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Chicken Enchilada Rice Casserole

Chicken Enchilada Rice Casserole Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken
  • 3 cups cooked white rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 (4 oz) can diced green chiles, undrained
  • 2 cups red enchilada sauce
  • 1/2 cup sour cream
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 1/2 cups shredded Mexican blend cheese, divided
  • Salt to taste

Method
 

  1. In a large bowl, stir together the chicken, rice, black beans, corn, green chiles, enchilada sauce, sour cream, cumin, garlic powder, 2 cups cheese, and a pinch of salt until evenly combined.
  2. Spread the mixture into a greased 9x13 inch baking dish and top with the remaining 1/2 cup cheese.
  3. Bake at 375°F (190°C) for about 25 minutes, until bubbly and the cheese is melted. If desired, broil for 1 to 2 minutes to brown the top.
  4. Let rest 5 minutes, then scoop onto plates and serve with cilantro, salsa, or avocado if you like.

Notes

Letting the casserole rest for a few minutes out of the oven helps it set up so each serving holds its shape. If the rice seems dry after baking, spoon a little extra warm enchilada sauce over each portion before serving.