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Chicken Enchilada Casserole [Gluten-Free]

This Chicken Enchilada Casserole is a super easy one-pot meal deal. Rice replaces the tortillas for a tantalizing Mexican inspired dish the whole family will love.

chicken enchilada casserole in a pot with wooden spoon
Chicken Enchilada Casserole makes a scrumptious gluten-free meal

Chicken Enchilada Casserole is a Meal in One

If you’ve ever craved Mexican flavors for dinner but want to avoid the takeout route because you’d still like to feed the family something healthyish, then this chicken enchilada casserole is yours.

This one-pot meal contains all the flavors you love in enchiladas, but without all the fuss. No tortilla stuffing or rolling here. In fact, tender fluffy rice replaces tortillas for a healthy, gluten-free dish you’ll happily sink your teeth into.

This enchilada casserole recipe is easy, quick, and teeming with big, bold flavors the entire family devours…

Chicken Enchilada Casserole with rice in a pot
Use white or brown rice, for an even healthier chicken enchilada casserole

Chicken Enchilada Casserole
Gluten-Free and Healthier

My goal is always to share tried-and-true weeknight dinner recipes that are healthier than takeout, without sacrificing any of the flavor.

We shoot for meal deals that take less than an hour and/or has a manageable ingredient profile. Because all us busy peeps need weeknight dinners that we feel great about and are tasty…pronto.

This flavorful chicken enchilada casserole happens to be gluten-free and is loaded with good nutrition. There’s plenty of protein and fiber. Feel free to decrease the amount of cheese on top, if you’re so inclined. Otherwise, cheese is a very good thing.

Feel free to use brown rice in lieu of white rice; we often opt for brown rice for a healthy dose of whole grains.

Chicken enchilada Casserole with rice and cheese in a pot
Top chicken enchilada casserole with shredded cheese and herbs

Chicken Enchilada Casserole
Basic Pantry Ingredients

This easy chicken enchilada casserole boasts all the festive flavors we love in enchiladas, without the fuss. Here are the key ingredients that make it all happen:

  • First off, even though it’s titled Chicken Enchilada Casserole, feel free to omit the chicken for a fabulously delicious vegetarian dish. Just had to put that out there.
  • That said, we take advantage of shredded rotisserie chicken, which is only one of many ways we love putting rotisserie chicken to work.
  • Long grain jasmine rice is fluffy and tender in this casserole, but brown rice is wonderful for adding more whole grains to the dish.
  • Canned enchilada sauce and chunky salsa lend big, bold, zesty flavors to this enchilada bake.
  • Seasonings like garlic powder, onion powder, and cumin make your taste buds immensely happy.
  • Sweet corn kernels and black beans lend fiber and lean protein to the dish.
  • Top your enchilada casserole off with shredded cheese and garnish with cilantro, green onions, avocado/guacamole, extra salsa… whatever speaks to you.
  • This isn’t an official ingredient, but maybe it should be: Cherry Mojitos.
chicken enchilada casserole with rice in a pot with wooden spoon
Serve chicken and rice enchilada with guacamole or salsa

Pro Tips for Your Best Enchilada Casserole

  • While you’re cooking the rice according to package instructions, prepare the rest of the ingredients. Keep in mind that brown rice takes a bit longer to cook than white rice.
  • This can easily be missed, but don’t forget to rinse and drain the black beans before using; otherwise, the bean-liquid will accidentally end up in the casserole, which we don’t want.
  • Top it all off with scrumptious Mexican blend shredded cheese, if you can find it. Otherwise, cheddar-jack works too. Pop it in the oven to get that cheese all ooey gooey.
  • Top with your fave garnishes, if you’re feeling shmancy. I’m ever partial to freshly chopped cilantro and a squeeze of fresh lime. Go with whatever you love.
  • If you have extra time while waiting for the rice to cook, try this Chunky Guacamole… or this amazing Fresh Salsa…waaayyy good.
chicken enchilada casserole with rice horizontal
Switch up the proteins or veggies for variations of enchilada casserole

Enchilada Casserole
Variations and Substitutions

  • If it’s Meatless Monday or you just don’t have time to do shredded chicken, this enchilada casserole is scrumptious as a vegetarian option without the meat.
  • If you’d like to switch up the proteins, try adding cooked/browned ground beef or ground turkey. A sprinkle of kosher salt and freshly ground pepper can be added to ground meat prior to browning.
  • Chorizo is an excellent, flavorful option that adds kick — you’ll want to brown the chorizo prior to adding to casseroles
  • Feel free to add chopped tomatoes or a can of diced (drained) tomatoes.
  • Speaking of veggies, chopped sweet bell peppers are a delicious add-in option.
  • Try quinoa or other grains in place of the rice.

