Loaded Enchilada Casserole
Layered with chicken, sauce, cheese, and rice, this loaded enchilada casserole brings all the flavor without the fuss.
Ingredients
- 2 ½ cups cooked cubed or shredded chicken, I used a rotisserie chicken
- 1 cup COOKED white, or brown rice
- 1 ½ cups salsa
- 4 oz can diced green chilis
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained
- ¼ cup fresh cilantro, chopped
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ cup monterey jack cheese
Instructions
- Preheat oven to 375 degrees F.
- 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!
Video
Nutrition
Calories: 695kcal | Carbohydrates: 52g | Protein: 63g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 180mg | Sodium: 2401mg | Potassium: 808mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1053IU | Vitamin C: 17mg | Calcium: 403mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
