Description
This dish combines the bold flavors of enchiladas with hearty rice and melty cheese, creating the ultimate comfort food. Perfect for family dinners, potlucks, or meal prep, it’s a guaranteed crowd-pleaser!
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or baked)
- 3 cups cooked white rice (or substitute with brown rice)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 ½ cups canned or frozen corn, drained
- 1 cup refried beans (optional)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado slices, chopped cilantro, or jalapeños
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, cooked rice, corn, enchilada sauce, refried beans (if using), and spices (cumin, smoked paprika, garlic powder, salt, and pepper). Mix until fully combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheese generously over the top, ensuring full coverage.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with your favorite toppings, such as sour cream, avocado, cilantro, or jalapeños.
Notes
- Customizable Ingredients: This casserole is highly versatile. Feel free to swap chicken for ground beef or turkey, and add veggies like bell peppers, zucchini, or black beans for extra flavor and nutrition.
- Spice Level: Adjust the heat by choosing mild or spicy enchilada sauce. Add jalapeños, chili powder, or cayenne for more heat, or stick to mild cheeses and sauces for a kid-friendly version.
- Make-Ahead Friendly: Prepare the casserole ahead of time and refrigerate unbaked. When ready to serve, pop it in the oven. You can also freeze it for up to 3 months for a convenient, ready-to-bake meal.
- Prep Time: 10 min
- Cook Time: 30 min