Wild Rice & Chicken Enchilada Casserole

This is the ultimate weeknight dinner. It's cheesy, full of flavor, and made with simple pantry staples. It’s one of those effortless, throw-it-together meals that comes together with minimal prep but delivers big, satisfying flavor every time.

This recipe stars California-grown wild rice and comes to us from our friend @krolls_korner in partnership with USA Rice and California Wild Rice Advisory Board.

  • Servings
    10 - 12
  • Prep Time
    20 mins
  • Cook Time
    25 mins
  • Total Time
    55 mins

Ingredients

  • 2 cups uncooked wild rice blend
  • 1 rotisserie chicken (shredded (about 3–4 cups))
  • 28 oz can red enchilada sauce
  • 15 oz can black beans (rinsed and drained)
  • 1 (15 oz) can corn (drained)
  • 1 (4oz) can diced green chiles
  • 1 (1oz) packet taco seasoning
  • 2 cups shredded Colby Jack cheese (divided or more as desired (don’t use preshredded))
  • Salt and pepper (to taste)

Optional toppings:

  • Chopped cilantro
  • Sour cream
  • Avocado or guacamole
  • Lime wedges
  • Pickled onions

Directions

  • Preheat: Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
  • Prepare ingredients: Cook the wild rice according to package instructions if not already prepared. Shred the rotisserie chicken and set aside.
  • Mix the filling: In a large bowl, combine: wild rice, shredded chicken, enchilada sauce, black beans, corn, green chiles, taco seasoning, and 1 cup of shredded cheese.
  • Stir until fully combined. Taste and adjust with salt and pepper as needed.
  • Assemble: Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 1 cup cheese, or enough to cover the top.
  • Bake: Bake uncovered for 25-30 minutes or until heated through and cheese is melted and bubbly.
    Optional to broil at the end so the cheese gets some nice color on top.
  • Serve: Let cool for ~10 minutes then serve with desired toppings. This is also really great with chips!

Recipe Notes

  • Storage: Let this enchilada casserole cool completely, then store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheat: Reheat in the microwave for quick meals, or warm on the stove with a splash of water or broth if it looks too thick (the rice will continue to absorb some of the sauce).