Chicken Enchilada Rice Casserole
A comforting and cheesy casserole filled with tender chicken, zesty enchilada sauce, and flavorful spices, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked rice You can use white or brown rice.
- 1 lb cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
- 1 can enchilada sauce Choose your favorite brand.
- 1 can black beans, drained and rinsed You can substitute with kidney beans if preferred.
- 1 cup corn (frozen or canned) Adds sweetness and texture.
- 1 cup shredded cheese (cheddar or Mexican blend) For a cheesy topping.
Spices
- 1 tsp chili powder For authentic flavor.
- 1 tsp cumin Adds warmth and depth.
- Salt and pepper to taste Adjust according to preference.
Garnish
- Chopped cilantro Optional, for freshness.
Instructions
Preparation
- Preheat the 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, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Transfer the mixture into a greased casserole dish and spread evenly.
- Sprinkle the shredded cheese generously on top.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and starts turning golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Serving
- Garnish with chopped cilantro if desired and serve hot.
Notes
To store leftovers, place in an airtight container in the refrigerator for up to 4 days or freeze portions for up to 3 months. Reheat in the oven for best texture.