Introduction to Chicken Enchilada Rice Casserole
Chicken Enchilada Rice Casserole is a delicious and hearty dish that combines the beloved flavors of traditional enchiladas with the convenience of a one-pan meal. This casserole is perfect for busy weeknights, offering a satisfying blend of seasoned chicken, fluffy rice, and zesty enchilada sauce, all topped with a generous layer of melted cheese. The dish is not only easy to prepare but also customizable, allowing you to incorporate your favorite ingredients such as black beans, corn, and various vegetables.
Chicken Enchilada Rice Casserole
Hearty Casserole of Enchilada-Flavored Chicken and Rice
Ingredients:
1 lb chicken breast, cooked and shredded
1 cup enchilada sauce
2 cups cooked rice
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh cilantro, chopped (for garnish)
Directions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.
Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Stir to mix everything well.
Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining shredded cheddar cheese.
Bake for 20-30 minutes, or until the cheese is bubbly and melted.
Remove from the oven and garnish with freshly chopped cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 376 kcal | Servings: 6 servings