Description
A hearty and flavorful Chicken Enchilada Rice Casserole.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
- Spread the mixture in a greased baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until heated through and cheese is melted.
- Let it cool for a few minutes before serving.
Notes
- This dish can be made ahead and refrigerated.
- Feel free to customize with your favorite vegetables.
- Serve with sour cream or avocado if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Rice Casserole