Name: Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked rice; 1 lb cooked chicken, shredded; 1 can (10 oz) enchilada sauce; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen or canned); 1 cup shredded cheese (cheddar or Mexican blend); 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; Chopped cilantro for garnish (optional)

Description

A wholesome Chicken Enchilada Rice Casserole bursting with vibrant flavors that delights everyone at the table.

Ingredients

2 cups cooked rice
1 lb cooked chicken, shredded
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 cup shredded cheese (cheddar or Mexican blend)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Chopped cilantro for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
Mix until well combined.
Pour the mixture into a greased baking dish.
Sprinkle the shredded cheese on top.
Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
Garnish with chopped cilantro if desired. Serve immediately.

Notes

For extra flavor, roast the corn before adding it to the mixture. Adjust seasoning before baking for perfect taste.