Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice (preferably long-grain)
- 2 cups enchilada sauce
- 1 cup chicken broth
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rice according to package instructions, using chicken broth for added flavor.
- In a large bowl, mix the chicken, enchilada sauce, black beans, corn, cooked rice, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with shredded cheese.
- Bake for about 30 minutes until cheese is melted and golden brown.
- Let cool for a few minutes, garnish with cilantro if desired, and serve warm.
Notes
- Feel free to customize with your favorite vegetables or spices.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free