Ingredients
Here’s what you’ll need to recreate this delicious dish:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups cooked white rice
- 1 can (10 oz) red enchilada sauce
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- 1 avocado, sliced, for garnish (optional)
Feel free to customize this casserole to your liking. You can substitute brown rice for white rice, or add some chopped bell peppers for extra color and nutrition. The beauty of this dish lies in its adaptability.
Instructions
Follow these simple steps to bring this dish to life:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Stir in the cumin and chili powder, cooking for an additional minute until fragrant.
- Add the shredded chicken, cooked rice, black beans, corn, and enchilada sauce to the skillet. Stir to combine all ingredients thoroughly. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Top with the shredded cheddar and Monterey Jack cheeses, ensuring an even layer.
- 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 before serving. Garnish with fresh cilantro and sliced avocado if desired.
One of my favorite tips is to prepare the chicken and rice ahead of time, which makes assembling the casserole a breeze. This dish is perfect for meal prep and freezes beautifully for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International