When it comes to comforting weeknight meals that deliver both flavor and ease, this Chicken & Rice Enchilada Casserole checks every box. With layers of tender chicken, fluffy rice, creamy sauce, and melted cheese, it’s the kind of dish that satisfies every member of the family. Whether you’re feeding picky eaters or a crowd of hungry guests, this casserole always wins over hearts and stomachs.
It’s especially ideal for those busy evenings when you need to get dinner on the table quickly without sacrificing taste. Using a handful of pantry staples and cooked ingredients, you can assemble this casserole in minutes and let the oven do the rest. The combination of red enchilada sauce and cream of chicken soup brings bold Tex-Mex flavors with a creamy, indulgent twist.
This dish also happens to be wonderfully adaptable. Add green chiles for a bit of kick, or toss in extra veggies to stretch the meal even further. It’s one of those recipes that gives you room to be creative while still delivering the satisfying, cheesy comfort of a classic casserole.
Whether served on its own or paired with a crisp green salad or chips and salsa, this casserole fits right into any dinner lineup. Make it ahead, freeze the leftovers, or serve it hot and fresh—it’s a go-to recipe you’ll come back to time and again.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients :
- 3 cups cooked shredded chicken
- 2 cups cooked rice (white or brown)
- 1 can (10 oz) red enchilada sauce
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup diced green chiles (optional)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Toppings: chopped cilantro, sliced jalapeños, green onions, or extra cheese
Instructions:
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