Description
This Chicken Enchilada Rice Casserole is a flavorful and comforting dish that is easy to make and perfect for a family dinner. Layers of tender chicken, rice, black beans, and corn are smothered in enchilada sauce, topped with cheese, and baked to gooey perfection.
Ingredients
Scale
For the Casserole:
- 2 cups cooked shredded chicken
- 2 cups cooked white or brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped green onions
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the filling: In a large bowl, mix the chicken, rice, black beans, enchilada sauce, corn, sour cream, spices, salt, pepper, and 1 cup of cheese.
- Assemble the casserole: Spread the mixture in a baking dish, top with remaining cheese, cover with foil, and bake for 20 minutes.
- Finish baking: Remove foil, bake for 10 more minutes until cheese is bubbly. Rest for 5 minutes before serving. Garnish with green onions and cilantro.
Notes
- This dish is great for meal prep or freezing.
- Add diced jalapeños for a spicy kick or try green enchilada sauce for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
