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Chicken Enchilada Rice Casserole
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, drained
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper.
Spread the mixture evenly in a greased 9x13 inch baking dish.
Top with shredded cheddar cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let cool for a few minutes, garnish with fresh cilantro, and serve.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Spatula
Chef's Tips
Use leftover rotisserie chicken for quicker prep.
Add extra veggies like bell peppers or zucchini for more nutrition.
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Serve with avocado slices and sour cream.
Pair with a side salad or tortilla chips.
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Yes, you can assemble it ahead of time and refrigerate it before baking.
You can use salsa or a homemade tomato sauce as a substitute.
Yes, you can freeze it before baking. Just thaw and bake when ready.
The spice level depends on the enchilada sauce used; choose mild for less heat.
Absolutely, bell peppers, onions, and zucchini would be great additions.
You can use white, brown, or any type of cooked rice you prefer.
If baked from frozen, increase the cooking time to about 1 hour.