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Chicken and Rice Enchilada Casserole

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  • Prep 20 min
  • Total 50 min
  • Ingredients 8
  • Servings 8
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This chicken and rice enchilada casserole recipe is one of those recipes I just love making on busy days. Not only because I am an enchilada lover, but also because this casserole allows me to serve my family a flavorful dinner without having to use too many ingredients. The Pepper Jack cheese melts on the corn during baking and it’s delicious over the mix of rice, chicken, beans and enchilada sauce. It’s simply delicious. I hope that you enjoy this chicken and rice enchilada casserole as much as I do.
by Carla Gutierrez
Updated Jan 23, 2017
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  • 1 lb. chicken breast, cubed
  • Salt and pepper to taste
  • 2 cups rice, cooked
  • 1 can enchilada sauce
  • 1 can beans, refried
  • 1 can green chilies, chopped
  • 2 cups Pepper Jack cheese, grated
  • 1 cup corn


  • 1
    Chop the chicken into small pieces and season with salt and pepper to taste. Cook the chicken in a pan lightly oiled.
  • 2
    Preheat the oven to 350°F.
  • 3
    Once the chicken is cooked, remove from the heat and add the enchilada sauce, refried beans, green chilies and cooked rice. Mix all the ingredients until well blended. Pour the chicken and rice mix into a baking dish.
  • 4
    Sprinkle the corn over the mixture. Sprinkle the grated cheese over the corn. Bake for 20 to 30 minutes or until the cheese has melted.

Expert Tips

  • tip 1
    Use spicy refried beans if you want a spicier casserole.

Nutrition Information

No nutrition information available for this recipe
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