Description
A comforting and flavorful casserole that combines shredded chicken, enchilada sauce, rice, black beans, and cheese for a satisfying weeknight dinner.
Ingredients
Scale
- 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, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a medium casserole dish with cooking spray or a little oil.
- In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Stir until well mixed.
- Transfer the mixture to the greased casserole dish and spread into an even layer. Sprinkle shredded cheese on top.
- Bake for 25–30 minutes, or until the cheese is melted, golden, and bubbly.
- Let sit for 5 minutes, garnish with cilantro if desired, and serve warm.
Notes
Use rotisserie chicken for convenience and day-old rice for better texture. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3.5g
- Protein: 23g
- Cholesterol: 40mg