Chicken Enchilada Rice with Corn Casserole
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Ingredients
- For the Chicken Enchilada Rice:
- 2 cups cooked rice white or brown
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- 1 can 15 oz black beans, drained and rinsed
- 1 can 10 oz red enchilada sauce
- 1 cup corn fresh, frozen, or canned
- 1 cup shredded cheddar cheese plus extra for topping
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/4 cup fresh cilantro chopped (optional, for garnish)
- For the Corn Casserole:
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 package 8.5 oz cornbread mix
- 1 cup shredded cheese cheddar or Mexican blend
- Salt and black pepper to taste
Instructions
- Prepare the Chicken Enchilada Rice:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large bowl, combine the cooked rice, shredded chicken, black beans, enchilada sauce, corn, cumin, chili powder, salt, and pepper. Mix well until everything is evenly combined.
- Transfer to Baking Dish: Spread the enchilada rice mixture in the bottom of a greased 9x13-inch baking dish. Sprinkle the 1 cup of shredded cheddar cheese on top.
- Prepare the Corn Casserole:
- Mix Corn Casserole Ingredients: In another bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, cornbread mix, shredded cheese, salt, and pepper. Stir until fully combined.
- Spread Over Rice: Pour the corn mixture over the enchilada rice layer in the baking dish, spreading it evenly.
- Bake:
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the corn casserole is set and the top is golden brown.
- Serve:
- Garnish: Once baked, remove from the oven and let it cool slightly. Garnish with fresh cilantro if desired.