Description
This Chicken Enchilada Rice Casserole simplifies your dinner routine by combining bold Mexican-inspired flavors into one convenient, comforting dish. Featuring tender rotisserie chicken, fluffy rice, protein-rich black beans, and melty cheese, this meal is a perfect solution for busy weeknights. The aromatic blend of chili, cumin, and fresh cilantro creates a deep, satisfying profile that appeals to the whole family. By utilizing pre-cooked ingredients, you save significant time while still achieving a restaurant-quality meal at home that delivers maximum flavor with minimal effort.
Ingredients
3 cups pre-cooked rotisserie chicken, shredded
2 cups cooked white rice
1 can (15 oz) black beans, drained and rinsed
1.5 cups red enchilada sauce (ensure alcohol-free)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup fresh cilantro, chopped
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, enchilada sauce, cumin, and chili powder.
Stir well until the ingredients are thoroughly coated with the sauce.
Spread the mixture into a lightly greased 9×13 inch baking dish.
Evenly sprinkle the shredded cheddar and monterey jack cheeses over the top.
Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.
Remove from the oven and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave. Feel free to add diced bell peppers or corn to increase the vegetable content.
- Prep Time: 10
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: Mexican-American