Ingredients
- 2 cups cooked shredded chicken
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine shredded chicken, cooked rice, black beans, diced tomatoes, corn, and half of the enchilada sauce. Mix well.
- Layer half of the mixture into the baking dish and sprinkle with half of both cheeses.
- Add the remaining mixture on top and pour the rest of the enchilada sauce over everything.
- Top with remaining cheese, olives if desired, and green onions.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving; garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 60mg