Shredded Chicken And Rice Enchilada Bake

Name: Shredded Chicken And Rice Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 cups shredded cooked chicken; 2 cups cooked rice (white or brown); 2 cups enchilada sauce; 1 cup shredded cheese (cheddar or Monterey Jack); 1 can black beans, rinsed and drained; 1 cup corn (frozen or canned); 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Fresh cilantro, for garnish

Highlighted under: Favorite Comfort Food Favorites

I absolutely love making this Shredded Chicken And Rice Enchilada Bake because it's such a comforting dish packed with flavor. The combination of tender shredded chicken, fluffy rice, and zesty enchilada sauce bakes together beautifully, creating a cozy meal perfect for sharing. Plus, it’s a fantastic way to use up leftover chicken! I often prepare this dish when I crave something satisfying yet simple, and it always ends up a family favorite.

Created by

Isobel Fairfax

Last updated on 2026-02-23T21:57:36.863Z

Each time I make this dish, I find myself reminiscing about family gatherings where hearty food was a centerpiece. The flavors in this bake blend so well, especially when I use homemade enchilada sauce for that extra kick. I remember the first time I added a sprinkle of lime juice right before serving; it elevated the entire meal and made the flavors pop. It’s a small tweak, but it made all the difference!

When perfecting the baking time, I learned that letting the dish rest after it comes out of the oven allows the flavors to meld together even better. Using a mix of both white and brown rice creates a lovely texture contrast too. This is a recipe that never fails to impress my guests and keep my family coming back for seconds!

Why You'll Love This Recipe
Savory combination of chicken, rice, and enchilada flavors
Comforting, one-dish meal that satisfies everyone
Quick to prepare, making it perfect for busy weeknights

Mastering the Bake Technique

Achieving a perfectly baked Shredded Chicken And Rice Enchilada Bake hinges on the even distribution of ingredients. When layering, ensure the mixture is evenly spread across the baking dish to promote uniform cooking. This technique helps the flavors meld beautifully as the dish bakes, creating that comforting texture everyone craves. A greased dish also aids in preventing sticking, ensuring that each slice comes out clean and intact.

The baking process is crucial for developing flavor depth. Initially covering the dish with aluminum foil traps steam, keeping the chicken moist while allowing the cheese to melt. After 20 minutes, removing the foil lets the cheese achieve that desirable golden brown color, providing a bit of crunch that contrasts nicely with the soft rice and chicken underneath.

Ingredient Insights

Using high-quality enchilada sauce is vital for achieving that rich, authentic flavor in this dish. If you prefer a bit more heat, feel free to select a spicier sauce or even make your own from scratch with tomatoes, chilies, and spices. Additionally, feel free to experiment with different types of cheese; while cheddar and Monterey Jack are excellent choices for their meltability, blending in pepper jack can add delightful spiciness.

The black beans and corn not only boost the nutritional profile of this dish but also enhance its texture with creaminess and sweetness, respectively. If you're looking for a lower-carb option, consider substituting the rice with cauliflower rice. It absorbs flavors well and offers a lighter base, pairing beautifully with the chicken and enchilada sauce.

Tips for Make-Ahead and Serving

This Shredded Chicken And Rice Enchilada Bake is an excellent candidate for meal prep or hosting large gatherings. You can assemble the entire dish and refrigerate it for up to a day before baking. Just increase your baking time slightly, around 5 to 10 minutes, to ensure everything heats through thoroughly. If you’d like to freeze it, wrap individual portions tightly in plastic wrap and place them in an airtight container for up to three months.

To serve, I recommend a dollop of sour cream and sliced avocado on top, which adds a creamy, refreshing contrast to the rich flavors of the bake. For a bit of tang, squeeze fresh lime juice over the top as you garnish with cilantro. Pairing with a simple side salad can make this dish a complete meal while keeping your dinner guests satisfied.

Ingredients

For the Enchilada Bake

4 cups shredded cooked chicken
2 cups cooked rice (white or brown)
2 cups enchilada sauce
1 cup shredded cheese (cheddar or Monterey Jack)
1 can black beans, rinsed and drained
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh cilantro, for garnish

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix Ingredients

In a large bowl, combine the shredded chicken, cooked rice, enchilada sauce, black beans, corn, cumin, garlic powder, and onion powder. Mix until well combined.

Layer the Bake

Spread half of the chicken and rice mixture in the bottom of a greased 9x13 inch baking dish. Sprinkle half of the cheese on top.

Add Remaining Mixture

Layer the remaining chicken and rice mixture on top, then add the rest of the cheese.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Garnish and Serve

Let the dish sit for 5 minutes, then garnish with fresh cilantro before serving.

Pro Tips

For extra flavor, consider adding jalapeños to the mixture or serving with a side of avocado slices. You can also substitute the chicken with shredded beef or turkey for a different twist.

Variation Ideas

For a fun twist, try adding diced bell peppers or chopped spinach into the chicken and rice mixture. These additions not only enhance the color and presentation of the dish but also sneak in extra veggies, making it a more nutritious option. You can also substitute shredded beef or turkey for the chicken if you have leftovers or a preference for another protein.

If you're looking for a vegetarian version, use shredded jackfruit or a mix of sautéed mushrooms as a substitute for chicken. Ensure to adjust the seasoning accordingly, adding a bit more salt and spices to bring out the flavors of the plant-based ingredients. Keeping the same method, you'll get a comforting bake that everyone can enjoy.

Troubleshooting Common Issues

A common issue when baking this dish is the cheese becoming overly browned or burnt. To prevent this, keep an eye on the bake during the final minutes in the oven. If you notice that the cheese is reaching your desired color before the bake is fully done, simply cover it back up with foil. This will allow the rest of the dish to finish cooking without compromising the cheese's texture.

If your enchilada bake turns out drier than expected, it could be due to overbaking or using lean chicken. Try adding a splash of chicken broth before baking as it can infuse moisture while the dish cooks. For an even richer experience, you can drizzle some additional enchilada sauce over the top before serving, ensuring every bite is as juicy and flavorful as possible.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! Using rotisserie chicken makes this recipe even quicker and adds great flavor.

→ Can I make this dish ahead of time?

Yes, you can prepare the layers and refrigerate them. Bake it when you're ready to serve.

→ Is this dish suitable for freezing?

Yes, you can freeze the prepared bake before or after cooking. Just ensure it's well covered to prevent freezer burn.

→ What can I substitute for rice?

You can use quinoa, cauliflower rice, or even pasta for a different texture and flavor.