Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 3 cups cooked long-grain rice
  • 15 oz canned black beans, drained and rinsed
  • 1 cup frozen or canned fire-roasted corn
  • 1.5 cups red enchilada sauce
  • 1 cup sour cream
  • 4 oz canned mild diced green chiles
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2.5 cups shredded Mexican blend cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 stalks green onions, sliced
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or olive oil.
  2. In a large mixing bowl, combine the shredded chicken, cooked rice, drained black beans, corn, and diced green chiles.
  3. In a separate bowl, whisk together the red enchilada sauce, sour cream, chili powder, cumin, garlic powder, and smoked paprika until smooth.
  4. Pour the sauce mixture over the chicken and rice base. Toss gently until well-coated, then fold in 1 cup of the shredded cheese.
  5. Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1.5 cups of cheese over the top.
  6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
  7. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh cilantro and sliced green onions.