce (approximately 1 ⅓ cups), shredded chicken, black beans, and corn. Stir the mixture thoroughly, then transfer the mixture to the prepared 9×13 casserole dish and sprinkle with the cheese.

SIXTH STEP: Bake the chicken enchilada rice casserole for 15 minutes, or until the cheese is melted.

Remove the casserole from the oven and garnish with a light sprinkle of fresh chopped cilantro if desired before serving.

💭 Side Salad Idea: Pair it with a crisp green salad and lime vinaigrette for a refreshing, zesty balance.

💭 Classic Pairing: Serve with warm tortillas or crunchy tortilla chips so everyone can scoop, dip, or wrap.

🥄 Big Batch Friendly: Double the recipe to feed a crowd—this casserole is easy to scale up without extra hassle.

🍽️ Potluck Perfect: Bring it to gatherings or family dinners—it travels well and reheats beautifully.

This Mexican chicken and rice casserole makes the perfect make-ahead meal. Here’s the easy game plan:

1️⃣ Assemble Ahead: Mix everything, spread into your baking dish, cover well, and refrigerate overnight.

2️⃣ Bake Next Day: Pull it from the fridge 30 minutes before baking, then cook as directed. Add a few extra minutes if needed.

3️⃣ Freeze for Later: Assemble, wrap tightly, and freeze unbaked. When ready, thaw overnight in the fridge before baking.

Got leftovers? Lucky you—this casserole tastes even better the next day and reheats beautifully.

🥶 Fridge: Keep it right in the baking dish, covered tightly with foil or plastic wrap, for up to 3 days. The flavors deepen as it rests.

❄️ Freezer: Freeze in portions using airtight containers, or wrap the whole dish well in foil. Store for up to 3 months, then thaw overnight in the fridge before reheating.

♨️ Reheating:

• Oven: Cover with foil and warm at 350°F for 15–20 minutes, until hot and bubbly.
• Microwave: Heat in 30-second bursts, stirring between intervals, until evenly warmed.

❓ Do I need to drain the canned ingredients?
Yes! Always drain and rinse your black beans to cut down on sodium and keep the sauce from turning murky. Corn should also be drained so you don’t end up with extra liquid in the casserole.

❓ What’s the best way to keep the casserole from drying out?
Make sure the rice is cooked just until tender—don’t overdo it. Stir in all the enchilada sauce before baking, and if reheating, cover the dish loosely with foil to lock in moisture.

❓ How do I prevent this casserole from getting soggy?
Fluff the rice well and avoid mixing it in while wet. Be sure to drain and rinse both the black beans and the corn thoroughly to eliminate excess moisture.

❓ Is red or green enchilada sauce better for chicken enchiladas?
Red enchilada sauce, made with red chilies, gives a rich, earthy depth of flavor. Green enchilada sauce, made with green chilies and tomatillos, is brighter and zestier. For this casserole, red sauce pairs best with the cheesy, hearty mix of ingredients.

Get the BEST Recipes on Pinterest

Follow Us

Mexican Chicken and Rice Casserole

Mexican chicken and rice casserole combines tender chicken, fluffy rice, black beans, and melted cheese for the ultimate family dinner. Quick to prepare and bursting with bold flavors, this easy casserole makes busy weeknights simple and delicious.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Casserole, Chicken Dinner Ideas, Dinner

Cuisine Mexican

Servings 8 servings

Calories 515 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• ¾ cup small diced yellow onion
• ¾ cup small diced red bell pepper (stem and seeds removed)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cup uncooked Jasmine rice
• 2 cups chicken broth
• 19 ounces enchilada sauce (divided (1 cup to cook rice and 1 ⅓ cups sauce to mix into the remaining ingredients))
• 3 cups pre-cooked and shredded chicken breast meat
• 15.5 ounces black beans (drained and rinsed)
• 15.25 ounces whole kernel yellow corn (drained)
• 2 cups shredded sharp cheddar-jack cheese
• 1 ½ tablespoons finely chopped fresh cilantro (optional garnish)

DIRECTIONS

 

• Preheat oven to 375° F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
• To a medium (3 quart) sauce pot with a tight fitting lid, over medium-high heat, add the olive oil, yellow onion, red bell pepper, garlic powder, dried oregano, salt and black pepper. Stir to combine and cook for 3-4 minutes or until the vegetables are soft.
• Add the rice, chicken broth and 1 cup enchilada sauce to the pot and stir to combine.
• Bring to a boil, stirring often to ensure the rice does not stick, then once boiling, reduce the heat to low and cover with a tight fitting lid. Cook for 20 minutes undisturbed or until the rice is tender and the liquid is fully absorbed.
• Remove the lid from the pot and gently fluff the rice with a fork.
• After transferring the cooked rice to a large bowl, add the remaining enchilada sauce (approximately 1 ⅓ cups), shredded chicken, black beans, and corn. Stir the mixture thoroughly until all ingredients are evenly coated and well-distributed. Then, transfer the mixture to the prepared 9×13 casserole dish and spread it out evenly.
• Transfer the mixture to the prepared 9×13 casserole dish and spread the shredded sharp cheddar-jack cheese evenly over the surface.
• Bake the chicken enchilada rice casserole for 15 minutes or until the cheese is melted.
• Remove the casserole from the oven and garnish with a light sprinkle of fresh chopped cilantro if desired before serving.

Notes

Cooking the onions, bell peppers, and seasonings in olive oil first unlocks their full flavor before adding the rice. Don’t skip this step.
Stirring the rice with the sautéed vegetables for 30-60 seconds before adding liquid helps it absorb more flavor and prevents it from becoming too mushy.
No peeking while the rice cooks! – Lifting the lid lets steam escape, which can lead to unevenly cooked rice. Let it cook undisturbed for 20 minutes before checking for doneness.
Make sure the chicken, beans, and corn are well-mixed with the remaining enchilada sauce before transferring to the baking dish. This keeps the casserole moist and flavorful.
Allow the casserole to sit for 5-10 minutes after baking. This helps the flavors meld and makes it easier to scoop.

Nutrition

Calories: 515kcal | Carbohydrates: 57g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 1263mg | Potassium: 510mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1205IU | Vitamin C: 21mg | Calcium: 243mg | Iron: 3mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes