This Chicken Enchilada Rice with Corn Casserole brings together tender chicken, fluffy rice, and sweet corn, all wrapped in the delicious flavors of enchilada sauce and melted cheese. This casserole is the perfect solution for a comforting, flavorful weeknight dinner or a cozy dish to share at family gatherings. Packed with layers of Mexican-inspired ingredients, it’s a crowd-pleaser that everyone will enjoy!

My family can never resist a good casserole, especially when it’s packed with bold flavors like this Chicken Enchilada Rice with Corn Casserole. It’s become our go-to dish when we need something that’s hearty, flavorful, and comforting. The combination of juicy chicken, sweet corn, and cheesy rice makes each bite irresistible. My husband is always excited when he knows this is for dinner, and it’s one of those dishes that gets requested again and again. The best part? It’s so easy to make, and it brings everyone to the table without any complaints!

Why You’ll Love Chicken Enchilada Rice with Corn Casserole

• Quick and Easy: This casserole comes together in just one dish, making prep and cleanup a breeze.
• Cheesy Goodness: Melted cheese over every bite ensures a deliciously gooey texture.
• Hearty and Satisfying: The combination of rice, chicken, and corn is filling and perfect for any night of the week.
• Family Favorite: With all the classic flavors of enchiladas in a baked form, it’s a hit with kids and adults alike.
• Perfect for Leftovers: It reheats beautifully, making it a great meal prep option.

Ingredients Notes For Chicken Enchilada Rice with Corn Casserole

• Chicken: Shredded rotisserie chicken or any leftover cooked chicken works well.
• Rice: Use cooked white or brown rice. Pre-cooked rice helps speed things up.
• Enchilada Sauce: Red enchilada sauce gives a traditional flavor, but green enchilada sauce is also delicious.
• Corn: Fresh, canned, or frozen corn adds a touch of sweetness and texture.
• Cheese: A blend of cheddar and Monterey Jack cheese makes this casserole extra creamy and flavorful.
• Spices: A little cumin and chili powder give it an authentic Mexican-inspired taste.

Recipe Steps for Chicken Enchilada Rice with Corn Casserole

Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C). Grease a large baking dish.

Step 2: Cook the Rice

1. Cook 2 cups of white or brown rice according to the package instructions, or use pre-cooked rice for convenience.

Step 3: Prepare the Filling

1. In a large bowl, combine 3 cups of shredded chicken, 2 cups of cooked rice, 1 ½ cups of enchilada sauce, 1 can of corn (drained), 1 cup of shredded cheddar cheese, and 1 teaspoon each of cumin and chili powder. Mix until everything is well combined.

Step 4: Assemble the Casserole

1. Transfer the chicken and rice mixture into the prepared baking dish. Sprinkle an additional 1 cup of shredded cheddar and Monterey Jack cheese over the top.

Step 5: Bake

1. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

1. Garnish with chopped fresh cilantro, a squeeze of lime juice, and serve with sour cream or avocado on the side.

Storage Options

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: This casserole freezes well for up to 2 months. Just wrap tightly and reheat when needed.

Variations & Substitutions

• Vegetarian: Swap out the chicken for black beans, pinto beans, or extra veggies like bell peppers.
• Spicy Kick: Add some diced jalapeños or use a spicier enchilada sauce for extra heat.
• Healthier Version: Use brown rice and reduced-fat cheese to make this dish lighter without sacrificing flavor.

Chicken Enchilada Rice with Corn Casserole

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Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Serving Size 6

Ingredients

• For the Chicken Enchilada Rice:
• 2 cups cooked rice white or brown
• 2 cups cooked chicken shredded (rotisserie chicken works great)
• 1 can 15 oz black beans, drained and rinsed
• 1 can 10 oz red enchilada sauce
• 1 cup corn fresh, frozen, or canned
• 1 cup shredded cheddar cheese plus extra for topping
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1/4 cup fresh cilantro chopped (optional, for garnish)
• For the Corn Casserole:
• 1 can 15 oz whole kernel corn, drained
• 1 can 15 oz creamed corn
• 1 cup sour cream
• 1/2 cup melted butter
• 1 package 8.5 oz cornbread mix
• 1 cup shredded cheese cheddar or Mexican blend
• Salt and black pepper to taste

Instructions

• Prepare the Chicken Enchilada Rice:
• Preheat Oven: Preheat your oven to 350°F (175°C).
• Mix Ingredients: In a large bowl, combine the cooked rice, shredded chicken, black beans, enchilada sauce, corn, cumin, chili powder, salt, and pepper. Mix well until everything is evenly combined.
• Transfer to Baking Dish: Spread the enchilada rice mixture in the bottom of a greased 9x13-inch baking dish. Sprinkle the 1 cup of shredded cheddar cheese on top.
• Prepare the Corn Casserole:
• Mix Corn Casserole Ingredients: In another bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, cornbread mix, shredded cheese, salt, and pepper. Stir until fully combined.
• Spread Over Rice: Pour the corn mixture over the enchilada rice layer in the baking dish, spreading it evenly.
• Bake:
• Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the corn casserole is set and the top is golden brown.
• Serve:
• Garnish: Once baked, remove from the oven and let it cool slightly. Garnish with fresh cilantro if desired.

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