Easy Chicken Enchilada Rice Casserole in Just 35 Minutes!
This Easy Chicken Enchilada Rice Casserole is a quick and delicious meal ready in just 35 minutes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 pound cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, and spices.
- Mix everything until well combined.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Feel free to customize the recipe by adding your favorite vegetables.
- You can use leftover chicken for quicker preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Easy Chicken Enchilada Rice Casserole, Quick Dinner Recipes, 35 Minute Meals