Ingredients
Scale
- 2 cups Cooked chicken, shredded (Rotisserie chicken works great)
- 1 cup Long-grain rice (Basmati or jasmine rice can be used)
- 1 can (10 oz) Enchilada sauce (Use homemade or store-bought)
- 2 cups Chicken broth (Low-sodium options help control saltiness)
- 1 cup Black beans (Canned beans are convenient; just rinse well)
- 1 cup Corn (Frozen corn is just as good as canned)
- 1 cup Shredded cheese (cheddar or Mexican blend; feel free to mix cheeses)
- 1 tsp Chili powder (Adjust to taste for spiciness)
- 1 tsp Cumin (Ground coriander is a good alternative)
- Salt and pepper to taste (Season according to preference)
- 1/4 cup Green onions, chopped (For garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Shred the cooked chicken finely to ensure even distribution through the casserole.
- Rinse the rice briefly under cold water to remove excess surface starch.
- Mix the shredded chicken, rice, enchilada sauce, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper in a large bowl.
- Transfer the mixture into a greased baking dish.
- Bake covered with foil for 30 minutes.
- Add shredded cheese over the casserole surface.
- Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it rest for a few minutes before serving and garnish with green onions.
Notes
Ensure your rice is rinsed properly to avoid clumping. Use leftover rotisserie chicken for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken, enchilada, casserole, one-dish meal, Mexican