Description
This Chicken Enchilada Rice Casserole is a delicious, easy-to-make meal that combines the flavors of traditional enchiladas with the convenience of a casserole.
Ingredients
2 cups cooked shredded chicken
2 cups cooked rice
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 cup corn kernels
1 can red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped cilantro
1/4 cup sliced black olives
2 green onions, thinly sliced
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13 dish.
2. Combine chicken, rice, beans, tomatoes, corn, and half the sauce.
3. Spread half the mixture into the dish.
4. Sprinkle half the cheese.
5. Add remaining mixture and pour remaining sauce.
6. Top with remaining cheese, olives, and onions.
7. Bake 20–25 minutes until bubbly.
8. Cool 5 minutes, then top with cilantro.
Notes
Add jalapeño or hot sauce for heat. Homemade enchilada sauce adds great flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420