this is the best Chicken Enchilada Casserole You will eat it someday! Place everything in a casserole dish and enjoy a healthy chicken casserole in just 60 minutes.
I made this easy chicken enchilada casserole “Everything except the tortilla chicken enchilada casserole.” I ditched the soggy tortillas and swapped them out for rice to create a special casserole the whole family will love.
P.S: This delicious serving contains over 30 grams of protein and is packed with lean protein and vegetables. score!
Everything is done raw!
What I love most about this casserole is that everything goes raw. There is no additional sautéing or cooking other than chopping, mixing and baking.
chicken
This recipe uses chicken breast, but boneless, skinless chicken breast will work too! I chose to cut it into bite-sized pieces for even cooking, but you can always leave the breast whole if you prefer.
vegetable
Bell peppers, onions, and beans help create a casserole full of vegetables and flavor. Choose your vegetables creatively and add whatever you have on hand. Here are some suggestions that really work:
- potato
- sweet potato
- Butternut Squash
- kale
enchilada sauce
Your choice of enchilada sauce will add a tangy flavor. so? Check how the enchilada sauce tastes before using. Some sauces are blander than others, so keep that in mind!
My favorite enchilada sauce is Frontera Red Chili Sauce, but any kind will work… Even homemade sauce works!
rice
Finally, I ditched the tortillas in favor of RICE! Rice really makes this a “casserole” if you ask me. Keep scrolling to read my long-winded answer to what type of rice you should use in this casserole, because I tested several types!
Let’s talk about rice
Long grain white rice: Long-grain white rice is my favorite food to eat, including casseroles. It cooks evenly without being tough and is really delicious.
rice substitute
Long grain brown rice: If you choose to use regular long-grain brown rice, the cooking time will increase by 30 minutes to an hour. This is because long-grain brown rice takes longer to cook than white rice.
Instant rice: I haven’t tried this, but I hope quick cooking brown/white rice will work. I use this product in one of my similar casseroles (Southwest Chicken Casserole). One thing you may want to change is the amount of liquid. I will reduce the enchilada sauce to 1 cup and the broth to 1/2 cup.
How do I reheat chicken enchilada casserole?
If you want to reheat chicken enchilada casserole, you have a few options.
- microwave: Cook this chicken enchilada casserole recipe in a microwave-safe bowl over high heat for 1.5 to 2 minutes.
- oven: Preheat oven to 350°F. Place the whole chicken enchilada casserole back in the oven (in the casserole dish) and reheat for about 20 minutes or until warm.
- Cooktop: Add 1/2 tablespoon olive oil to a large skillet. Then transfer the casserole to a skillet and fry over medium/high heat for about 5 minutes or until warm.
Can you freeze chicken enchilada casserole?
Chicken Enchilada Casserole is the perfect recipe to freeze. We recommend cooking this casserole in a disposable casserole dish and placing it in the freezer immediately. Additionally, for best results, we recommend storing the cheese until reheated.
map: Let the casserole cool completely. Then cover with plastic wrap and press into the casserole to remove as much air as possible. Cover with tin foil and write the expiration date (3 months from the date of creation) and the name of the casserole. Then freeze for up to 3 months!
Reheat: To reheat, thaw completely and then reheat using one of the reheating methods above!
save
Store this casserole in an airtight glass container in the refrigerator for up to 5 days. I recommend dividing this casserole into single servings for an easy to-go meal prep option!
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Preheat oven to 375°F and spray casserole dish with cooking spray.
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Add all ingredients except shredded cheese to casserole dish and stir until all ingredients are combined.
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Cover with aluminum foil (don’t skip this part) and bake for 30 minutes. Then remove and stir. It will still be a little soupy, but don’t worry. This is how it should be! Place back in the oven, cover and bake for another 30 minutes.
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Remove from the oven, sprinkle with shredded cheese, and return to the oven for 3 to 5 minutes to completely melt the cheese.
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Remove and let sit for about 5-10 minutes before cutting and serving*. Top with fresh cilantro, Greek yogurt or sour cream and a squeeze of lime.
- This recipe was updated in May 2026. Find the original recipe here.
- You can replace the chicken broth with water or vegetable broth.
- Once the casserole has cooled, let it sit for at least 5 to 10 minutes before continuing to cook. If the brown rice is still a little crunchy, covering it with a lid and leaving it there will help it continue to cook.
calorie: 335 calorie, carbohydrate: 48 g, protein: 22 g, province: 6 g, fiber: 7 g, sugar: 7 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
