Mexican Chicken and Rice Casserole
This dish takes less than an hour to make yet tastes like you spent way more time than you did. It's a hearty, healthy, flavorful meal in one.
Servings: 6
Ingredients
- 1 cup dry long grain white rice, brown is great too, but takes longer to cook
- 10 oz enchilada sauce
- 1 cup chunky salsa
- ½ teaspoon ground cumin
- 1 teaspoon ground garlic
- 1 teaspoon ground onion
- 1 cup cooked, shredded chicken (I use rotisserie in a jiffy)
- 1 cup sweet corn kernels
- 1 can, 15oz black beans, rinsed/drained
- 1 ½ cup Mexican blend or cheddar-jack shredded cheese
- Optional: chopped fresh cilantro or green onions for garnish, extra salsa, or guacamole
Instructions
- Cook rice in a medium-large or large heavy pot, according to package instructions.
- While rice cooks, pre-measure all needed ingredients. Shred the chicken, if you're using it. Preheat oven to 350F.
- Add all ingredients into pot of cooked rice, except for the cheese. Stir to combine thoroughly. Sprinkle cheese on top evenly.
- Bake uncovered about 15 minutes, or until cheese is melted. Garnish with cilantro or green onions, if desired, and serve with toppings of your choice.
Notes
- Brown rice can be used instead of white rice; cook according to package instructions.
- Feel free to make it meatless, use another protein, or add in other veggies.
- If you enjoyed this recipe, please come back and give it a rating :)
Nutrition (per serving)
Calories: 313kcal | Carbohydrates: 36g | Protein: 26.3g | Fat: 7.7g | Saturated Fat: 4g | Cholesterol: 47.5mg | Sodium: 1080.7mg | Fiber: 8.5g | Sugar: 5.5g