There’s a reason some dinners become weekly staples in our kitchens. They’re the ones that make everyone at the table happy, use ingredients we actually have on hand, and somehow taste even better as leftovers the next day.

This casserole brings all the flavors of chicken enchiladas without the rolling and fussing. Everything goes into one dish, and your oven does the work while you do literally anything else.

It’s comfort food that doesn’t require much effort, which is exactly what weeknight cooking should be.

Why You’ll Love This Recipe

This is the kind of recipe you’ll make on repeat once you try it. It feeds a crowd (or gives you lunch for days), and cleanup is ridiculously easy since everything cooks in one pan.

The rice absorbs all that enchilada sauce while it bakes, getting perfectly tender and flavorful. And let’s be honest—the melted cheese on top doesn’t hurt either.

It’s also flexible. Use rotisserie chicken to save time, swap in black beans if you want, or adjust the spice level to match your family’s preferences.

Kids tend to love it, and adults appreciate that it actually has flavor. Plus, it reheats beautifully, so you can make it ahead or enjoy the leftovers all week.

Ingredients

For the casserole:

2 cups cooked chicken, shredded or diced
1½ cups long-grain white rice, uncooked
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained (or 1½ cups frozen corn)
2 cups red enchilada sauce
2 cups chicken broth
1 cup sour cream
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon chili powder
Salt and pepper to taste
2 cups shredded Mexican cheese blend, divided
¼ cup chopped fresh cilantro (optional)

For serving:

Additional sour cream
Sliced jalapeños
Diced avocado
Lime wedges
Extra cilantro

Instructions

Preheat your oven to 375°F. Spray a 9×13-inch baking dish with cooking spray or grease it lightly with oil.

In a large bowl, combine the uncooked rice, chicken, black beans, corn, enchilada sauce, chicken broth, sour cream, cumin, garlic powder, chili powder, salt, and pepper. Stir everything together until well mixed.

Add 1 cup of the shredded cheese to the mixture and stir to combine.

Pour the entire mixture into your prepared baking dish. Spread it out evenly and make sure the rice is submerged in the liquid.

Cover the dish tightly with aluminum foil. This is important—the foil traps steam so the rice cooks properly.

Bake covered for 40 minutes. The rice should be tender and most of the liquid absorbed.

Remove the foil and sprinkle the remaining 1 cup of cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 5-10 minutes until the cheese is melted and bubbly.

Let the casserole rest for 5 minutes before serving. This helps everything set up and makes it easier to scoop.

Top with fresh cilantro if you’re using it, and serve with your favorite toppings on the side.