Chicken Enchilada Rice Casserole
A comforting dish that combines the rich flavors of enchiladas with the heartiness of a rice casserole, perfect for weeknight meals and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked rice Use leftover or pre-cooked rice.
- 2 cups shredded cooked chicken Great for using leftover chicken.
- 1 can (10 oz) enchilada sauce Choice of red or green sauce.
- 1 can (15 oz) black beans, drained and rinsed Can substitute with pinto or kidney beans.
- 1 cup corn Frozen or canned corn can be used.
- 1 cup shredded cheese Use cheddar or Mexican blend cheese.
- 1 teaspoon garlic powder Can adjust according to taste.
- 1 teaspoon cumin Adds depth of flavor.
- to taste Salt and pepper Add according to personal preference.
- For garnish Chopped cilantro Optional, for presentation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, garlic powder, cumin, salt, and pepper.
- Stir until everything is well combined.
- Transfer the mixture to a greased 9x13 inch casserole dish.
- Sprinkle the shredded cheese evenly on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve.
Notes
This casserole is versatile and can be customized with different vegetables or spices. It's perfect for meal prep and freezes well.