easy chicken enchilada rice casserole for a cozy weeknight meal
An easy and delicious chicken enchilada rice casserole that can be prepared in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked rice
- 1 pound shredded chicken
- 1 can red enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add shredded chicken, black beans, garlic powder, cumin, salt, and pepper to the skillet and mix well.
- Stir in cooked rice and half of the enchilada sauce.
- Transfer the mixture to a baking dish and top with remaining enchilada sauce and shredded cheese.
- Bake for 20 minutes or until the cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
- Feel free to add more spices to your taste.
- This dish pairs well with a side salad.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Easy Chicken Enchilada Rice Casserole, Chicken, Enchilada, Casserole, Quick Meal