Description
A hearty and flavorful Chicken Enchilada Rice Casserole that combines tender chicken, rice, and enchilada sauce for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, cooked rice, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
- Use leftover chicken or rotisserie chicken for convenience.
- Adjust the spice level by adding more or less chili powder.
- Add diced tomatoes or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Rice Casserole, Easy Casserole, Mexican Casserole, Quick Dinner