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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole
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Indulge in the comforting warmth of Chicken Enchilada Rice Casserole, a delightful one-dish meal that brings together the rich flavors of enchiladas in a convenient format. Perfect for busy weeknights or gatherings, this family-friendly casserole is not only easy to prepare but also packed with wholesome ingredients that ensure every bite is satisfying. With tender chicken, creamy cheese, and a blend of flavorful spices, your loved ones will eagerly gather around the table to enjoy this delicious dish. Plus, its versatility allows for endless variations to suit your taste preferences. Get ready to make this recipe a staple in your kitchen!

Ingredients

Scale
  • 1 lb cooked and shredded chicken breast
  • 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
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and one cup of shredded cheddar cheese.
  3. Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper; mix well until fully combined.
  4. Transfer the mixture to the prepared baking dish and spread evenly.
  5. Sprinkle the remaining cup of shredded cheddar cheese over the top.
  6. Bake for 20 to 30 minutes until the cheese is melted and bubbly.
  7. Let it sit for a few minutes before serving; garnish with fresh cilantro.

Nutrition

Find it online: https://isabellacooks.com/chicken-enchilada-rice-casserole/