Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 6 servings Category: Dishes Cuisine: Tex-Mex Diet: Gluten-Free

Description

Description A cozy, flavor-packed bake featuring tender chicken, enchilada sauce, and fluffy rice, perfect for weeknights or gatherings.

Ingredients

  • 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 (cheddar, Monterey Jack, or blend)
  • 1/2 cup diced bell peppers
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
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Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook rice according to package instructions.
  3. In a large bowl, combine rice, chicken, enchilada sauce, beans, corn, half of the shredded cheese, bell peppers, cumin, and chili powder.
  4. Pour mixture into a greased 9×13 inch baking dish.
  5. Sprinkle remaining cheese on top.
  6. Bake for 25-30 minutes until cheese is bubbly and golden.
  7. Let it rest for 5-10 minutes before serving.

Notes

  1. Notes
  2. For a quicker version, use leftover rotisserie chicken. Adjust spices to suit your taste preferences.