Description
A family-friendly one-pan dish that combines the comforting textures of rice and chicken with the zesty kick of enchilada sauce, perfect for busy weeknights.
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, frozen or canned
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, and spices. Mix well until all ingredients are well incorporated.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese, spreading it evenly over the mix.
- Bake in the preheated oven for 25 minutes or until heated through and cheese is melted.
- Garnish with chopped cilantro before serving.
Notes
For added richness, incorporate cream cheese into the mixture before baking. Using shredded rotisserie chicken can save time.
