Description
This cheesy chicken enchilada casserole is the perfect blend of flavors and textures, making for an easy and satisfying meal.
Ingredients
Scale
- 1 lb shredded chicken (cooked, use leftover rotisserie chicken for convenience)
- 1 cup enchilada sauce (mild or spicy depending on preference)
- 2 cups cooked rice (white or brown)
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of cheddar cheese.
- Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 20 to 30 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and let it sit for 5 to 10 minutes before serving. Garnish with chopped fresh cilantro.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to customize the spice level of the enchilada sauce to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg