Description
A warm and hearty casserole packed with spicy enchilada sauce and savory chicken, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, black beans, corn, and enchilada sauce in a large mixing bowl. Season the mixture with chili powder, cumin, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle shredded cheese generously over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with fresh cilantro, if desired.
Notes
Feel free to swap the black beans for pinto beans or add extra veggies like bell peppers for added nutrition. Cook your rice ahead of time for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican