Description
Chicken Enchilada Rice Casserole is a fast, comforting gluten-free dinner that delivers bold enchilada flavor in one easy bake. Tender chicken, fluffy rice, zesty enchilada sauce, and melty cheese come together in a dish that’s ready in 35 minutes.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1½ cups red enchilada sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1½ cups shredded cheddar or Mexican blend cheese
- 2 tbsp chopped cilantro or green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in uncooked rice, chicken broth, enchilada sauce, salt, black pepper, and cumin.
- Add cooked chicken and mix until well combined.
- Transfer mixture to the prepared baking dish and spread evenly.
- Cover tightly with foil and bake for 25 minutes, or until rice is tender.
- Remove foil, sprinkle cheese evenly over the top, and bake uncovered for 5–10 minutes until melted and bubbly.
- Let rest for 5 minutes, garnish if desired, and serve warm.
Notes
- For extra heat, add a diced jalapeño with the onion.
- Leftovers can be refrigerated in an airtight container for 3–4 days and reheated.
- To save time, use cooked rice or pre-cooked rotisserie chicken.
- You can use white or brown rice; adjust liquid and bake time as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1/6 of casserole)
- Calories: Approximately 350-360 per serving
- Sugar: Approximately 6-8 g
- Sodium: Approximately 600-750 mg
- Fat: Approximately 18-22 g
- Saturated Fat: Approximately 9-12 g
- Unsaturated Fat: Approximately 7-10 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 40-45 g
- Fiber: Approximately 2-3 g
- Protein: Approximately 25-28 g
- Cholesterol: Approximately 75-95 mg
Keywords: Chicken Enchilada Rice Casserole, enchilada rice bake, gluten-free chicken casserole, Mexican casserole, weeknight dinner, cheesy chicken rice bake