Chicken Enchilada Rice Casserole
A comforting and customizable casserole combining shredded chicken, rice, and enchilada sauce, topped with melty cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked rice
- 1 lb cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large bowl.
- Stir in half of the cheese.
- Spread the mixture into a greased 9×13 inch baking dish.
- Top with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
Feel free to modify the recipe with different types of cheese or beans. Let the casserole sit for a few minutes after baking for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg