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