Description
A hearty and flavorful chicken enchilada rice casserole that combines rice, chicken, and enchilada sauce.
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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix cooked rice, chicken, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper.
- Spread the mixture evenly in a greased casserole dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until heated through and cheese is melted.
- Let cool for a few minutes before serving.
Notes
- You can use leftover chicken or rotisserie chicken for convenience.
- For extra flavor, add diced bell peppers or onions.
- Garnish with chopped cilantro or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Rice Casserole, casserole recipes, chicken recipes, Mexican cuisine