Description
A cozy all-in-one baked dish combining shredded chicken, rice, beans, and corn wrapped in enchilada sauce and topped with melted cheese.
Ingredients
Scale
- 2 cups cooked rice (white, brown, or long-grain; warm)
- 2 cups shredded cooked chicken (leftover rotisserie or poached chicken)
- 1 can enchilada sauce (about 10–12 oz)
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen and thawed or drained canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large bowl, combine the cooked rice and shredded chicken. Add the enchilada sauce and stir to coat evenly.
- Mix in the black beans and corn. Sprinkle the cumin, chili powder, salt, and pepper. Stir until everything is well distributed.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer.
- Scatter the shredded cheese evenly over the top.
- Bake for 25–30 minutes, until the cheese is bubbly and lightly golden. Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped cilantro if using, then slice and serve.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 3 months. Ensure to reheat to an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken casserole, enchilada, comfort food