Chicken Enchilada Rice Casserole
If you’re in search of a delicious and comforting dinner that the whole family will love, this Chicken Enchilada Rice Casserole is just what you need! This hearty dish brings together tender shredded chicken, savory black beans, and sweet corn, all enveloped in flavorful enchilada sauce and topped with melty cheese. It’s perfect for busy weeknights or casual gatherings. Best of all, it’s simple to prepare, making it an ideal option for meal prep. Just whip it up ahead of time and bake when you’re ready to serve!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb cooked and shredded chicken breast
- 1 cup enchilada sauce
- 2 cups cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken with enchilada sauce, cooked rice, black beans, corn, sour cream, and one cup of shredded cheese.
- Add chili powder, cumin, onion powder, garlic powder, salt, and pepper; stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining cheese on top.
- Bake for 20 to 30 minutes until cheese is melted and bubbly.
- Let sit for a few minutes before serving. Garnish with chopped cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
Find it online: https://quickwithemma.com/chicken-enchilada-rice-casserole/