Description
A cozy, flavor-packed casserole combining shredded chicken, rice, beans, corn, and enchilada sauce for a hands-off dinner that’s easy to prepare.
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
- 1 cup shredded cheese
- 1/2 cup diced bell peppers
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook rice according to package instructions.
- In a large bowl, combine rice, chicken, enchilada sauce, beans, corn, half the cheese, bell peppers, cumin, and chili powder.
- Pour mixture into a greased 9×13 inch baking dish.
- Sprinkle remaining cheese on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let it rest for 5-10 minutes before serving.
Notes
Leftover rice and rotisserie chicken work well for this recipe. Use a melting cheese for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, enchiladas, casserole, easy dinner, one dish meal