Tex-Mex Chicken and Rice Bake

• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 1/2 cups uncooked long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) enchilada sauce
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup diced green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add diced chicken and seasonings (cumin, chili powder, garlic powder, onion powder), cook until warmed through.
3. 3 Meanwhile, cook rice according to package instructions.
4. 4 In a greased 9x13 inch baking dish, layer half the cooked rice.
5. 5 Top with black beans, corn, diced chicken, enchilada sauce, salsa, and green chilies.
6. 6 Cover with remaining rice and sprinkle cheese on top.
7. 7 Bake uncovered for 20-25 minutes, or until cheese is bubbly and edges are slightly crispy.
8. 8 Let stand for 5 minutes before serving. Garnish with cilantro if desired.

Nutrition

Tips

• For a make-ahead option, assemble the casserole and store in the fridge for up to 24 hours before baking.
• This casserole can be frozen before baking; thaw in the fridge overnight before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of fresh avocado slices and a dollop of sour cream.
• Pairs well with a crisp green salad or warm tortilla chips.

FAQ