Chicken Enchilada Rice Casserole
A comforting Chicken Enchilada Rice Casserole that blends rich flavors and wholesome ingredients, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 lb cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Mix until thoroughly combined.
- Pour the mixture into a greased baking dish.
- Sprinkle the shredded cheese over the top.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
Experiment with different cheeses or add vegetables for extra flavor and nutrition. Can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://sousviderecipe.com/chicken-enchilada-rice-casserole-2/