Chicken Enchilada Rice Casserole
A comforting, one-dish meal that brings together the flavors of enchiladas with minimal prep work, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1/2 cup diced onions
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the cooked rice, shredded chicken, enchilada sauce, black beans, corn, diced onions, cumin, salt, and pepper in a large mixing bowl.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheese over the top of the mixture.
- Bake for about 25 minutes, or until heated through and cheese is bubbly.
- Allow to cool for a few minutes before serving. Garnish with cilantro if desired.
Notes
Ensure rice is fluffy for the best texture, and don’t skip the cheese for richness. Adjust spice level as needed.