Chicken Enchilada Rice Casserole
Transform your dinner routine with this comforting chicken enchilada rice casserole thats bursting with flavor and goodness! Enjoy a wholesome meal today!
Ingredients:
– 1 cup enchilada sauce
– 1/2 cup sour cream
– 1 lb cooked and shredded chicken breast
– 2 cups cooked rice
– 1 can 15 oz black beans, rinsed and drained
– 1 can 15 oz corn kernels, drained
– 2 cups shredded cheddar cheese, divided
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp ground black pepper
– Fresh cilantro, chopped for garnish
Instructions:
1. Start by preheating your oven to 350F 175C so its ready when your casserole is assembled.
2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.
3. Season the mixture with chili powder, cumin, onion powder, garlic powder, salt, and pepper. Stir everything together until well blended.
4. Spread the chicken and rice mixture evenly into a greased 9×13-inch baking dish.
5. Top the casserole with the remaining 1 cup of shredded cheddar cheese, ensuring an even layer.
6. Place the dish in the preheated oven and bake for 20-30 minutes, or until the cheese is bubbly and has melted to a golden perfection.
7. Once done, take the casserole out of the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving for a vibrant touch.
Nutritional Information: Each serving contains approximately 376 calories.
Time: Preparation time: 10 minutes Cooking time: 30 minutes