Cheesy Chicken Enchilada Rice Casserole
Enchilada flavor, zero rolling.
$16.96 total
Ingredients & Cost Breakdown
| 1.5 lb chicken, cooked & shredded | $8.23 |
| 2 cups rice | $0.80 |
| 1 can red enchilada sauce | $1.84 |
| 1.7 cups shredded cheese | $2.64 |
| Onion | $1.48 |
| Cumin | $0.17 |
| Green onions or cilantro | $0.40 |
| Cilantro-lime rice, side | $1.40 |
| Total | $16.96 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken
- 2 cups rice
- 1 can red enchilada sauce
- 1.7 cups shredded cheese
- Onion
- Cumin
- Green onions or cilantro
- Cilantro-lime rice, side
How to Make It
- Preheat oven to 375°F.
- Mix cooked rice, chicken, half the enchilada sauce, onion, and cumin in a baking dish.
- Top with remaining sauce and cheese.
- Bake 20 minutes until bubbly; top with green onions or cilantro.
- Serve with cilantro-lime rice on the side.
No-Time-For-That Tip: All the enchilada flavor without the tedious one-by-one tortilla rolling.
Swap It: Black beans instead of chicken makes this a solid vegetarian version, same bake time.
🍽️ Pairs well with Carne Asada Steak Tacos with Grilled Onions
Gear for this recipe
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