Green Chili Chicken Enchilada Rice Bake

Sharing a favorite chicken and rice recipe today! My Green Chili Chicken Enchilada Rice Bake is the perfect weeknight dinner and works great as a make ahead freezer meal!

Chicken and Rice Recipe

Chicken and Rice Recipe

This chicken and rice recipe is a staple at our house!  It’s no secret I love developing quick and simple dinner recipes with my favorite products. I also wanted to develop a recipe that you could freeze and have ready to heat up later or give to family and friends in need. We sure love Mexican recipes and this one was a favorite for sure! Hope you enjoy this simple dinner that is perfect for freezing to save for another time!

Try my Cheesy Chicken and Wild Rice recipe too!  Follow Picky Palate on Instagram for daily recipe inspiration.

Chicken and Rice Bake

Chicken and Rice Recipe

I used white basmati rice for my bake. Use your favorite, anything will work great.

Chicken and Rice Recipe

Pour in your mild enchilada sauce.

Chicken and Rice Recipe

Chopped green chilies and chicken up next.

Chicken and Rice Recipe

Add your seasonings and stir.

Chicken and Rice Recipe

Time for your tomatoes and corn! Give a stir.  Love the corn in the freezer section of Trader Joe’s, such a great item to have stocked in the your freezer for quick fix dinner ideas.

Chicken and Rice Recipe

Transfer to your favorite baking dish. This is the point you would freeze the dish if you wanted. Add the cheese right before baking.

Cheesy Chicken and Rice

Chicken and Rice Recipe

Everything is better with cheese! Time to bake 🙂

Chicken and Rice Recipe

Dinner is served. Hope you enjoy!

Green Chili Chicken and Rice Bake

Green Chili Chicken Enchilada Rice Bake

My Green Chili Chicken Enchilada Rice Bake is the perfect weeknight dinner and works great as a make ahead freezer meal!
Course: Dinner, Main Course
Cuisine: Mexican
Prep Time 10 mins
Cook Time 25 mins
Servings: 8
Calories: 472kcal
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  • 4 cups rice cooked
  • 1 can

    Old El Paso Mild Enchilada Sauce

  • 1 can

    Old El Paso chopped Green Chilies

  • 2 cups cooked shredded chicken breast
  • 1 can diced tomatoes 10oz
  • 1 1/2 cups corn kernels
  • 2 tbsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic salt
  • 1 1/2 cups shredded cheddar cheese


  • Preheat oven to 350 degrees F. and lightly spray 9x13 inch baking dish with cooking spray.
  • In a large skillet or pan over medium heat, add rice, enchilada sauce, green chilies, chicken, tomatoes, corn, cumin, salt, pepper and garlic salt. Stir to combine all ingredients. Warm for 5 minutes then transfer to prepared baking dish. Top with cheese and bake for 20-25 minutes, until cheese is melted. Serve warm.


Calories: 472kcal | Carbohydrates: 85g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 544mg | Potassium: 293mg | Fiber: 4g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 9.9mg | Calcium: 209mg | Iron: 2.6mg
Keywords: cheesy chicken and rice casserole, chicken and rice bake, chicken and rice recipe




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36 Responses
  1. Susan

    Made this for dinner tonight and we loved it ! So quick to throw together too. I did add a can of black beans then we topped it with sour cream

  2. Mindi

    Very easy to make but I thought it was a little dry and somewhat “too much of the same flavor”. Adding sour cream, guacamole or olives would’ve really helped it.

  3. Joann

    Please fix the spelling! There is no such thing as chilie. It is chile (NM, the plant) or chili (the stuff w/ beans and sometimes meat).

  4. Jodi

    It would be super helpful to know whether to drain the cans of tomatoes and green chiles in this recipe… I made this for my family on Sunday and it was a little less formed than the picture shows.

  5. Noga

    Looks great! This may be a silly question, but how do you cook the chicken? I have chicken breast and I’m not a fan of boiling it. Would grilling it on the stove top work? Or roasting in oven better (but I don’t want it to dry out)? Thanks!

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