Chicken Enchilada Rice Casserole
A comforting and flavorful casserole with chicken, rice, and zesty enchilada sauce that is perfect for weeknight dinners and gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 10 oz can enchilada sauce
- 1 cup drained and rinsed black beans
- 1 cup frozen or canned corn
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until incorporated.
- Transfer the mixture to the greased baking dish.
- Top with shredded cheese, spreading it evenly.
- Bake in the preheated oven for 25 minutes or until heated through and cheese is melted.
- Garnish with chopped cilantro before serving.
Notes
For a kick, add diced jalapeños or a bit more chili powder. Consider adding fresh lime juice or chopped green onions for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://sousviderecipe.com/chicken-enchilada-rice-casserole/