Description
A cozy, flavor-packed bake featuring tender chicken, enchilada sauce, and fluffy rice, perfect for weeknights or gatherings.
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 (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
Instructions
- Preheat oven to 350°F (175°C).
- Cook rice according to package instructions.
- In a large bowl, combine rice, chicken, enchilada sauce, beans, corn, half of the shredded 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
For a quicker version, use leftover rotisserie chicken. Adjust spices to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg
Keywords: casserole, chicken, enchilada, rice, Tex-Mex, comfort food