Description
A hearty and flavorful chicken enchilada rice casserole perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup long-grain white or brown rice
- 1 can enchilada sauce
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt to taste
- Fresh cilantro, avocado, and sour cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rice according to package directions.
- Sauté chopped onion in a large skillet until soft and translucent.
- In a mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, enchilada sauce, and spices. Mix well.
- Pour the mixture into a greased casserole dish and spread evenly.
- Top with shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving topped with cilantro, avocado, and sour cream.
Notes
Make it ahead by assembling a day in advance. Freeze before baking if needed and thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg