Chicken & Rice Enchilada Casserole
INGREDIENTS
- Cooking Time: 30 min
- Servings: 8 or 9
- Preparation Time: 30 min
- 2-3 cups of cooked chicken, shredded or finely chopped
- 1 Tbsp lime juice
- 1 tsp lime zest
- 1 1/2 cups COOKED rice
- 1 1/2 cups homemade enchilada sauce (see recipe in this cookbook)
- 1 can black beans (size of can depends on how much you like black beans)
- 1 cup cheddar, grated coarsely
- 1 cup monterey jack, grated coarsely
- 1 can yellow corn
- 1 small can green chilies
- cilantro for garnish
- sliced green onions for garnish
- salt and black pepper to taste
DIRECTIONS
- Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
- Mix the two cheeses together and set aside.
- To a large mixing bowl, add shredded chicken, lime juice and lime zest, black beans, green chiles, corn, cooked rice, 1/2 of the cheese, and 1/2 of the enchilada sauce. Season with salt and pepper, stir to combine.
- Transfer mixture to prepared baking dish. Top with remaining sauce and remaining cheese.
- Bake for 30 minutes, until cheese is bubbly and melted.
- Let casserole rest for 15 min once out of the oven.
- Garnish with with sliced green onions and minced cilantro.
- I think it is nice served with a side of shredded lettuce and a blob of salsa and a blob of sour cream!
RECIPE BACKSTORY
Usually when I roast a chicken I end up with about half of the chicken leftover and that is what I used in this recipe. You could use more or less or even buy a rotisserie chicken and use that. This recipe is very flexible, swap out the black beans for refried beans, omit the beans all-together, add in some sauteed onion or add in some chopped jalapeno.