Chicken and Rice Enchilada Casserole
This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes! It's completely customize-able too!
Servings: 8 servings
Ingredients
- 2 breasts Tequila Lime Chicken shredded (or any other shredded chicken will work as well)
- 1 14 oz bag boil in bag white rice (about 1 1/2 - 2 cups cooked rice)
- 1 batch homemade enchilada sauce or 1 1/2 small cans of store-bought sauce
- 16 oz can seasoned black beans drained and rinsed,
- 1 cup shredded Mexican cheeese blend divided
- 1 cup shredded Monterey Jack cheese divided
- 15 oz can Mexican blend corn drained,
- 15 oz can yellow corn kernels drained,
- 4.5 oz can green chiles drained
- Cilantro for garnish
- Sliced green onions for garnish
- salt and black pepper to taste
Instructions
- Boil the rice according to package directions, then set aside.
- Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
- Mix the two cheeses together and set aside.
- To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
- Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
- Bake for 20-30 minutes, until cheese is bubbly and melted.
- To serve, sprinkle with sliced green onions and minced cilantro.
Notes
1. Recipe adapted from Jo Cooks