Chicken Enchilada Rice Casserole
A comforting dish combining tender shredded chicken, zesty enchilada sauce, and gooey cheese, perfect for weeknight meals or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Stir until all ingredients blend together nicely.
- Transfer the mixture into a greased casserole dish.
- Top generously with shredded cheese.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Garnish with chopped green onions and enjoy!
Notes
For a vegetarian option, swap the chicken for extra beans or grilled veggies. This casserole is great served with a green salad or tortilla chips with salsa. Leftovers can be stored in an airtight container for 3-4 days in the fridge, and can be frozen for up to three months.