Description
A comforting one-dish meal featuring seasoned chicken, hearty rice, and tantalizing enchilada sauce, perfect for family gatherings.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For best reheating, use the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg