Description
A warm and comforting Chicken Enchilada Rice Casserole with a creamy, cheesy blend of spiced chicken, robust enchilada sauce, and fluffy rice baked into one delicious dish.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) enchilada sauce (red or green)
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the cooked rice, shredded chicken, black beans, corn, diced onion, garlic, cumin, chili powder, enchilada sauce, and half of the cheese in a large mixing bowl. Stir until everything is well mixed.
- Transfer this mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top.
- Cover the dish with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
- Serve with optional toppings like sliced avocados, chopped cilantro, or sour cream.
Notes
For healthier alternatives, consider using brown rice or quinoa. You can substitute black beans for pinto beans or use dairy-free cheese for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg