Description
A quick and delicious Chicken Enchilada Rice Casserole that can be prepared in just 35 minutes.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, onions, bell peppers, cumin, chili powder, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add your favorite vegetables.
- Can be made ahead of time and stored in the refrigerator.
- Leftovers can be reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg