Enchilada Rice Casserole
The rice comes out so robust and flavorful. It's loaded with rice, black beans, chicken and cheese and is so delicious!
Ingredients
- 2 cups dry long grain rice, I used basmati
- 1 cup shredded cooked chicken breast
- 1 can black beans, drained and rinsed thoroughly
- 2 cans red enchilada sauce, I used Old El Paso
- 1 large tomato, chopped into small cubes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp finely chopped parsley or cilantro, optional
Instructions
- Cook rice according to instructions. While rice is cooking, coat chicken in 1/2 can of enchilada sauce, set aside. Add rest of enchilada sauces (1 1/2 cans) into pot of cooked rice and stir until mixed. Add in tomato, black beans, and chicken with enchilada sauce and mix.
- Preheat oven to 375°F. Scoop rice mixture into a a large casserole dish. Mix cheeses together and then spread on top of rice, evenly across surface. Bake for about 15 minutes until cheese is bubbly. Sprinkle with parsley/cilantro before serving.
Serving: 0.17of recipe, Calories: 515kcal, Carbohydrates: 59g, Protein: 26g, Fat: 17g, Saturated Fat: 9g, Sodium: 254mg, Fiber: 4g, NET CARBS: 55
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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