Name: Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked rice; 1 can (10 oz) enchilada sauce; 2 cups cooked, shredded chicken; 1 cup black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 cup shredded cheese (cheddar or Mexican blend); 1 teaspoon cumin; 1 teaspoon garlic powder; Salt and pepper to taste; Chopped cilantro for garnish (optional)

Description

A comforting casserole combining the flavors of enchiladas with rice, perfect for family dinners.

Ingredients

2 cups cooked rice
1 can (10 oz) enchilada sauce
2 cups cooked, shredded chicken
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Chopped cilantro for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, enchilada sauce, shredded chicken, black beans, corn, half of the cheese, cumin, garlic powder, salt, and pepper.
Pour the mixture into a greased 9×13 inch casserole dish.
Top with the remaining cheese.
Bake for 25-30 minutes, or until heated through and cheese is bubbly.
Garnish with chopped cilantro if desired before serving.

Notes

Use leftover rotisserie chicken to save time. Adjust spice levels as needed.