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Chicken Enchilada Rice Casserole

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A comforting and flavorful casserole combining shredded chicken, black beans, corn, and cheese, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked rice
  • 2 cups cooked, shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 cup black beans, rinsed and drained
  • 1 cup corn
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, diced onion, garlic powder, cumin, salt, and pepper. Mix well.
  3. Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  4. Sprinkle the remaining cheese on top.
  5. Cover the dish with foil and bake for 20 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
  7. Allow it to cool slightly before serving and garnish with fresh cilantro if desired.

Notes

Feel free to substitute ingredients based on what you have on hand. Rotisserie chicken saves time, and you can swap black beans for pinto beans.

Find it online: https://www.recipeflo.com/chicken-enchilada-rice-casserole-2/