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–+ servings

Chicken Enchilada Rice Casserole

A warm, cheesy casserole that combines shredded chicken, black beans, corn, and melty cheese for a comforting one-dish meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

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

Method
 

  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 1 cup of the shredded cheddar cheese.
  3. Add in the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
  4. Pour the mixture into the prepared baking dish and spread it out evenly.
  5. Sprinkle the remaining cup of shredded cheddar cheese over the top of the casserole.
  6. Bake for about 20 to 30 minutes or until the cheese is melted and bubbly.
  7. Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh cilantro.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 6gSugar: 3g

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