Chicken Enchilada Rice Casserole
A comforting and flavorful casserole combining tender chicken, hearty rice, and zesty enchilada sauce, topped with gooey cheese. Perfect for busy families!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
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 (frozen or canned)
- 1 cup shredded cheese (cheddar or Monterey Jack preferred)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, diced onion, garlic powder, cumin, salt, and pepper.
- Pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Sprinkle the remaining cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let it cool slightly before serving. Garnish with fresh cilantro if desired.
Notes
For a spicier kick, consider adding diced jalapeños or using a spicy enchilada sauce. You can also use rotisserie chicken to save time.
Find it online: https://www.mubrecipes.com/chicken-enchilada-rice-casserole/