Description
A warm and cheesy casserole filled with chicken, rice, and vibrant enchilada flavors, perfect for a cozy meal.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1 tsp cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked rice, shredded chicken, enchilada sauce, black beans, corn, half of the cheese, diced onions, cumin, salt, and pepper.
- Pour the mixture into a greased casserole dish and spread it evenly.
- Top with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let cool, and garnish with chopped cilantro before serving.
Notes
Make-ahead tips: Assemble a day earlier and refrigerate. Variation: Use turkey, beef, or add sautéed vegetables for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg