Description
This Chicken Enchilada Rice Casserole is a hearty, flavorful, and family-friendly meal! Packed with tender shredded chicken, seasoned rice, black beans, corn, and a cheesy enchilada sauce, it’s the ultimate comfort food. Perfect for busy weeknights or meal prepping. Add a sprinkle of fresh cilantro for a pop of color and flavor!
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup enchilada sauce
- 2 cups cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of shredded cheddar cheese.
- Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Stir to mix everything well.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-30 minutes, or until the cheese is bubbly and melted.
- Remove from the oven and garnish with freshly chopped cilantro before serving
Notes
- For extra spice, add a diced jalapeño or a pinch of cayenne pepper to the mixture.
- This dish can be made ahead and refrigerated; simply bake before serving.
- Substitute brown rice or quinoa for a healthier twist.
- Serve with tortilla chips, avocado slices, or a dollop of guacamole for extra flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 376 kcal
- Sugar: 5g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 58mg