Chicken Enchilada Rice Casserole: Easy 35-Minute Delight
A delicious and quick recipe for Chicken Enchilada Rice Casserole that can be prepared in just 35 minutes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound shredded chicken
- 1 can enchilada sauce
- 1 cup black beans, drained
- 1 cup corn, drained
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 bell pepper, chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté bell pepper until soft.
- Add shredded chicken, black beans, corn, cumin, and chili powder to the skillet and mix well.
- Stir in cooked rice and half of the enchilada sauce.
- Transfer the mixture to a baking dish, and pour the remaining enchilada sauce on top.
- Sprinkle shredded cheese over the top.
- Bake for 20 minutes until cheese is melted and bubbly.
Notes
- Serve warm garnished with fresh cilantro.
- For added spice, add jalapeños to the recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Rice Casserole, Easy Recipe, Quick Dinner