Easy Chicken Enchilada Rice Casserole in Just 35 Minutes
Enjoy a delicious and quick meal with this Easy Chicken Enchilada Rice Casserole that you can make 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 chicken, shredded
- 1 cup rice, uncooked
- 1 can enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until soft.
- Add the cooked chicken, rice, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Stir to combine.
- Transfer the mixture to a greased casserole dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
Notes
- For added flavor, consider adding diced bell peppers or jalapeños.
- This casserole can be customized with your favorite toppings like avocado or sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Easy Chicken Enchilada Rice Casserole, quick dinner, 35 minutes meal