Description
A hearty chicken enchilada rice casserole packed with flavor.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cooked rice, chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture into a greased baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes or until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- You can add bell peppers for extra flavor.
- Use leftover rotisserie chicken to save time.
- This casserole can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Rice Casserole, Chicken Casserole, Enchilada Casserole