Description
A flavorful one-dish meal with tender chicken, rice, and enchilada sauce, topped with melted cheese for an easy weeknight dinner.
Ingredients
2 cups cooked shredded chicken
1 cup uncooked long-grain white rice
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chiles
1 cup corn kernels (canned or frozen)
1 (15 oz) can black beans, rinsed and drained
1 cup shredded cheddar cheese
1/2 cup sour cream
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional toppings: chopped cilantro, diced avocado, sliced jalapeños
Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine shredded chicken, uncooked rice, enchilada sauce, green chiles, corn, black beans, sour cream, cumin, garlic powder, salt, and pepper. Mix well.
Step 3: Transfer the mixture to the prepared baking dish and spread evenly.
Step 4: Cover tightly with aluminum foil and bake for 25 minutes.
Step 5: Remove foil, sprinkle shredded cheese evenly over the top, and bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
Step 6: Let cool for 5 minutes before serving. Garnish with optional toppings if desired.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
Nutrition
- Calories: 420
- Fat: 15g
- Carbohydrates: 45g
- Protein: 28g