Description
A quick and easy Chicken Enchilada Rice Casserole that’s perfect for busy weeknights. It can be customized with whatever ingredients you have on hand.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, and a couple pinches of salt and pepper. Mix until combined.
- Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly and top with the shredded cheese.
- Bake in the preheated oven for about 25-30 minutes, until heated through and the cheese is melty and bubbly.
- Remove from oven and garnish with chopped cilantro if desired. Serve hot.
Notes
This casserole is versatile; feel free to add leftover veggies or adjust seasonings to your taste.
- 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