Description
A cozy casserole that layers familiar comfort with bold Mexican flavors, perfect for weeknight dinners and potlucks.
Ingredients
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Stir until well mixed, then transfer to a greased 9×13 inch baking dish.
- Spread the mixture evenly and top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until heated through and cheese is melted.
- Remove from the oven and garnish with chopped cilantro before serving.
Notes
For a creamier casserole, stir in a half cup of sour cream or a can of cream-style corn. To keep the casserole moist, cover it with foil for the first 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican