Chicken and Rice Enchilada Casserole features all the flavors of authentic enchiladas in the form of an easy chicken and rice casserole!

This healthy dinner recipe requires little prep and is amazing for meal prep!

"I love your Chicken and Rice Enchilada Casserole! It is fast to fix, and it taste delicious!"

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– yellow onion – green bell pepper – garlic – yellow corn – chicken breasts – chili powder – white rice – red enchilada sauce – chicken broth – sea salt – cheese



Preheat the oven to 375 degrees F. Add the chopped onion, bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.

Stir in the enchilada sauce, chicken broth, and sea salt and stir well. Similarly, stir in half of the cheese (1 ½ cups).


Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 1/2 cups) of grated cheese.



Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.

Serve the chicken and rice enchilada casserole with tortilla chips and any additional favorite toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.


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