Ingredients
For the Casserole:
- 2 cups cooked white rice (jasmine or basmati works best)
- 2 cups shredded cooked chicken (rotisserie chicken is great)
- 1 ½ cups enchilada sauce (homemade or store-bought)
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (frozen, fresh, or canned)
- 1 cup diced tomatoes (or fire-roasted for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for heat)
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese (or a mix of Mexican cheeses)
For Topping (Optional):
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- 1 small avocado (sliced)
- Lime wedges for serving
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Cook the Rice
If you haven’t already cooked the rice, prepare 2 cups according to the package instructions. Fluff it with a fork and set aside.
Step 3: Mix the Ingredients
In a large mixing bowl, combine cooked rice, shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, garlic powder, onion powder, cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir until everything is evenly coated.
Step 4: Assemble the Casserole
Transfer the rice mixture to the prepared baking dish. Spread it out evenly and top with 1 ½ cups of shredded cheese.
Step 5: Bake the Casserole
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream. Serve with lime wedges for an extra zesty kick!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: ~350 kcal
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 38g
- Protein: 22g
Keywords: Cheesy Chicken Enchilada Rice Casserole