Also try this mexican breakfast casserole:

Did you make this?

Please give us a rating and comment below. We love hearing from you!

chicken enchilada casserole with rice in a pot with wooden spoon

Chicken Enchilada Casserole

4.61 from 23 ratings
This Chicken Enchilada Casserole takes less than an hour to make yet tastes like you spent way more time than you did. It's a hearty, healthy, flavorful meal in one. 
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
Author: Amy Dong


  • 1 cup dry long grain white rice, brown is great too, but takes longer to cook
  • 10 oz enchilada sauce
  • 1 cup chunky salsa
  • ½ tsp ground cumin
  • 1 tsp ground garlic
  • 1 tsp ground onion
  • 1 cup cooked, shredded chicken (I use rotisserie in a jiffy)
  • 1 cup sweet corn kernels
  • 1 can, 15oz black beans, rinsed/drained
  • 1 ½ cup Mexican blend or cheddar-jack shredded cheese
  • Optional: chopped fresh cilantro or green onions for garnish, extra salsa, or guacamole


  • Cook rice in a medium-large or large heavy pot, according to package instructions. While rice cooks, pre-measure all needed ingredients. Shred the chicken, if you're using it. Preheat oven to 350F.
  • Add all ingredients into pot of cooked rice, except for the cheese. Stir to combine thoroughly. Sprinkle cheese on top evenly. Bake uncovered about 15 minutes, or until cheese is melted. Garnish with cilantro or green onions, if desired, and serve with toppings of your choice.


  • Brown rice can be used instead of white rice; cook according to package instructions.
  • Feel free to make it meatless, use another protein, or add in other veggies.
  • If you enjoyed this recipe, please come back and give it a rating 🙂 

Nutrition (per serving)

Calories: 313kcal | Carbohydrates: 36g | Protein: 26.3g | Fat: 7.7g | Saturated Fat: 4g | Cholesterol: 47.5mg | Sodium: 1080.7mg | Fiber: 8.5g | Sugar: 5.5g
Course: Main Dish
Cuisine: Mexican
Method: Oven

If you like Tex Mex flavors, you’ll love these other easy recipes:

1. Best Easy Mexican Rice. We are rice geeks, and especially love our Mexican rice. This is the BEST Mexican rice we’ve ever made, and it’s the only one we’ll make anymore. It’s flavorful, fluffy soft, and phenomenal with any Mexican inspired meal.

Mexican Rice

2. Mexican Rice with Chicken and Shrimp. This is a hearty, flavorful, festive meal in one. Super easy and healthy to boot!

Mexican Rice with Chicken and Shrimp 2

3. Mexican Taco Salad. I adore this one for large groups. Bring it to a big potluck and watch it disappear. The dressing is bold, big, and irresistible.

Mexican Taco Salad

4. 7-Layer Mexican Dip.  I can eat just chips and this dip for lunch and dinner. Nothing else. It’s THAT awesome. This is one big crowd pleaser, every single time.

7-Layer Mexican Dip 2

5. One day, I decided to mix my love of Mexican flavors with pasta.  This Mexican Pasta Bake is a festive twist on comfort food. Irresistible!

Mexican Pasta

Add a comment

Recipe Rating


    • sue wright

    I cannot have beans or corn so I often buy or make enchiladas. I have never seen an enchilada with beans or corn.

    • Heidy Linn
    • 5 stars

    This Chicken Enchilada Casserole with Rice was a nice change-up for our family. I always make the traditional Mexican Chicken Enchilada’s, and sometimes it’s nice to have a variation that doesn’t take all day to make from scratch. Your recipe was awesome! Have a great day!

