Description
A delicious chicken enchilada casserole made with shredded chicken, black beans, corn, and cheese, baked to perfection.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup shredded cheese, cheddar or Mexican blend
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper until combined.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Top the mixture with shredded cheese, covering the entire surface.
- Bake for 20–25 minutes or until heated through and cheese is bubbly.
- Garnish with chopped cilantro before serving.
Notes
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg