Description
A quick and easy Chicken Enchilada Rice Casserole that combines all the delicious flavors of enchiladas in one cozy pan.
Ingredients
Scale
- 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)
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 9×13 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: casserole, chicken, enchiladas, comfort food, easy dinner