An easy Mexican rice casserole that’s made in one dish. It’s perfect as a weeknight meal packed with chicken, beans, corn, cheese, and red enchilada sauce. You can have dinner on the table in 30 minutes!
Easy Mexican Casserole with Chicken
This Mexican Casserole with Rice and Chicken is easy to make and packed full of chicken, beans, corn, and cheese. It’s an entire meal in one casserole. It’s also an excellent way to use up leftover rice.
Mexican Chicken Rice Casserole is perfect for busy weeknights so that you don’t have to stress about dinner time. It’s easy to make and only uses one dish. Everything is added to the casserole and baked together. It includes everything for a full meal so there’s no need for sides. Your whole family (including the kids!) will love this.
Mexican Chicken and Rice Casserole Ingredients
- chicken
- taco seasoning
- pinto beans
- rice
- enchilada sauce
- corn
- cheese
How to make Mexican Chicken Rice Casserole
Detailed instructions and measurements to make Mexican Rice Casserole are listed in the recipe card at the bottom of this page.
- Preheat the oven to 350°F.
- Add the chicken and taco seasoning to a baking dish. Mix to combine making sure all chicken is coated in taco seasoning.
- Add in the beans and rice. Stir to combine.
- Pour the enchilada sauce over the mixture and mix until the sauce is covering all of the rice.
- Spread the corn over the top of the rice mixture and top with the cheese.
- Bake for 30-35 minutes, or until the chicken is cooked through.
How to serve Chicken Mexican Casserole
Mexican Chicken Rice Casserole is excellent as a meal on its own that doesn’t need any sides.
Mexican Chicken and Rice Casserole Toppings
Some great toppings include:
- avocado
- sour cream
- extra cheese
- tortilla strips
- salsa
- cilantro
Mexican Chicken Casserole FAQ
You can, but you’ll need to add liquid and adjust the cooking time to accommodate cooking the rice.
We like to eat ours with tortillas, chips, or on its own! I like also topping mine with cilantro and avocado.
You can, but you will need to adjust the cooking time.
Depending on the type of rice used and the other ingredients, rice cooks in a casserole in about 30-40 minutes.
Yes, you can put raw chicken in a casserole. The chicken needs to cook until it reaches in internal temperature of 165°F.
The most common rice used in Mexican cuisine is long grain white rice.
Mexican rice is called Mexican rice because it often reflects the way rice is served in Northern Mexico where it’s cooked with broth and tomato flavor.
How to store Mexican Chicken and Rice
To store Mexican Chicken Casserole with Rice, allow it to cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
To reheat, place it on a microwave safe dish, cover, and heat in 1 minute increments until heated through. It is also excellent reheated in a skillet on the stove.
Can you freeze chicken rice casserole?
Yes, you can freeze chicken rice casserole. Allow the casserole to cool completely and come to room temperature. Store in an airtight, freezer-safe container in the freezer for up to 6 months. Thaw the casserole in the refrigerator overnight before reheating from frozen.
How to Lower Calories or WW Points
- Replace the Monterey jack cheese with a reduced fat or fat free cheese.
- Use cauliflower rice instead of rice. Be sure to use it thawed and free of extra liquid.
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Mexican Chicken Casserole with Rice
Ingredients
- 1 pound boneless skinless chicken breast cut into 1" pieces
- 2 tablespoons taco seasoning
- 16 ounces canned pinto beans drained and rinsed
- 4 cups cooked rice
- 10 ounces enchilada sauce
- 1 cup corn
- 1 cup Monterey jack cheese shredded
Instructions
- Preheat the oven to 350°F.
- Add the chicken and taco seasoning to a baking dish. Mix to combine making sure all chicken is coated in taco seasoning.
- Add in the beans and rice. Stir to combine.
- Pour the enchilada sauce over the mixture and mix until the sauce is covering all of the rice.
- Spread the corn over the top of the rice mixture and top with the cheese.
- Bake for 30-35 minutes, or until the chicken is cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Saw this recipe on tiktok and just had to try it! To help lower carbs I used 1 cup white rice, 1.5 cups quinoa, and 1.5 cups cooked cauliflower. Added some bell peppers to sneak in some extra veggies. So good!!!
I’m so glad you liked it! I love your version of making it lower carb. That’s a great idea!
Yum! Made this tonight and it was great. Thanks for the idea.
Thanks, Kayla! I’m so glad you liked it. Thank you for taking the time to leave a review. I really appreciate it!