Chicken Enchilada Rice Casserole
A comforting and satisfying casserole that combines cooked rice, tender chicken, and spicy enchilada sauce, perfect for busy families or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked rice white or brown
- 2 cups shredded chicken leftover rotisserie chicken for ease
- 1 can enchilada sauce 10 oz
- 1 can black beans 15 oz, rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 cup shredded cheese cheddar or a Mexican blend
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, warm up the olive oil over medium heat and sauté the diced onion until it becomes translucent—about 3-4 minutes.
- In a mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, cumin, garlic powder, salt, and pepper. Mix everything thoroughly.
- Transfer this flavorful mixture into a greased 9x13 inch casserole dish.
- Top it off with the remaining cheese.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, garnish with chopped cilantro if desired, and enjoy immediately!
Notes
Leftovers should be stored in an airtight container for up to 4 days, or freeze for up to 3 months. To reheat, warm it in the oven or microwave.