Description
A hearty casserole combining chicken enchiladas with rice, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, onions, garlic powder, cumin, salt, and pepper in a large mixing bowl.
- Stir the mixture until well combined and the ingredients are evenly distributed.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes or until heated through and the cheese is melted and golden.
- Allow to cool for a few minutes before serving.
Notes
For a healthier option, swap the rice for quinoa or use more vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
Keywords: casserole, chicken enchiladas, easy dinner, weeknight meal