Chicken Enchilada Rice Casserole
A delicious and comforting dish that combines enchiladas with a hearty rice casserole, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice
- 2 cups shredded cooked chicken Use leftover or rotisserie chicken for convenience.
- 1 can enchilada sauce (15 oz) Homemade enchilada sauce can be used for added flavor.
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked rice, shredded 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.
Baking
- Bake for 25-30 minutes until heated through and the cheese is melted.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat using a microwave or by baking until warmed through. For a vegetarian option, omit the chicken and use extra beans and vegetables, ensuring the enchilada sauce is vegetarian-friendly.