Description
A warm and hearty Chicken Enchilada Rice Casserole that’s easy to prepare and perfect for busy weeknight dinners.
Ingredients
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes or until warmed through and the cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired, before serving.
Notes
Use rotisserie chicken to save time and feel free to add extra vegetables for nutrition. Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican