Chicken Enchilada Rice Casserole
Enjoy this delicious Chicken Enchilada Rice Casserole packed with flavors! Perfect for busy nights—try it today for an easy dinner solution!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- 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
- 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 (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of cheddar cheese. Add spices and mix well.
- Pour the mixture into the prepared baking dish evenly.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 20 to 30 minutes until cheese is melted and bubbly.
- Allow to cool slightly before serving; garnish with chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
Find it online: https://bestbakingguide.com/chicken-enchilada-rice-casserole/