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Cheesy Chicken and Rice Enchilada Casserole

Perfect for a big family dinner, this cheesy chicken and rice enchilada casserole recipe is sure to be a crowd pleaser!
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Prep Time: 10 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 -10


  • 1 cup brown rice
  • 2 1/2 cups chicken broth
  • 4 teaspoons Mexican seasoning mix or taco seasoning divided
  • 1 large green bell pepper chopped in 1/2 inch pieces
  • 1 large red bell pepper chopped in 1/2 inch pieces
  • 1 small yellow onion about 1 cup chopped
  • 2 lb boneless skinless chicken breasts cut into 1/2 inch pieces
  • 1 tablespoon olive oil
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 4 oz can chopped green chiles
  • 1/2 cup sour cream
  • 1 cup green chile enchilada sauce or salsa verde
  • 1/2 teaspoon kosher salt if needed
  • 2 cups shredded Mexican cheese blend or cheddar
  • 2-3 tablespoons chopped fresh cilantro


  • Combine the rice, chicken broth and 2 teaspoons of the spice mix in a small saucepan over high heat. When the broth boils reduce heat to a low simmer and cover with a lid. Simmer for 40-45 minutes, until the rice is tender. Uncover, test the rice for doneness and fluff with a fork.
  • While the rice is cooking, prep the peppers, onions and chicken. Warm the oil in a dutch oven or very large pot over medium-high heat. Add the peppers and onions to the skillet and stir to coat. Allow them to cook for about 2 minutes. Add the chicken to the skillet, sprinkle with the remaining 2 teaspoons spice mix and continue cooking, stirring frequently, until the chicken is cooked through, about 7-10 minutes.
  • Add the beans, green chiles, sour cream and green chile sauce to the skillet. Stir to combine and bring to a low simmer. Add the cooked rice, stir again, taste and adjust the salt as desired. Sprinkle generously with the cheese. Cover with a lid and remove from the heat to allow the cheese to melt, 5-10 minutes. Sprinkle with the cilantro before serving.


To reduce the prep time, you could use par-boiled white rice or 90 second microwaveable rice.[br]This dish definitely is a big family portion, you could easily halve the recipe.[br]Depending on the saltiness of the chicken broth and taco seasoning you use, you may want to add 1/2 teaspoon or so of salt, after tasting the final recipe, before adding the cheese.


Serving: 1g | Calories: 572kcal | Carbohydrates: 24g | Protein: 62g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 182mg | Sodium: 1970mg | Fiber: 5g | Sugar: 6g