A delicious and easy-to-make casserole that combines chicken enchiladas with rice, perfect for busy weeknights or family gatherings.
Ingredients
2 cups cooked rice
2 cups shredded chicken
1 can (10 oz) enchilada sauce
1 cup corn
1 cup black beans (drained and rinsed)
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon taco seasoning
1/2 cup diced onions
1/2 cup diced bell pepper
Salt and pepper to taste
Chopped cilantro for garnish (optional)
Cook Mode Prevent your screen from going dark
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, corn, black beans, taco seasoning, onions, and bell pepper. Mix well.
3. Transfer the mixture to a greased casserole dish and spread evenly.
4. Top with shredded cheese.
5. Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is bubbly.
6. Garnish with chopped cilantro if desired, and serve hot.