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- 2 cups cooked rice - 2 cups cooked and shredded chicken - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 cup diced tomatoes - 1 cup shredded cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish You can use either white or brown rice for this dish. Brown rice adds fiber and a nutty taste. For cheese, I like using cheddar for its meltiness. A Mexican blend gives a fun twist. Both options work well! - Preheat the oven to 350°F (175°C). - Gather all your ingredients. Make sure everything is ready to go. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add the finely chopped onion and sauté for about 5 minutes. Cook until it is soft and clear. - Toss in 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Stir them for 1 minute until you smell the spices. - In a big bowl, mix together 2 cups of cooked rice, 2 cups of shredded chicken, 1 can of black beans, 1 can of corn, and 1 cup of diced tomatoes. - Pour in half of the red enchilada sauce and mix everything well. - Transfer this mixture to a greased 9x13 inch baking dish. Spread it evenly across the bottom. - Drizzle the remaining enchilada sauce over the top of the rice mixture. - Sprinkle 1 cup of shredded cheese evenly over the top layer. - Cover the dish with aluminum foil and bake for 20 minutes. - After 20 minutes, take off the foil and bake for another 10-15 minutes. Look for bubbly and golden cheese. - Let the casserole cool for 5 minutes before serving. - If you like, add fresh cilantro on top for a nice finish. Enjoy your meal! To keep your casserole moist, cover it with foil while baking. This traps steam and helps cook the dish evenly. After 20 minutes, remove the foil. This will allow the cheese to get golden brown without drying out the rest of the casserole. For even cooking, mix the ingredients well before baking. This helps spread flavors and ensures every bite is tasty. Use a spatula to layer the rice mixture evenly in the dish. You can elevate your casserole with different spices. Try adding smoked paprika for a rich flavor. A squeeze of lime juice can add a fresh zing. If you want a spicier version, add sliced jalapeños or a dash of cayenne pepper. This will kick up the heat and make each bite exciting. Pair this casserole with a fresh salad or crispy tortilla chips. A light salad balances the richness of the dish. Chips add a nice crunch and fun texture. Serve the casserole warm, around 160°F (70°C). This is the best temperature to enjoy the gooey cheese and warm flavors. {{image_2}} For a tasty vegetarian version, you can swap the chicken for other ingredients. Use 2 cups of cooked lentils or chickpeas instead. You can also add more veggies to boost nutrition. Try bell peppers, zucchini, or spinach. These veggies add color and flavor to your dish. You can easily replace chicken with beef or turkey. Ground beef or turkey works best. If you choose beef, cook it until brown before mixing it with other ingredients. This helps keep the flavors rich. Adjust the cooking time to about 25 minutes to ensure the meat is fully cooked. Toppings can change the whole feel of the dish. Try different types of cheese like Monterey Jack or pepper jack for a kick. You can also add sour cream, sliced jalapeños, or diced avocado on top. Fresh cilantro or green onions make great garnishes too! To store leftovers, let the casserole cool first. Then, place it in an airtight container. This keeps it fresh and tasty. You can store it in your fridge for about 3 to 4 days. Make sure to label the container with the date, so you know when you made it. You can freeze this casserole too! First, cool it completely. Then, wrap it tightly in plastic wrap or foil. After that, place it in a freezer-safe bag. It can last up to 2 to 3 months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. To reheat without drying out, use the oven. Preheat it to 350°F (175°C). Cover the dish with foil to keep the moisture in. Heat for about 20-25 minutes. You can also use a microwave. Just add a splash of water, cover it, and warm it up in short bursts. Check often to prevent drying. To add heat, you can include jalapeños or serrano peppers. Fresh or pickled options work well. You could also mix in extra chili powder or cayenne pepper to the rice. For a unique twist, try adding hot salsa instead of regular enchilada sauce. This will give your casserole a nice kick. Yes, you can prepare this dish ahead. Cook the rice and shred the chicken in advance. Mix all the other ingredients and store them in the fridge. When you're ready to bake, just layer everything in the dish and add the cheese. This way, you can save time on busy days. Pair this casserole with a fresh salad for a light side. Cornbread also complements the flavors well. You can serve tortilla chips with salsa for a crunchy bite. For a creamy touch, guacamole or sour cream are great options. To make a Chicken Enchilada Rice Casserole, gather your main ingredients and follow our steps. You’ll sauté onions and garlic, combine everything, and bake. Don’t forget to try our tips for perfect cooking and flavor boosts. Meal variations and tasty side options make this dish flexible and fun. Finally, remember to store leftovers properly for later enjoyment. This recipe offers a delicious, easy meal for any occasion. Dive in, get creative, and enjoy this comforting dish!

Chicken Enchilada Rice Casserole

Discover the ultimate comfort food with this Chicken Enchilada Rice Casserole! Packed with flavors from shredded chicken, black beans, and a zesty enchilada sauce, this easy recipe is perfect for busy weeknights. In just 45 minutes, you can create a cheesy, delicious meal that your whole family will love. Click through to explore the step-by-step instructions and make this tasty casserole tonight!
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Ingredients
  

2 cups cooked rice (white or brown)

2 cups cooked and shredded chicken

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add the minced garlic, ground cumin, chili powder, salt, and pepper. Stir and cook for another minute until fragrant.

        In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, diced tomatoes, and half of the enchilada sauce. Mix well to combine all the ingredients.

          Transfer the rice mixture to a greased 9x13 inch baking dish, spreading it out evenly across the bottom.

            Pour the remaining enchilada sauce over the top of the rice mixture.

              Sprinkle the shredded cheese over the top layer, ensuring it's evenly distributed.

                Cover the baking dish with aluminum foil and bake for 20 minutes.

                  Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                    Once baked, let the casserole cool for 5 minutes. Garnish with fresh cilantro if desired, and serve warm.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6