Description
A cozy and flavorful Chicken Enchilada Rice Casserole with layers of chicken, enchilada sauce, and melting cheese, perfect for family gatherings.
Ingredients
- 2 cups cooked rice
- 2 cups cooked and shredded 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 chopped onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, onions, garlic powder, cumin, salt, and pepper.
- Pour the mixture into a greased 9×13 inch casserole dish.
- Top with the remaining 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
For extra flavor, add lime juice or chopped cilantro. Adjust spiciness with diced jalapeños or hot sauce.
