Description
This Chicken Enchilada Rice Casserole is a comforting and flavorful dish that brings together the delicious flavors of Mexican cuisine in a convenient casserole form. Packed with tender chicken, rice, black beans, corn, and gooey cheese, this easy-to-make dish is perfect for a family dinner or potluck.
Ingredients
Scale
Rice Mixture:
- 2 cups cooked rice
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
Enchilada Sauce Mixture:
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 2 cups shredded Mexican blend cheese, divided
- 1/4 cup green onions, sliced
- Fresh cilantro for garnish
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine rice, chicken, black beans, corn, enchilada sauce, sour cream, 1 1/2 cups cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Bake: Transfer the mixture to the prepared baking dish, spread evenly, top with remaining cheese, and bake for 25-30 minutes until bubbly.
- Serve: Remove from the oven, sprinkle with green onions and cilantro, and let cool slightly before serving.
Notes
- You can swap red enchilada sauce for green for a different flavor profile.
- This casserole freezes well; assemble and freeze before baking, adding 15 minutes to the cook time when baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 80 mg
