Imagine a cozy, comforting dish that brings together the spicy, tangy flavors of enchiladas with the hearty goodness of rice and chicken. The Chicken Enchilada Rice Bake Recipe is exactly that—a perfect blend of textures and tastes that makes for an easy dinner the whole family will love. It’s one of those meals you’ll want to make again and again because it’s flavorful, filling, and effortlessly satisfying.
Ingredients You’ll Need
Gathering simple, no-fuss ingredients is the first step to creating this delicious dish. Each item plays an important role in crafting the perfect balance of flavor, color, and texture that makes this recipe so special and approachable.
- 2 cups instant rice: Its quick-cooking nature makes preparation a breeze, and it soaks up the saucy flavors beautifully.
- 2 cups water: To cook the rice perfectly tender and fluffy.
- 3 cups cooked chopped chicken: A lean, protein-packed base that brings heartiness to the bake.
- 1 (15-oz) can black beans, drained and rinsed: Adds protein, fiber, and a nice earthy bite.
- 1 cup corn kernels: For subtle sweetness and vibrant bursts of color throughout the dish.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained: Brings a mild kick and freshness with every spoonful.
- 2 cups shredded cheddar cheese, divided: Its rich, melty goodness is essential for that irresistible cheesy topping and binding the bake together.
- 2 (10-oz) cans red enchilada sauce: The heart of the recipe that infuses every bite with zesty, smoky spice.
- 1/2 cup chicken broth (or water): To keep the bake moist and enhance savory depth.
How to Make Chicken Enchilada Rice Bake Recipe
Step 1: Prepare the Oven and Pan
First things first, set your oven to 350ºF and get a 9×13-inch baking pan ready by giving it a good spray with cooking spray. This step ensures your bake won’t stick and cleans up easily later on, giving you one less thing to worry about after dinner.
Step 2: Cook the Instant Rice
While the oven preheats, boil 2 cups of water in a medium saucepan. Once boiling, add the instant rice, cover the pot, and turn off the heat. Let it sit undisturbed for 5 minutes. In this step, the rice fluffs up nicely and soaks in the water, providing the perfect base for all the other ingredients to mingle with.
Step 3: Mix the Ingredients
Now in a large bowl, toss together the cooked rice, chopped chicken, drained black beans, sweet corn kernels, and drained diced tomatoes with green chilies. Stir in 1½ cups of shredded cheddar cheese alongside the red enchilada sauce and chicken broth. This mixture will come together into a flavorful, saucy filling that’s ready to head into the oven.
Step 4: Assemble and Bake
Pour your combined mixture into the sprayed baking pan, spreading it out evenly. Sprinkle the remaining ½ cup of cheddar cheese on top for that golden, melty finish. Bake it in your preheated oven for 20 to 25 minutes, until the cheese is bubbly, melted, and perfectly browned on the edges. Your kitchen will smell amazing at this point!
How to Serve Chicken Enchilada Rice Bake Recipe
Garnishes
To take this dish over the top, sprinkle freshly chopped cilantro for a bright, herbal contrast and add a dollop of sour cream for creaminess. Thinly sliced green onions or a squeeze of fresh lime juice also work beautifully to lift the flavors and add a little zest.
Side Dishes
This bake stands strong on its own but pairs wonderfully with simple, fresh sides like a crisp green salad, avocado slices, or even a game-changing Mexican street corn salad. These sides add freshness and balance to round out your meal perfectly.
Creative Ways to Present
Try scooping the Chicken Enchilada Rice Bake into individual ramekins for charming servings, or use it as a filling for lettuce wraps to add a fun, low-carb twist. You might also serve it alongside warm tortillas for a DIY enchilada-inspired feast everyone can enjoy.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your first serving, store any leftovers in an airtight container in the refrigerator. This dish holds up well for 3 to 4 days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to save some for a longer stretch, the Chicken Enchilada Rice Bake Recipe freezes beautifully. Portion it into freezer-safe containers and it will keep for up to 3 months. Just thaw overnight in the fridge before reheating for convenience on busy days.
Reheating
Reheat servings gently in the microwave or oven until warmed through. Adding a splash of chicken broth or water can help keep it moist during reheating, ensuring that creamy, cheesy texture remains just right.
FAQs
Can I use brown rice instead of instant rice?
Absolutely! Brown rice will add a nuttier flavor and more fiber, but be sure to cook it fully before assembling the bake since it requires a longer cooking time than instant rice.
Is it possible to make this recipe vegetarian?
Yes, simply omit the chicken and add extra beans or vegetables like bell peppers and zucchini to keep it hearty and satisfying without the meat.
What type of cheese works best in this bake?
Cheddar is classic for its sharp taste and melting ability, but you can mix in Monterey Jack or pepper jack for extra creaminess and a spicy kick.
Can I prepare this dish in advance?
Definitely! You can assemble everything and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How spicy is this Chicken Enchilada Rice Bake Recipe?
It has a pleasant mild heat from the enchilada sauce and Rotel tomatoes, but you can adjust the spice level by choosing mild or hot enchilada sauce or adding fresh jalapeños if you love a little extra kick.
Final Thoughts
If you’re searching for a dish that combines comfort with vibrant Mexican-inspired flavors, the Chicken Enchilada Rice Bake Recipe should be your next go-to. It’s easy to make, uses ingredients you probably have on hand, and results in a cheesy, savory feast that feels like a warm hug on a plate. I can’t wait for you to try it and make it a regular in your home as much as I have in mine!
Print
Chicken Enchilada Rice Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Rice Bake is a delicious and easy one-dish meal that combines flavorful chicken, instant rice, black beans, corn, and spicy enchilada sauce, topped with melted cheddar cheese. Perfect for a satisfying family dinner, this casserole bakes in under 30 minutes and offers a comforting Mexican-inspired dish with minimal prep.
Ingredients
Rice and Liquid
- 2 cups instant rice
- 2 cups water
- 1/2 cup chicken broth (or water)
Main Ingredients
- 3 cups cooked chopped chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
Cheese and Sauce
- 2 cups shredded cheddar cheese, divided
- 2 (10-oz) cans red enchilada sauce
Other
- Cooking spray (for greasing the pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Spray a 9×13-inch baking pan with cooking spray to prevent sticking, and set it aside.
- Cook the Instant Rice: In a medium saucepan, bring 2 cups of water to a boil. Stir in the instant rice, cover the pan, and immediately turn off the heat. Let the rice stand for 5 minutes until all the water is absorbed and the rice is tender.
- Combine Ingredients: In a large bowl, mix the cooked rice with the chopped chicken, drained black beans, corn kernels, drained Rotel tomatoes with green chilies, 1½ cups of shredded cheddar cheese, red enchilada sauce, and chicken broth. Stir everything until well combined.
- Assemble the Casserole: Pour the mixture into the prepared 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, until the cheese on top is melted, bubbly, and slightly golden.
Notes
- This bake is great for meal prep and can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can substitute cooked rotisserie chicken to save time.
- For a spicier dish, add chopped jalapeños or use a hotter enchilada sauce.
- Serve with sour cream, guacamole, or chopped fresh cilantro for extra flavor.
- Ensure the cans of beans and tomatoes are well drained to avoid excess moisture in the casserole.
