Description
A cozy, easy dinner featuring tender chicken, fluffy rice, melty cheese, and bold enchilada sauce all baked into one delicious casserole.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped (Use rotisserie chicken for convenience.)
- 4 cups Cooked rice, fluffy (Long-grain or basmati recommended.)
- 28 ounces Enchilada sauce (Can use red or green sauce; homemade or store-bought.)
- 2 cups Shredded cheese (Monterey Jack, cheddar, or a Mexican blend.)
- 1 can Black beans, drained and rinsed (Optional for added protein.)
- 1 cup Corn (Canned or frozen; thaw if necessary.)
- 1 can Diced green chiles (For added flavor and heat.)
- 1 medium Onion (Diced.)
- 2 cloves Garlic (Minced.)
- 1 packet Taco seasoning (Or use chili powder, cumin, salt, and pepper.)
- 1 bunch Fresh cilantro (For serving.)
- 1 lime For serving
- 2 green onions For serving
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9×13 baking dish.
- Sauté diced onion in a little oil until soft, then add minced garlic and cook for one minute.
- In a big bowl, combine cooked rice, shredded chicken, black beans, corn, green chiles, onions, garlic, and half the cheese.
- Stir in enchilada sauce and seasonings. Taste and adjust salt and pepper if necessary.
Baking
- Spread the mixture into the greased dish, top with the remaining cheese, and cover with foil.
- Bake for 20 minutes, uncover, and bake for an additional 10 to 15 minutes until bubbly and golden at the edges.
- Rest for 5 to 10 minutes before serving. Finish with fresh cilantro, green onion, and a squeeze of lime.
Notes
For a one-pot method, use an Instant Pot to sauté onion and garlic, add rinsed rice, enchilada sauce, and broth. Pressure cook for 4 minutes. For a slow cooker version, combine all ingredients and cook on Low for 1-2 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: Mexican