Chicken Enchilada Rice Casserole (Print Version)
# Ingredients:
01 -
2 cups cooked shredded chicken
02 -
2 cups cooked rice
03 -
1 can (15 oz) black beans, drained and rinsed
04 -
1 can (10 oz) diced tomatoes with green chilies
05 -
1 cup corn kernels
06 -
1 can (10 oz) red enchilada sauce
07 -
1 cup shredded cheddar cheese
08 -
1 cup shredded Monterey Jack cheese
09 -
½ cup chopped fresh cilantro
10 -
¼ cup sliced black olives
11 -
2 green onions, thinly sliced
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
02 -
In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and half of the enchilada sauce. Mix well.
03 -
Spread half of the mixture in the prepared baking dish.
04 -
Sprinkle half of each cheese over the mixture.
05 -
Add the remaining chicken and rice mixture on top.
06 -
Pour the remaining enchilada sauce over everything.
07 -
Top with the rest of the cheese, olives, and green onions.
08 -
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
09 -
Remove from the oven and let it cool for 5 minutes. Sprinkle fresh cilantro over the top before serving.
# Notes:
01 -
For an extra kick, add a diced jalapeño or a dash of hot sauce. Try making your own enchilada sauce for a homemade touch!