Description
Easy chicken enchilada rice casserole made with cooked chicken, rice, beans, corn, enchilada sauce, and melted cheese. A fast, comforting dinner ready in 35 minutes.
Ingredients
2 cups cooked shredded chicken
2 cups cooked rice
1 (15 oz) can black beans, drained
1 (10 oz) can diced tomatoes with green chilies
1 cup corn kernels
1 (10 oz) can red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup chopped fresh cilantro
¼ cup sliced black olives
2 green onions, sliced
Instructions
1. Preheat oven and grease baking dish.
2. Mix chicken, rice, beans, tomatoes, corn, and half the sauce.
3. Layer half the mixture and half the cheese.
4. Add remaining mixture and sauce.
5. Top with remaining cheese and vegetables.
6. Bake until bubbly and serve.
Notes
Use rotisserie chicken to save time.
Let rest before slicing.
Customize with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired