An easy Mexican rice casserole that's made in one dish. It's packed with chicken, beans, corn, cheese, and red enchilada sauce.

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Mexican Chicken and Rice Casserole Ingredients
- chicken
- taco seasoning
- pinto beans
- rice
- enchilada sauce
- corn
- cheese

How to make this Easy Mexican 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.










Mexican Rice Casserole FAQ
Can you put uncooked rice in a casserole?
You can, but you'll need to add liquid and adjust the cooking time to accommodate cooking the rice.
What should I serve with Mexican Rice Casserole?
We like to eat ours with tortillas, chips, or on its own! I like also topping mine with cilantro and avocado.
Can I use chicken thighs instead of chicken breast?
You can, but you will need to adjust the cooking time.

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 Rice Casserole
An easy Mexican rice casserole that's made in one dish. It's packed with chicken, beans, corn, cheese, and red enchilada sauce.
Equipment
- baking dish
- measuring cups
- measuring spoons
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 Facts
Mexican Rice Casserole
Serving Size
1 scoop
Amount per Serving
Calories
433
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Cholesterol
70
mg
23
%
Sodium
850
mg
37
%
Carbohydrates
53
g
18
%
Fiber
5
g
21
%
Sugar
0
g
0
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!
Kayla
Yum! Made this tonight and it was great. Thanks for the idea.
kara
Thanks, Kayla! I'm so glad you liked it. Thank you for taking the time to leave a review. I really appreciate it!
Megan
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!!!
kara
I'm so glad you liked it! I love your version of making it lower carb. That's a great idea!