Published 10/11/2019 • Updated 10/18/2023 We like to call this easy chicken enchilada casserole the “everything but the tortilla chicken enchilada casserole.” We ditched the soggy tortilla and swapped it with brown rice to make an extraordinary casserole that all will love! PS: 1 serving of this deliciousness has over 30g protein and is packed with lean protein and vegetables. SCORE!
Everything Goes in Raw!
The number one thing I love about this casserole is that everything goes in raw. There is no additional sautéing or cooking involved other than chopping and mixing and baking.
Chicken
For this recipe, we are using chicken breasts, but boneless skinless chicken breasts also work! We chose to chop ours into bite-size pieces for even cooking, but you can always leave the breasts whole if desired
Veggies
Bell peppers, onions, and beans help make this casserole packed with veggies and flavor. Get creative with your veggie choices and add whatever you have on hand. Here are some suggestions that would work really well!
potatoes sweet potatoes butternut squash kale
Enchilada Sauce
Your choice in enchilada sauce is what’s going to give you your saucy flavor. So? Make sure you know what the enchilada sauce tastes like before you use it. Some sauces are blander than others, so just keep that in mind! Our favorite enchilada sauce is Frontera Red Chile Sauce, but any kind will work…even a homemade sauce!
Rice
Last but not least, we’ve ditched tortillas for RICE! Rice really makes this a “casserole” if you ask me. Keep scrolling to read a long-winded answer on what kind of rice you should use for this casserole because we’ve tested many kinds!
Let’s Talk About Rice
The first time we made this casserole we used something called germinated brown rice. What is germinated brown rice? Germinated brown rice is sprouted rice that has had very little processing. This is done to keep as many nutrients and as much texture in the rice as possible! We noticed that germinated brown rice actually cooks faster than other brown rice, which is why it’s perfect for this casserole. 60 minutes and DONE!
Rice Substitutions
Long-Grain White Rice: Swap out the germinated brown rice for long-grain white rice 1:1. We have tested this method and it is by far the best substitution we’ve found. Long-Grain Brown Rice: If you choose to use classic long-grain brown rice, you cook time will need to increase by 30 minutes to an hour. This is because long-grain brown rice takes longer to cook than germinated brown rice. We suggest Quick-Cooking Rice: While we have not tried this, I am hopeful that quick-cooking brown/white rice will work. We use this product in another one of our similar casseroles (Southwest Chicken Casserole). The one thing that would need to change is the liquid amount. I would decrease the amount of enchilada sauce by 1 cup and broth to 1/2 cup.
How do you reheat chicken enchilada casserole?
To reheat chicken enchilada casserole, you have a few options.
Can you freeze chicken enchilada casserole?
Chicken enchilada casserole is the perfect recipe to freeze. We suggest making this casserole in a disposable casserole dish so that once it’s cooked you can pop it right into the freezer. We also recommend holding off on the cheese until reheating for best results. Directions: let the casserole cool completely. Then, cover it with a piece of plastic wrap and press it down into the casserole, removing as much air as possible. Cover that with a piece of tin foil and write the best by date (3 months from when you made it) and the name of the casserole. Then, freeze for up to 3 months! Reheat: to reheat, let thaw completely, then use any of the reheat methods above to reheat!
Storage
Store this casserole in a glass, airtight container for up to 5 days in the refrigerator. We recommend portioning out this casserole into single servings for an easy grab-and-go meal prep option!
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