Description
A delicious and hearty chicken enchilada rice casserole that combines the flavors of enchiladas with the comforts of a cozy casserole.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound cooked chicken, shredded
- 1 can enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, onion, garlic, bell pepper, chili powder, cumin, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add your favorite toppings like sour cream, avocado, or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg