Description
This hearty casserole takes all the flavors of a classic chicken enchilada and transforms them into a satisfying, one-dish baked meal. Packed with shredded chicken, black beans, corn, and melty cheese, it’s a comforting and flavorful dish that’s perfect for busy weeknights or casual gatherings.
Ingredients
1 lb chicken breast, cooked and shredded
1 cup enchilada sauce
2 cups cooked rice
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh cilantro, chopped (for garnish)
Instructions
1️⃣ Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2️⃣ In a large mixing bowl, combine the shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.
3️⃣ Add the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
4️⃣ Pour the mixture into the prepared baking dish and spread it out evenly.
5️⃣ Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
6️⃣ Bake for 20 to 30 minutes, or until the cheese is melted and bubbly.
7️⃣ Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh cilantro for added color and flavor.
Notes
You can use leftover rotisserie chicken to save time. For a spicier version, add chopped jalapeños or use hot enchilada sauce. This casserole also freezes well and makes great leftovers. Serve with tortilla chips, avocado slices, or a side salad for a complete meal.