Chicken Enchilada Rice Casserole

This Chicken Enchilada Rice Casserole combines chicken, cheese, and zesty enchilada sauce in a flavorful dish that's perfect for weeknight dinners.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 6 servings

Course: Dinner Plates

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 cups Cooked rice
2 cups Shredded cooked chicken Use leftover or rotisserie chicken
1 cup Enchilada sauce
1 can Black beans Rinsed and drained
1 cup Corn Frozen or canned

For the Seasoning

1 tablespoon Chili powder Adjust based on spice preference
1 teaspoon Cumin
1 teaspoon Garlic powder
to taste Salt
to taste Pepper

For the Topping

2 cups Shredded cheese Mix of Monterey Jack and cheddar

Equipment

Casserole Dish
large bowl
Oven

Method

Preparation

Preheat your oven to 350°F (175°C).
Combine in a large bowl the cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper.
Spread the mixture evenly in a greased casserole dish.
Sprinkle shredded cheese generously over the top.
Bake in the oven for 25-30 minutes until heated through and cheese is melted and bubbly.
Cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 300mgIron: 4mg

Notes

Optional: Garnish with fresh cilantro or avocado slices for a refreshing touch.

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