Description
A no-fuss dump-and-bake casserole combining shredded chicken, tangy enchilada sauce, rice, black beans, and corn. Quick to make with bold flavors, this crowd-pleaser requires minimal effort for maximum satisfaction.
Ingredients
2 boneless chicken breasts, cooked and shredded
2 cups cooked white rice
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup enchilada sauce (red or green)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese or Mexican cheese blend (for topping)
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, combine shredded chicken, cooked rice, black beans, corn, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper
Mix thoroughly until evenly distributed
Transfer mixture to a greased 9×13-inch baking dish
Sprinkle shredded cheese on top
Bake for 20-25 minutes until cheese is golden and bubbly
Let cool slightly before serving
Notes
Use rotisserie chicken for quick prep
Pinto beans are a great substitute for black beans
Day-old rice prevents a watery texture
Top with cilantro, avocado, or lime for extra flavor
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg