Chicken Enchilada Rice Casserole
Experience the comforting embrace of a home-cooked meal with this Chicken Enchilada Rice Casserole. Perfect for busy weeknights or family gatherings, this dish combines the rich flavors of traditional chicken enchiladas into a simple, one-dish wonder. With tender shredded chicken, zesty enchilada sauce, and gooey cheese all baked to perfection, each bite is sure to bring smiles to your table. Plus, it’s easy to customize with your favorite veggies or proteins, making it a versatile option that everyone will love. Gather your loved ones and enjoy the warm, hearty goodness of this delightful casserole!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- 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
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- Chili powder
- Cumin
- Onion powder
- Garlic powder
- Salt
- Pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of cheddar cheese until well combined.
- Season with chili powder, cumin, onion powder, garlic powder, salt, and pepper. Mix thoroughly.
- Transfer the mixture to the greased baking dish and spread evenly.
- Top with the remaining cheddar cheese.
- Bake for 20 to 30 minutes until the cheese is melted and bubbly.
- Let cool slightly before garnishing with fresh cilantro and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://chloekitchen.com/chicken-enchilada-rice-casserole/