Chicken Enchilada Rice Casserole (Recipe for Printing)
Enjoy cheesy chicken enchilada rice casserole with black beans, corn, sour cream, and southwest spices.
# What You Need:
→ Main Components
01 -
1 pound cooked and shredded chicken breast
02 -
2 cups cooked white rice
03 -
1 cup enchilada sauce
04 -
1 can (15 ounces) black beans, rinsed and drained
05 -
1 can (15 ounces) corn kernels, drained
06 -
1/2 cup sour cream
07 -
2 cups shredded cheddar cheese, divided
→ Seasoning
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 the oven to 350°F and lightly grease a 9 by 13-inch baking dish.
02 -
In a large mixing bowl, thoroughly combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, 1 cup of shredded cheddar cheese, chili powder, cumin, onion powder, garlic powder, salt, and black pepper until evenly mixed.
03 -
Transfer the combined mixture into the prepared baking dish and spread it out in an even layer.
04 -
Sprinkle the remaining 1 cup of shredded cheddar cheese over the entire surface.
05 -
Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and bubbling at the edges.
# Extra Tips:
01 -
For best texture, allow the casserole to rest for 10 minutes before slicing and serving.