Chicken Enchilada Rice Casserole
A comforting and hearty casserole that combines shredded chicken, rice, and enchilada sauce, perfect for family dinners and potlucks.
Ingredients
Casserole Base
- 2 cups cooked rice (Use day-old rice for the best texture.)
- 2 cups cooked shredded chicken (Rotisserie chicken works great.)
- 1 can (10 oz) enchilada sauce (Choose mild or hot based on your family.)
- 1 cup black beans, drained and rinsed (Rinse well to reduce sodium.)
- 1 cup corn (Frozen corn works fine; thaw first.)
- 1 cup shredded cheese (cheddar or Mexican blend) (Freshly shredded cheese melts better.)
- 1 teaspoon garlic powder (You can use one small clove minced if preferred.)
- 1 teaspoon cumin (Toast briefly for a deeper aroma.)
- to taste teaspoon salt and pepper (Start light; adjust seasoning as needed.)
- to taste Chopped cilantro for garnish (Add right before serving.)
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, garlic powder, cumin, salt, and pepper.
- Spread the mixture in a greased casserole dish.
- Top with shredded cheese.
Baking
- Bake for 20-25 minutes, or until heated through and cheese is bubbly.
- For a browned top, set to broil for the last 1-2 minutes, watching closely.
- Garnish with chopped cilantro before serving.
Notes
Serve family-style straight from the dish. Store leftovers in an airtight container for 3 to 4 days or freeze in portions for up to 3 months.