This Chicken Enchilada Rice Bake is really simple to make. I used my favorite shortcut, rotisserie chicken, and it only took about 10 minutes to make. I used instant white rice for this casserole, but brown rice would be great too. Just keep in mind that brown rice takes longer to cook than white rice, so read the instructions on the package before making it for the cooking times.
- 2 cups instant rice
- 2 cups water
- 2 cups (12 oz) cooked chicken, chopped
- 1 (15oz) can black beans, rinsed and drained
- 1 cup corn
- 1 can Rotel tomatoes, drained
- 2 cups cheese, divided
- 2 (10oz) cans red enchilada sauce
- 1/2 cup chicken broth or water
Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray. Set aside.
In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
In a large bowl, combine cooked rice, chopped chicken, black beans, corn, Rotel tomatoes, 1 1/2 cups of cheese, enchilada sauce and chicken broth. Pour into prepared pan. Top with remaining cheese.
Bake for 20-25 minutes, until cheese is melted and bubbly.
CONNECT WITH PLAIN CHICKEN