Ingredients
Scale
For the casserole:
- 2 cups cooked chicken, shredded or diced
- 1½ cups long-grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1½ cups frozen corn)
- 2 cups red enchilada sauce
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded Mexican cheese blend, divided
- ¼ cup chopped fresh cilantro (optional)
For serving:
- Additional sour cream
- Sliced jalapeños
- Diced avocado
- Lime wedges
- Extra cilantro
Instructions
- Preheat your oven to 375°F. Spray a 9×13-inch baking dish with cooking spray or grease it lightly with oil.
- In a large bowl, combine the uncooked rice, chicken, black beans, corn, enchilada sauce, chicken broth, sour cream, cumin, garlic powder, chili powder, salt, and pepper. Stir everything together until well mixed.
- Add 1 cup of the shredded cheese to the mixture and stir to combine.
- Pour the entire mixture into your prepared baking dish. Spread it out evenly and make sure the rice is submerged in the liquid.
- Cover the dish tightly with aluminum foil. This is important—the foil traps steam so the rice cooks properly.
- Bake covered for 40 minutes. The rice should be tender and most of the liquid absorbed.
- Remove the foil and sprinkle the remaining 1 cup of cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. This helps everything set up and makes it easier to scoop.
- Top with fresh cilantro if you’re using it, and serve with your favorite toppings on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
