Chicken Enchilada Rice Casserole
A warm and hearty casserole combining chicken, enchilada sauce, and rice, perfect for weeknight dinners or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups shredded cooked chicken (rotisserie works wonders)
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Mix everything well.
- Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
- Top with shredded cheese, ensuring each bite will be cheesy and gooey.
- Bake for about 25-30 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, let it cool for a few minutes and garnish with chopped cilantro before serving.
Notes
For added heat, consider adding diced jalapeños to the mix. This casserole can be frozen before baking; just thaw and bake when ready to enjoy.
Find it online: https://www.recipeflo.com/chicken-enchilada-rice-casserole/