Fiesta Mexican Rice Casserole

Pamela Rappaport


I always cook extra rice so I'll have some for dishes like this. If you like enchiladas you'll love this dish.


☆☆☆☆☆ 0 votes

4 to 6
30 Min
35 Min


  • 3 c
    cooked rice, leftover is fine
  • 1 Tbsp
  • 1/2 c
    chopped onion
  • 1
    small can chopped green chilies
  • 1
    10 ounce can enchilada sauce, i use old el paso
  • 1 c
    sour cream
  • ·
    salt and pepper
  • 2 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1 tsp
    dried oregano leaves
  • 1 can(s)
    corn kernels, drained
  • 1 c
    shredded cheese - cheddar, mexican blend, monterrey jack, your choice!

  • ·
    shredded lettuce, diced avocado, fresh lime juice, chopped tomatoes

How to Make Fiesta Mexican Rice Casserole


  1. Saute onion in the oil until soft.
  2. Add green chilies, enchilada sauce, sour cream, and all the spices. Mix and heat through.
  3. Mix rice and corn and pour the mixture over the rice and mix well.
  4. Place the mixture in a greased 8x8 casserole.
  5. Top with the grated cheese.
  6. Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.
  7. Note - I like to serve this topped with shredded lettuce, chopped avocado, and fresh lime juice. But it's good on it's own.

Printable Recipe Card

About Fiesta Mexican Rice Casserole

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican

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