Enchilada Casserole
  • 1 cup cooked shredded chicken
  • 1 cup uncooked Basmati Rice (long-grain works as well), cooked
  • 14 oz Enchilada Sauce
  • 1 can black beans, drained
  • half a bag of frozen corn
  • 1 cup shredded cheese, divided
  • Cilantro, diced, for garnish
  • Preheat oven to 350 degrees F.
  • Add the shredded chicken and enchilada sauce to a large mixing bowl. Stir to combine, until the chicken is well coated.
  • Add the rice, black beans and 1/2 cup of the cheese to the bowl. Stir to combine, until the ingredients are well mixed. Season with salt and pepper to taste.
  • Spoon the rice mixture into a casserole dish. Spread the mixture evenly across the dish. Top with the remaining cheese.
  • Bake the casserole in the oven for 30-45 minutes, until it begins to bubble and the cheese starts to brown.
  • Remove from the oven, garnish with the chopped cilantro and serve
Source: http://www.thesaucygourmets.com/recipes/cheesy-chicken-enchilada-rice-casserole/