Chicken Enchilada Rice Casserole
A comforting casserole with fluffy rice, tender chicken, hearty black beans, and zesty enchilada sauce, topped with melted cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, black beans, enchilada sauce, corn, chili powder, cumin, salt, and pepper in a large bowl.
- Mix well until all ingredients are thoroughly combined.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
- Top the spread mixture with a generous layer of shredded cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Cool slightly before serving.
- Garnish with chopped cilantro before serving.
Notes
This casserole is a great make-ahead meal! Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 583mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/chicken-enchilada-rice-casserole/