This Chicken Enchilada Casserole 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.
Prep Time: 20 minutesmins
Cook Time: 35 minutesmins
Servings: 6
Ingredients
1cupdry long grain white rice, brown is great too, but takes longer to cook
1cupcooked, shredded chicken (I use rotisserie in a jiffy)
1cupsweet corn kernels
1can, 15oz black beans, rinsed/drained
1 ½cupMexican 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 :)