Description
This flavorful Chicken Enchilada Rice Casserole brings the bold, zesty flavors of enchiladas into a comforting, one-dish meal. The combination of tender shredded chicken, black beans, corn, and rice, all enveloped in a rich enchilada sauce and topped with melty cheddar cheese, makes this casserole a family favorite. With a blend of chili powder, cumin, onion powder, and garlic powder, this dish offers a perfect balance of spices that will satisfy your craving for Mexican-inspired comfort food. Finished with a sprinkle of fresh cilantro, it’s sure to become a staple in your recipe rotation.
Ingredients
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 the 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 top with the remaining shredded cheddar cheese.
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
This casserole is a great way to use up leftover chicken or rotisserie chicken. If you’d like to add extra vegetables, you can incorporate diced bell peppers or onions into the mix. For a spicier version, try adding a chopped jalapeño or a bit of hot sauce to the casserole. This dish pairs perfectly with a side of guacamole or a simple green salad. Leftovers can be stored in the refrigerator for a few days and reheated easily in the microwave or oven.