Chicken Enchilada Rice Casserole
If you’re in search of a hearty and satisfying meal that’s easy to whip up, look no further than this Chicken Enchilada Rice Casserole! This dish is an incredible combination of tender shredded chicken, zesty enchilada sauce, and creamy cheese, all baked together with wholesome ingredients. It’s perfect for busy weeknights or casual family gatherings, ensuring smiles around the table. Plus, it’s a make-ahead option that can be prepped in advance and simply popped in the oven when you’re ready to eat. The leftovers are a delightful treat for lunch the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb cooked and shredded chicken breast
- 1 cup enchilada sauce
- 2 cups cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of cheddar cheese until well combined.
- Stir in chili powder, cumin, onion powder, garlic powder, salt, and pepper until evenly distributed.
- Transfer the mixture into a prepared baking dish and spread it out evenly.
- Top with the remaining cup of cheddar cheese.
- Bake for 20-30 minutes until the cheese is melted and bubbly.
- Allow to cool slightly before serving; garnish with chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 90mg
Find it online: https://mrrecipes.net/chicken-enchilada-rice-casserole-2/