Description
A simple and tasty chicken enchilada rice casserole that combines rice, chicken, and enchilada sauce.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix cooked rice, chicken, enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until heated through and cheese is melted.
- Let it cool slightly before serving.
Notes
- Can add diced bell peppers for extra flavor.
- Use leftover chicken for a quicker meal.
- Customize with your favorite toppings like sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg