Description
There’s something magical about a dish that brings together the warmth of home-cooked meals and the bold flavors of your favorite takeout.
Ingredients
Scale
Base Ingredients:
- 3 cups cooked rice (white or brown)
- 2½ cups shredded cooked chicken (rotisserie works great)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1½ cups red enchilada sauce
- 1 cup sour cream or Greek yogurt
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1 small red onion, finely chopped
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper to taste
Optional Toppings:
- Chopped cilantro
- Diced green onions
- Sliced jalapeños
- Avocado or guacamole
- Hot sauce
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine cooked rice, chicken, beans, corn, enchilada sauce, sour cream, onion, and seasonings. Fold in 1 cup of cheddar and ½ cup of Monterey Jack cheese. Stir until well mixed.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese over the top.
Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Let cool for 5 minutes before serving. Garnish with fresh toppings as desired.
Notes
- Make it vegetarian: Swap the chicken for extra beans or cooked quinoa.
- Add heat: Stir in chopped jalapeños or a dash of cayenne.
- Use green enchilada sauce: For a milder, tangier flavor profile.
- Make it creamy: Add ½ cup of cream cheese to the mix for extra richness.
- Gluten-free? Ensure the enchilada sauce and other packaged ingredients are certified gluten-free.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12 servings
- Calories: 360
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 21g
Keywords: Chicken Enchilada Rice Casserole