Description
This casserole combines shredded chicken, black beans, corn, rice, and cheese, baked with enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1 cup cooked rice
- 10 ounces canned enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, black beans, corn, rice, green onions, cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Stir in half of the enchilada sauce.
- Spread the mixture evenly into the prepared baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let stand for 5 minutes before serving.
Notes
- Serve with your favorite toppings such as sour cream, salsa, or avocado.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican