chicken enchilada rice casserole (Recipe for Printing)
Tender chicken, rice, beans, and corn baked in enchilada sauce, topped with melty cheddar cheese.
# What You Need:
→ Poultry
01 -
1 pound chicken breast, cooked and shredded
→ Canned Goods
02 -
1 cup enchilada sauce
03 -
1 can (15 ounces) black beans, rinsed and drained
04 -
1 can (15 ounces) corn kernels, drained
→ Dairy
05 -
1/2 cup sour cream
06 -
2 cups shredded cheddar cheese, divided
→ Grains
07 -
2 cups cooked rice
→ Spices and Seasonings
08 -
1 teaspoon chili powder
09 -
1 teaspoon ground cumin
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon ground black pepper
# How to Make It:
01 -
Preheat oven to 350°F (175°C) and lightly grease a 9 by 13-inch baking dish.
02 -
In a large bowl, mix the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of shredded cheddar cheese until well combined.
03 -
Stir in chili powder, ground cumin, onion powder, garlic powder, salt, and ground black pepper with the mixture.
04 -
Transfer the mixture to the prepared baking dish and spread it in an even layer.
05 -
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the surface.
06 -
Bake for 20 to 30 minutes, or until the cheese is fully melted and the top is bubbling.
# Extra Tips:
01 -
Allow the casserole to rest for several minutes after baking before serving for easier slicing and improved flavor.