Chicken Enchilada Rice Casserole
If you're looking for a flavor-packed weeknight dinner, you're going to love my Chicken Enchilada Rice Casserole!
Ingredients
- 3 chicken breasts cooked and shredded
- 2 c. white rice cooked
- 20 oz. red enchilada sauce more if desired
- 11 oz. canned corn drained
- 2 c. Colby Jack cheese shredded
- kosher salt to taste
- black pepper to taste
- onion powder to taste
- garlic powder to taste
- hot sauce optional to taste
- chopped parsley or scallions for garnish
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together shredded chicken, enchilada sauce, corn, and half of the cheese. Add salt and pepper to taste. Pour the mixture into a greased 9x13 baking dish. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and melted. Top with chopped parsley or scallions before serving, if desired. Enjoy!
Notes
- Use pre-cooked chicken to save time, such as rotisserie chicken or leftover grilled chicken.
- For added flavor, consider seasoning the shredded chicken with taco seasoning or chili powder before mixing it with the other ingredients.
- Consider adding diced bell peppers, onions, or black beans for extra texture and flavor.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the mixture.
Nutrition
Calories: 804kcalCarbohydrates: 80gProtein: 51gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 147mgSodium: 1515mgPotassium: 669mgFiber: 3gSugar: 7gVitamin A: 1448IUVitamin C: 4mgCalcium: 569mgIron: 2mg
Tried this recipe?Let us know how it was!