Chicken Enchilada Rice Casserole
This Chicken Enchilada Rice Casserole is the ultimate comfort food! Packed with shredded chicken, rice, beans, and gooey cheese, it’s a quick and easy one-dish meal perfect for busy weeknights. Customize it to suit your preferences and enjoy its bold, satisfying flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup enchilada sauce
- 2 cups cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of shredded cheddar cheese.
- Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix well to combine.
- Grease a 9×13-inch baking dish and spread the mixture evenly.
- Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with cilantro, and serve warm.
Notes
- Make it spicier by adding jalapeños or cayenne pepper.
- For a vegetarian option, substitute chicken with roasted vegetables.
- Use Greek yogurt as a healthier alternative to sour cream.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Find it online: https://avarecipe.com/chicken-enchilada-rice-casserole/