      • chewoutloud

      SO happy your family enjoyed this dish! 🙂

    • Naiby
    • 5 stars

    Casserole is the easiest method to have a comforting meal. Sometimes, having tortillas for dinner is fun, but even though it seems simple it always isn’t because of all the little ingredients you have to prepare. Thanks for your recipe!

    • amycaseycooks
    • 5 stars

    Yes! This is a recipe my family will love. We love enchiladas and this will be a nice twist on the traditional recipe.

    • Silvia
    • 5 stars

    Very simple yet very delicious. I have never thought of substituting tortillas for rice before, and I’m Mexican!!! hahahaha. Delicious with rotisserie chicken.

    • Lori | The Kitchen Whisperer
    • 5 stars

    I’m gonna need a bigger plate because this is THE BOMB! I’m so crushing hard on this recipe! Thank you SO much for sharing!!!

    • Veronika Sykorova
    • 5 stars

    Enchiladas are my favorite and this casserole was amazing! I appreciate that it’s GF so I don’t have to worry about any substitutes.

    • Tristin
    • 5 stars

    This casserole had really wonderful flavors. I actually made ours with no meat and it came out perfectly.

    • Sharon
    • 5 stars

    You will love how easily this dish comes together and how delicious it is. It’s the perfect weeknight meal.

    • Farrukh Aziz
    • 5 stars

    The recipe looks absolutely delicious, and my mouth is watering now! The best thing about this is that its one pot and I can store it!

    • Hannah

    Are you able to make this ahead of time and freeze it?

      • chewoutloud

      Yes, Hannah, you can do that 🙂

    • Chelsey

    This looks amazing but I cannot have tomatoes is there something I can switch it for to make the enchilada sauce.
    Many thanks

    • Melanie Shellito
    • 5 stars

    so simple, and what a delicious dinner. My son and husband LOVED it. I was expecting leftovers (yay) but nope. They devoured the entire pan. Definitely a recipe that’ll be in our rotation now.

      • chewoutloud

      Melanie, that makes me super happy!! So great that you’ve found a new favorite here 🙂 🙂 🙂

    • Aile
    • 5 stars

    This is the best reicpe ever! I love this dinner. I have it at least twice a month!

      • chewoutloud

      Aile, that is awesome!! Super happy to hear you love this so much, and thank you for coming over to let us know 🙂

    • Ashley Griffin
    • 5 stars

    WOW! I made this tonight, and it is one of my favorite dinners I’ve ever made!

    I took the vegetarian route, and made a couple of minor changes. I used a McCormick enchilada sauce packet, which yielded about 2.5 cups of sauce, which was the perfect amount. I also added half a sauteed onion and a tsp of chili powder. Finally, I transferred everything into a greased 9×12 casserole dish because I thought it would be easier to cut once ready. I actually forgot to add the salsa into the mix, so I just served the casserole with salsa and guacamole on top. Perfection.

    It came out so delicious and my boyfriend was also really impressed. This will be a new regular on my dinner prep rotation. Thank you so much!

      • chewoutloud

      That is so awesome, Ashley! I’m so happy you guys loved it; great job! 🙂

    • Julie

    You have a pin it button, but I get a message your site doesn’t allow pinning? What a bummer! I used pinterest to keep my weekly menu organized and I was hoping to make this. A pin makes it so quick and easy to find a website or blog post back on prep night. Too bad this one won’t make the rotation. 🙁

      • chewoutloud

      Hi, Julie! That is so strange; our site should be pinning as normal… I wonder if it was a temporary technical error? It seems to be working normally when I try it, so maybe give it a try again and see if the issue has resolved? Thank you for being here today and happy cooking! 🙂

    • nicole

    Delicious! I’ll definitely make this again. Thank you!

      • chewoutloud

      So happy you guys enjoyed it!

    • Kirstn Cook

    Made this tonight. It was delicious! I added one extra can of enchilada sauce. Fried up some corn tortilla strips and seasoned those with taco seasoning. Topped with guacamole, sour cream and the tortilla strips. Yum!!!

    • zelia

    Delicious…love Mexican food

      • chewoutloud

      Thank you, Zelia Happy holidays!

    • 9 Socks

    One Pot Enchilada Rice Casserole – ingredient list is missing the can of black beans

      • chewoutloud

      Oooh, thanks! I’ll fix that 🙂 Glad you came by today!

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