Cheesy Chicken Enchilada Casserole
A comforting, no-fuss casserole made with leftover rice and cooked chicken, blended with enchilada sauce, black beans, and cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice (long-grain, jasmine, or leftover day-old rice) Avoid mushiness by using day-old rice.
- 2 cups shredded cooked chicken Rotisserie chicken works great.
- 1 can (10 oz) enchilada sauce Red enchilada sauce is classic; green adds a tangy twist.
- 1 can (15 oz) black beans Rinsed and drained.
- 1 cup corn kernels Frozen, thawed, or canned.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine the cooked rice and shredded chicken.
- Add the enchilada sauce and fold until the rice and chicken are evenly coated.
- Stir in the rinsed black beans and corn.
- Season with chili powder, cumin, and salt and pepper to taste. Mix thoroughly.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 25 minutes, until the casserole is hot and bubbly and the cheese is melted.
- If you want a browned top, broil on high for 1–2 minutes while watching closely.
- Remove from the oven. Garnish with chopped green onions and cilantro before serving.
Notes
Let the casserole cool at room temperature no longer than 2 hours, then refrigerate. It keeps for 3–4 days in an airtight container, or freeze for up to 2–3 months. For reheating, cover and heat in a 350°F oven until warmed through.