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Loaded Enchilada Casserole

Recipe by Julia Pacheco
5.0 from 1 vote
Course: MainCuisine: American, MexicanDifficulty: Easy
Servings

4

servings
Prep time

7

minutes
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 1/2 cups cooked cubed or shredded chicken (I used a rotisserie chicken)

  • 1 cup COOKED white, or brown rice

  • 1 1/2 cups salsa

  • 4oz can diced green chilis

  • 15oz can black beans, drained and rinsed

  • 15oz can corn, drained

  • 1/4 cup fresh cilantro, chopped

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • 1 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 1/2 cup monetary jack cheese

Directions

  • Preheat oven to 375 degrees
  • Grease a 9×13 baking dish with non-stick spray
  • To a large bowl add all of the ingredients except 1 cup of the cheese. Stir this mixture well. Place into the prepared baking dish and sprinkle the remaining 1 cup of cheese on top.
  • Bake for 20-24 minutes or until the cheese is melty. Enjoy with your favorite toppings, diced tomatoes, sour cream, guacamole, green onions and more!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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