Description
A hearty Mexican-inspired casserole that combines tender chicken, fluffy rice, and rich enchilada sauce in one delicious dish. Perfect for family dinners or meal prep!
Ingredients
Scale
- 3 cups cooked rice
- 2 cups shredded rotisserie chicken
- 2 (10 oz) cans red enchilada sauce
- 2 cups Mexican cheese blend, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine rice, chicken, beans, corn, onion, garlic, and taco seasoning. Mix in 1½ cans of enchilada sauce.
- Transfer mixture to prepared baking dish. Pour remaining enchilada sauce over top and sprinkle with cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake additional 15 minutes until cheese is bubbly and golden.
Notes
- Make ahead: Assemble up to 24 hours in advance and refrigerate.
- Substitute brown rice for a healthier option.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 385
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 24g