Chicken Enchilada Rice Casserole
A comforting, one-dish meal that combines the flavors of enchiladas with the heartiness of casserole, perfect for busy weeknights or family gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Mixed
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups shredded cooked chicken (rotisserie works well)
- 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 until well integrated.
- Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.
- Top with shredded cheese, covering the mixture completely.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Thaw and reheat at 350°F for best results.
Find it online: https://www.mubrecipes.com/chicken-enchilada-rice-casserole-2/