Cheesy Enchilada Rice Casserole: A Flavorful Mexican-Inspired Dinner in Just 35 Minutes 🌶️🧀🍚
1. Introduction
If you’re searching for a quick, hearty, and cheesy dinner, look no further than this cheesy enchilada rice casserole. Combining the richness of Mexican flavors with the comforting texture of a casserole, this dish is perfect for busy weeknights or cozy weekends. With minimal prep and only 35 minutes of cooking time, you can enjoy a delicious recipes with Mexican rice that will satisfy the whole family. Whether you’re craving eggless dinner recipes or a simple casserole, this enchilada casserole with rice is your new go-to.
2. Ingredients for Cheesy Enchilada Rice Casserole
- 1 lb cooked chicken, shredded (or use store-bought rotisserie chicken)
- 1 cup Mexican rice (or jasmine rice as a substitute)
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Optional toppings: sour cream, sliced jalapeños, avocado
3. Step-by-step Instructions to Make the Cheesy Enchilada Rice Casserole
3.1. Prepare the Rice and Chicken
Cook the Mexican rice according to package instructions or use leftover rice for quick preparation. Shred cooked chicken, or if using raw chicken, cook until tender and shred using a fullstar ultimate veggie prep master for easy handling.
3.2. Sauté Vegetables and Chicken
In a large skillet, heat olive oil over medium heat. Add diced onion, chopped bell pepper, and minced garlic. Sauté until fragrant and vegetables are softened, about 5 minutes. Add cooked chicken, cumin, and chili powder. Stir well to combine and heat through.
3.3. Mix with Enchilada Sauce and Rice
Pour enchilada sauce over the chicken and vegetables. Mix thoroughly and simmer for 5 minutes to allow flavors to meld. Stir in cooked rice, ensuring it is evenly coated with the sauce mixture.
3.4. Assemble and Bake the Casserole
Preheat your oven to 375°F (190°C). Transfer the rice and chicken mixture into a greased 9×13-inch baking dish. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top. Bake uncovered for 15 minutes, or until cheese is bubbly and golden.
3.5. Garnish and Serve
Garnish with fresh cilantro and serve hot. For an extra cheesy experience, pair with creamy chicken and spinach casserole or enjoy with some sliced jalapeños and sour cream. For a quicker cleanup, consider using a nonstick cookware set.
4. Tips for Perfecting Your Cheesy Enchilada Rice Casserole
- Use leftover cooked rice for faster prep and better flavor absorption.
- Feel free to substitute shredded beef or beans for added variety.
- For extra heat, add diced jalapeños or hot sauce.
- Serve with fresh lime wedges and a side of Mexican street corn for an authentic touch.
5. Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 2-3 minutes, stirring halfway through, or reheat in the oven at 350°F (175°C) for 15 minutes. This baked chicken enchilada casserole keeps well, making it perfect for meal prep or leftovers.
6. Serving Suggestions to Elevate Your Mexican Rice Casserole Chicken
Pair this dish with a fresh green salad or some crispy tortilla chips. For an added protein boost, serve with bang-bang chicken sliders or include a side of garlic chicken wraps. This versatile casserole is ideal for casual family dinners or cozy date nights.
7. Frequently Asked Questions (FAQs) about Cheesy Enchilada Rice Casserole
What makes this cheesy enchilada rice casserole a quick dinner?
This casserole comes together in just 35 minutes, thanks to pre-cooked rice and shredded cooked chicken. The minimal prep work makes it ideal for busy weeknights.
Can I substitute the chicken with vegetarian options?
Absolutely! Use black beans, corn, or grilled vegetables for a vegetarian-friendly version of this casserole recipes Mexican.
How do I make this dish spicier?
Add diced jalapeños or a splash of hot sauce to increase the heat level. You can also opt for a spicy enchilada sauce for an extra kick.
Is this an eggless dinner recipe?
Yes! This cheesy enchilada rice casserole is completely egg-free and suitable for all eggless dinner recipes lovers.
8. Final Thoughts and Conclusion
This cheesy enchilada rice casserole combines classic Mexican flavors with the comfort of a baked casserole, making it an ideal dish for quick, satisfying dinners. Its versatility and rich cheesy taste make it a crowd-pleaser, especially when served with fresh garnishes or a side salad. With simple ingredients and a short cooking time, this cheesy enchilada rice casserole will quickly become a staple in your dinner rotation. Enjoy exploring different toppings or side dishes to make it uniquely yours!
Print
Chicken Enchilada Rice Casserole (35 minutes)
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Egg-Free
Description
Cheesy Enchilada Rice Casserole is a quick and flavorful Mexican-inspired dinner perfect for busy weeknights. This hearty dish combines tender shredded chicken, seasoned rice, and melty cheese, all baked to golden perfection. Packed with vibrant flavors and minimal prep, it’s an easy-to-make casserole that satisfies the whole family in just 35 minutes.
Ingredients
- 1 lb cooked chicken, shredded (or use store-bought rotisserie chicken)
- 1 cup Mexican rice (or jasmine rice as a substitute)
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Optional toppings: sour cream, sliced jalapeños, avocado
Instructions
- Cook the Mexican rice according to package instructions or use leftover rice.
- In a large skillet, heat olive oil over medium heat. Saute diced onion, chopped bell pepper, and minced garlic until softened, about 5 minutes.
- Add shredded chicken, cumin, and chili powder. Stir well and heat through.
- Pour enchilada sauce into the skillet, mixing thoroughly. Let simmer for 5 minutes to meld flavors.
- Stir in cooked rice until evenly coated with the sauce.
- Preheat oven to 375°F (190°C). Transfer the mixture into a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar and Monterey Jack cheese evenly on top.
- Bake uncovered for 15 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro and serve hot. Optional: top with sour cream, jalapeños, or avocado.
Notes
- Use leftover cooked rice for faster preparation and better flavor absorption.
- Feel free to substitute shredded beef or beans for added variety.
- For extra heat, add diced jalapeños or hot sauce.
- Serve with lime wedges and Mexican street corn for an authentic touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican