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Chicken Enchilada Rice Casserole

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A comforting and flavorful one-pan meal combining tender chicken, hearty rice, and zesty enchilada sauce topped with gooey cheese.

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

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Pour the mixture into a greased 9×13-inch baking dish and spread 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. Let it cool slightly before serving. Garnish with fresh cilantro if desired.

Notes

This casserole is kid-approved and makes excellent leftovers. Consider adding a dollop of sour cream or guacamole for extra creaminess.

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