Description
A comforting Chicken Enchilada Rice Casserole that’s easy to make and perfect for family nights.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked, shredded chicken
- 1 can (10 oz) red 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)
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and cilantro for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion and bell pepper until softened, about 5 minutes.
- In a mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, sautéed vegetables, and half of the shredded cheese. Stir well and season with salt and pepper.
- Pour the mixture into a greased baking dish, spread evenly, and top with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let it sit for a few minutes before serving, and offer sour cream and fresh cilantro on the side.
Notes
Use leftovers for this casserole, and don’t skip the toppings to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg
Keywords: chicken casserole, enchilada, comfort food, family meal, easy recipe