Chicken Enchilada Rice Casserole with Black Beans
Cooked rice and shredded chicken baked with enchilada sauce, black beans, corn, onion, and a melted cheese topping.
Ingredients
Casserole
- 2 cups cooked rice
- 2 cups fully cooked shredded chicken
- 1 10-ounce can red enchilada sauce
- 1 15-ounce can black beans rinsed and drained
- 1 cup corn frozen or drained canned
- 1 cup shredded cheddar or Monterey Jack for topping
- ½ cup onion finely diced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- to taste salt and black pepper
Preparation
- 1 tablespoon water for softening onion
- as needed oil for greasing the dish
Instructions
- Heat to 350°F and grease a shallow 2–2½-quart dish. Put finely diced onion with 1 tablespoon water in a microwave-safe covered bowl and heat about 2 minutes until starting to soften; drain excess water carefully.
- Combine cooked rice, fully cooked shredded chicken, enchilada sauce, drained beans, corn, onion, garlic powder, chili powder, and salt and pepper to taste.
- Spread filling evenly in the dish and scatter the cup of shredded cheese over the surface.
- Bake for 25–35 minutes or longer as needed until the center reaches 165°F. Cover loosely if the cheese browns early. Rest 5 minutes and divide into 6 servings.
Notes
Rice and chicken are cooked before assembly; their preparation is additional. Previously refrigerated ingredients can extend the baking time, so check the center temperature.