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A bubbling dish of Cheesy Mexican Chicken Rice casserole topped with melted cheese and fresh cilantro.

Cheesy Mexican Chicken Rice Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 2 cups cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup sals a
  • 1 can (10 oz) red enchilada sauce
  • 1.5 cups shredded Mexican cheese blend
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.25 cup fresh cilantro, chopped

Method
 

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Grease a 9x13 inch baking dish with non-stick spray.
  3. In a large mixing bowl, combine the shredded chicken, cooked rice, drained black beans, and drained corn.
  4. Stir in the salsa, enchilada sauce, cumin, chili powder, and garlic powder until the mixture is thoroughly combined.
  5. Fold 0.75 cups of the shredded cheese into the chicken and rice mixture.
  6. Transfer the mixture to the prepared baking dish and spread into an even layer using a spatula.
  7. Top the casserole evenly with the remaining 0.75 cups of shredded cheese.
  8. Bake for 25 to 30 minutes, or until the cheese is melted and the edges are bubbling.
  9. Remove from oven and allow to rest for 5 minutes before garnishing with fresh cilantro and serving.