Ingredients
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (15 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional for garnish)
Cook Mode Prevent your screen from going dark
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle shredded cheese evenly on top.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Garnish with fresh cilantro if desired. Serve warm.
Notes
- This casserole tastes even better the next day. Feel free to improvise with ingredients based on your preference.