Chicken Enchilada Rice Casserole

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)

• 2 cups cooked rice (white or brown)

• 1 (10 oz) can red enchilada sauce

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup frozen corn (no need to thaw)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack (or Mexican blend)

• ½ teaspoon cumin

• ½ teaspoon chili powder

• Salt & pepper to taste

• Optional toppings: sour cream, sliced avocado, cilantro, jalapeños, green onions

🔪 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Mix the casserole:
   In a large bowl, combine the cooked rice, chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Stir until everything is evenly mixed.

3. Add cheese:
   Stir in half of the shredded cheese mixture.

4. Bake:
   Transfer mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheese over the top.

5. Cook:
   Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.

6. Serve:
   Top with desired toppings like sour cream, avocado, cilantro, or jalapeños. Serve hot.

🔁 Variations

• Spicy version: Use hot enchilada sauce or add diced green chiles.

• Vegetarian: Omit chicken and add extra beans or roasted veggies.

• Make ahead: Assemble and refrigerate up to 24 hours in advance; add 10 minutes to baking time if cold.