Ingredients
– 1 lb chicken breast, cooked and shredded
– 1 cup enchilada sauce
– 2 cups cooked rice
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn kernels, drained
– 1/2 cup sour cream
– 2 cups shredded cheddar cheese, divided
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– Fresh cilantro, chopped (for garnish)
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, enchilada sauce, cooked rice, black beans, corn, sour cream, and 1 cup of the shredded cheddar cheese.
Add chili powder, cumin, onion powder, garlic powder, salt, and black pepper. Stir to mix everything well.
Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining shredded cheddar cheese.
Bake for 20-30 minutes, or until the cheese is bubbly and melted.
Remove from the oven and garnish with freshly chopped cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 376 kcal | Servings: 6 servings
Enjoy!
