Description
Hearty baked Mexican chicken casserole with rice, black beans, corn, enchilada sauce and cheddar cheese , an easy, family-style low-fat main dish.
Ingredients
Scale
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- 1.5 pounds (680 g) shredded rotisserie chicken, boneless and skinless
- 16 ounces (454 g) canned black beans, rinsed and drained
- 4 cups cooked rice (from 2 cups uncooked long-grain white rice)
- 2 cups (480 ml) enchilada sauce
- 1 medium tomato, diced (preferably fire-roasted, no added sugar or salt)
- 16 ounces (454 g) canned corn, drained
- 1 cup (112 g) shredded cheddar cheese (preferably sharp, freshly shredded)
- 2 cups (about 50 g) crushed tortilla chips
- 1 medium yellow onion, thinly diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon salt
Instructions
- Step 1: Preheat Your Oven: Set your oven to 375°F (190°C) and allow it to heat fully to ensure the cheese melts evenly and the topping turns golden brown.
- Step 2: Sauté the Veggies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until vegetables are tender and fragrant, about 5-7 minutes. Sprinkle with 1 teaspoon salt while sautéing.
- Step 3: Mix in Chicken: Stir shredded chicken into the sautéed vegetables until well combined.
- Step 4: Stir in Rice and Sauce: Pour in 2 cups enchilada sauce, then fold in 4 cups cooked rice, mixing gently to coat all ingredients evenly. This helps prevent dryness during baking.
- Step 5: Simmer Before Baking: Allow the mixture to simmer on medium-low heat for about 3-5 minutes, stirring occasionally to meld the flavors.
- Step 6: Layer the Casserole: Evenly spread the chicken, rice, and vegetable mixture into the 9×13 inch casserole dish, creating a solid base.
- Step 7: Add Beans and Corn: Layer the drained black beans and drained corn evenly over the chicken mixture.
- Step 8: Top with Cheese: Sprinkle 1 cup shredded cheddar cheese evenly across the top of the casserole. Reserve some cheese if desired for later use.
- Step 9: Bake Until Bubbly: Place the casserole dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned on top. For even melting, you may cover with aluminum foil during the first 15 minutes of baking if needed.
- Step 10: Prepare Fresh Toppings: While the casserole bakes, dice the tomato and chop fresh cilantro to use as garnishes.
- Step 11: Serve and Enjoy: Remove the casserole from the oven. Top with fresh diced tomatoes, extra enchilada sauce if desired, and crushed tortilla chips for crunch. Serve warm.
Notes
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- Room Temperature: Store leftovers in an airtight container at room temperature up to 2 days, away from sunlight and heat.
- Refrigeration: Keep in an airtight container in the refrigerator up to 5 days, covered tightly to prevent moisture loss.
- Freezing: Wrap tightly in plastic wrap and place inside a freezer-safe container. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
- To avoid dryness, add ½ cup more enchilada sauce about 15 minutes before baking finishes if needed.
- If cheese is not melting uniformly, covering with foil during the first 15 minutes helps distribute heat for an even melt.
- For softer vegetables, sauté for 2-3 minutes longer until desired tenderness is reached before adding remaining ingredients.
- Add 1 teaspoon chili powder to the enchilada sauce for extra heat and depth.
- To prevent sticking, lightly grease the casserole dish with olive oil before layering the mixture.
- Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Cover with foil to retain moisture.
- Serve alongside roasted vegetables or a fresh green salad. Additional pairings include cilantro lime rice or cauliflower rice for varied texture and flavor.
- Use leftovers for stuffed bell peppers, chicken enchiladas, quesadillas, or nacho toppings.
- Top servings with fresh cilantro, diced avocado, a squeeze of lime juice, extra enchilada sauce, or a dollop of plain yogurt for creaminess.
- Vegetarian option: Substitute shredded chicken with an extra 16 ounces of beans or cooked vegetables like zucchini and mushrooms.
- Use gluten-free tortilla chips and verify enchilada sauce ingredients to make this recipe gluten-free.
- Choose boneless, skinless chicken breasts, fresh or thawed, for tender meat.
- Long-grain white rice is preferred for a fluffy texture and ability to absorb flavors; do not rinse rice prior to cooking for natural starch retention.
- Use good quality taco seasoning in the enchilada sauce for zing or prepare your own blend.
- Opt for sharp cheddar cheese freshly shredded for better melt and texture compared to pre-shredded varieties.
- Rinse and drain canned black beans to reduce sodium and balance flavors.
- Select fire-roasted diced tomatoes with no added sugar or salt to deepen smoky flavor.
- Choose vibrant red or yellow bell peppers for enhanced sweetness, color, and crunch.
Nutrition
- Serving Size: 1 serving (approx)
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified